El Salvador’s traditional cuisine is particularly distinctive among the diverse cuisines of Central America. It is as variegated as extravagant. El Salvador food can be as familiar as chicken soup, or as exotic as fried palm flowers. It is the result of a blend of indigenous Lenca, Maya, Pipil and European Spanish peoples.
Rice and beans are the base of most meals and Pupusa is king in El Salvador and hard to avoid. The stuffed tortilla comes with queso (cheese), frijoles (beans) and chicharrón (pork rinds), amongst other fillings.