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Here you can find out about El Salvador's Lifestyle and Cultere

Ana Ruth Sarabia is seen here making shrimp cocktail in La Libertad, El Salvador.
















Atol Chuco is a corn drink loved by Salvadorans.
 











It is prepared from fermented corn oil allowed to stand in water from a previous day.  This is a popular hot drink for the locals to sit outside on the street and enjoy. It is found in the regions near the Salvadoran and Honduran border. This is one of the things that Salvadorans and Hondurans miss when they come to the United States. It is made from fermented corn, water, salt, and alguashte (ground pumpkin seeds).
It comes in a bowl made from the fruit of a tree called the "morro" that serves as cup and takes no spoon. It is often accompanied by bread and you can add chile to taste.

Here is Rubenia Chavez of Sensuntepeque, El Salvador selling Atol Chuco.

Don't want to go out shopping? Maria Fidelina Rodriguez will bring your fruits and vegetables to you door!

                        Pupusa's Anyone?

















Shown above and below is a Salvadorena preparing pupusas.





























The Salvadoran pupusa (from Pipil
pupusawa) is a thick, hand-made
corn
tortilla (made using masa de maiz, a
maize flour dough used in Latin
American cuisine) that is stuffed with
one or more of the following: cheese
(queso) (usually a soft Salvadoran
cheese called Quesillo), fried pork
rind
(chicharron), chicken (pollo), refried
beans (frijoles refritos), or queso con

loroco (loroco is a vine flower bud
from
Central America). There is also the
pupusa revuelta with mixed
ingredients, such as queso
(cheese),
chicharron or bacon, and frijoles
(beans). Some more creative
pupuserias found in western El
Salvador serve pupusas with exotic
ingredients, such as shrimp, squash,
or local herbs.

Pupusas were first created by the Pipil tribes which dwelled in the territory which is now known as El Salvador. Cooking
implements for their preparation have been found in Joya de Ceren, "El Salvador's Pompeii", site of a native village that
was buried by ashes from a volcano explosion, and where foodstuffs were preserved as they were being cooked almost
two thousand years ago. The instruments for their preparation have also been found in other archaeological sites in El
Salvador.

In the late 1950's, pupusas were still not widespread across El Salvador, and were mostly localized in the central towns
and cities of the country. As the population started to migrate to other areas, pupusas stands started to proliferate in
the 1960's across the country and in the neighboring areas of Honduras and Guatemala, sometimes with variations in
shape, size or filling. In Guatemala during the 1970's, pupusas had a half-moon shape, in the Chalatenango area, it
was not uncommon to find fish pupusas, and their diameter was considerably bigger East of the Lempa river.

In the 1980's, a civil war forced a Salvadoran migration to other countries, mainly the United States. Therefore,
pupusas became available outside the country wherever a Salvadoran community was found. In the United States,
immigrants have brought the dish to New York, California, Maryland, Virginia, Washington, D.C., Texas, East Boston,
New Jersey, Nebraska, Lancaster, PA, St. Paul, Minnesota, Atlanta, and other locations, where there are now many
pupuserias (a place where pupusas are sold and made). In Canada, pupuserias may be found in Kensington Market,
Southern Ontario, Eastern Ontario, Montreal, Quebec, Winnipeg, Manitoba, Alberta and in Vancouver, BC.

Both at home and abroad, pupusas are now traditionally served with curtido (a pickled cabbage relish, that sometimes
include hot peppers) and tomato sauce, and are traditionally eaten by hand.

There are many local folklore tales surrounding the dish. These tales often tell of diverse origins or effects of pupusas
on people.

Pupusas are a popular dish with residents of the Washington, DC area. They often served in restaurants and take-out
venues in the Columbia Heights and Mount Pleasant neighborhoods, and throughout Arlington and Falls Church in
Virginia, where they are typically available a la carte at $1 to $2 each. In addition to being associated with the local
Salvadoran community, pupusas are also generally popular as a cheap but filling late-night post-bar dish.


Salvadoran Style Quesadilla's

Quesadillas made by the Sorto family from Nombre de Dios

Ingredients:

*  1 Cup Flour
* 1 Cup Sugar
* 1 Cup Sour Cream
* 4 oz Parmesan Cheese (grated)
* 3 eggs
* 1 stick butter (small)
* 1 Teaspoon Baking Powder
* Sesame Seeds

Mix butter and sugar until creamy. Add
eggs one at the time. Sift flour and
Baking powder. Add to sugar mixture
little by little. Add sour cream,
parmersan cheese mixing well. Grease
spring pan or baking dish with butter.
Add mixture evenly. Decorate with
sesame seeds. Bake in a preheated
oven at 350 degrees for 40 to 60
minutes.
This recipe is guaranteed to clog your
arteries. You must have a cholesterol
level below 150 to eat this cake!

Calories count:

* 1 Cup Sugar: 1500
* 1 Cup Sour Cream: 900 (75 gr of
Fat) Cholesterol 300 mg
* 4 oz Parmesan Cheese:500 (100 gr
of Fat) Cholesterol 100 mg
* 1 stick butter :800 (800 gr Fat)
Cholesterol 240 mg
* 3 eggs : 240 (?? Fat ) Cholesterol ??
mg

 















The park in Sensuntepeque, Cabanas, El Salvador. I took this picture a few years ago - in the early 2000s. Now it's on google earth and all over the web!

Next updates  - featuring Ilobasco - the Ceramic Capital of the World!