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Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The traditional foods consist of a mix of Native American cuisine from the indigenous groups Lenca, Pipil, Xinca, Poqomam, Maya Chorti, Alaguilac, Mixe, Mangue, and Cacaopera; with later influences from Spanish cuisine after the Conquest of El Salvador. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood.
El Salvador's most notable dish is the pupusa, thick handmade corn flour or rice flour flatbread stuffed with cheese, chicharrón (cooked pork meat ground to a paste consistency), refried beans or loroco (a vine flower bud native to Central America).