Salvadoran Gastronomy Day

The gastronomy of El Salvador is characterized by the fusion of three great cultures, the indigenous (Pipil and Lenca), the Spanish and with important contributions from Arab food. Salvadoran gastronomy is made mainly with ingredients of local origin, especially corn, beans, rice, chicken, beef, pork, shellfish, some wild animals, dairy products, and many fruits and vegetables. Including drinks, one of the most prominent is coffee.

A factor of Salvadoran gastronomy is a geographical location, in the territory there are several extensions of land exclusively for livestock and agriculture, among the main food products are: coffee, corn, seafood, dairy products, fruits, beef, chicken meat, wheat, eggs, rice, tea, and sugar.

El Salvador was inhabited for thousands of years by various indigenous groups belonging to the Mesoamerica Area, whose gastronomic uses are mainly through vegetables such as corn, beans, potatoes, cocoa, yuccas and squashes. Later, when the territory was occupied by the Spanish Empire, the Iberian settlers came mainly from Asturias and Galicia, from which they brought food such as milk, cream, butter, cheese, rice, wheat, sugar cane and new animals; also foods added by the contribution of the Arabs and Africans.