Menu: El Salvador

El Salvador is calling my name but I can’t go, no matter how badly I want to. We just dug ourselves out of a 14″ snowstorm that sent Tulsa to a screeching halt. The newspaper didn’t print, milk has been missing for days, and – someone help us – we’ve got another 5-10 inches coming. At times like these, I find “denial” to be a fairly decent coping mechanism. So, if you need me, I’ll be tucked away, under comforter, spooning Salvadorian food into my mouth, waiting for the snow to melt.

Cabbage Slaw (Curtido) [Recipe]
Crunchy cabbage mixed with shredded carrots, and red onion. Toss with vinegar, olive oil, oregano, and red pepper flakes to make a classic Salvadorian side dish.

Pupusa with quesilla [Recipe]
Thick corn tortilla packet conceals a melted layer of quesilla, or soft melting cheese. Serve with salsa on the side.

Atol (corn drink) [Recipe]
There are many ways to make this traditional central american drink. Ours is quick and dirty – and uses fresh corn, cinnamon, and sugar for custard-like goodness.

Salvadorian Quesadilla (Cake) [Recipe]
This dessert is hard to explain but easy to eat. First of all, it is dense and sweet, like pound cake. But then, somewhere in the background comes a hint of salt – from grated cheese, and a mild blast of tangy sour cream. When cooked in muffin tins they make the perfect portion for party trays or a light breakfast.


  1. Sash:
    Jesus – our cleaning fellow is from El Salvador – He said most famous is Papusa and chicken or pork Tamale. He said “very difficult to make”Jesus says Google: “Como hacer las Pupusas” There is a video…
    He has made them…
    He also said they use thick “El Salvador” cream for Riguas – in other words, they use the cream as a dip for the Riguas – which is eaten held in your hand.

    Jesus will be in the Business Office about 10AM – I WILL CALL YOU SO HE CAN EXPLAIN…..OK?!

    For the cream – check internet: Crema salvadoreῆa.

  2. I feel for you – that describes our entire month of January and the beginning of February in Connecticut: obscene amounts of snow, which just barely or not quite gets cleaned up, and then a new obscene amount of snow, which just barely or not quite gets cleaned up – and lather, rinse, repeat, weekly. It got up to 40 this past weekend – we thought it was summer. For a minute. Now we’re freezing – but you don’t have to shovel freezing! *confetti*

    I love how many of the E’s are warm-climate countries – and this is where you ought to nod sagely and say “Yes – I planned it that way.” 😀 Thank you for the escape!

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  4. Quesilla is good…but dialect or common usage = queso or quesia – according to our Salvadoran gentleman..

  5. What a beautiful photo! 🙂 I wish you much peace and comfort as you tuck in for yet another storm!! We finally got a bit of sunshine here in Washington and I am so very thankful for it. 🙂

    • Sasha Martin says

      Thanks Krista – cooked a big pot of fava beans today, seemed like the right thing to do!

  6. Keith Glennon says

    How much snow?! 🙁
    Great photo!
    And these dishes should warm you up!!

    • Sasha Martin says

      I’m not sure exactly what we ended up with – I think somewhere around 5″- but not very far away got 22 inches or something crazy like that.

  7. elisa waller says

    @MOM: who is this Jesus u speak of? LOL
    great menu sasha…what a warm photo…
    Do I see road trip on the future horizon…woot! That would be fun!

  8. Hi Sasha,
    That is a gorgeous pic; a real keeper 🙂
    OMG; you really got the works going on in Tulsa! You have the right reaction; safety first. Cultivate your creature comforts at home.
    The menu sounds delish and corn lovers will be happy!

    Take it easy 🙂

  9. That’s his name….relatively common in the Hispanic world….We pronounce it “Heysoo” just to avoid being sacraligious…Anyway, he loved the blog on making Papusa…

  10. I LOVE el salvadorean food! Looking for salvi recipes is what brought me to your site, which I love! The menu sounds delicious, salvadorean food is my favorite which sounds kind of random but my best friend from ny is salvi. When i moved to SC i have utterly misfortunately not been able to find a replacement for my supplier of pupusas and quesadillas (formerly my friend’s mom: a baker at the salvi panderia!). When i lived in new york i had many options in the realm of ethnic eating, i am very spoiled!! When i moved to south carolina, my heart breaks and my tummy aches for the exotic. On the bright side – i have learned to cook! I think your site is a good guide to ethnic eating – clicked on some countries out of curiosity and the meals sounds delicious.Your blog is very inspiring and I’m sharing it with friends who are interested in trying new foods and learning about other cultures as well, we have regional dinner parties:)

    • Sasha Martin says

      The power of friends to get us to sample new and interesting foods is so very amazing… and the effect is amplified when it comes to children. We can be such positive influences on each other 🙂 I LOVE that you have regional dinner parties – it’s such a fun way to get together (I’m partial to potlucks, myself). Anyway, happy cooking and welcome to the Adventure!

    • Robyn Ramirez says

      I married a Salvadorian and learning how to cook papusas was a must. I too live in SC. the Charleston area.
      I agree SC does not offer enough options other than your regular Mexican spots. :0(

  11. An impressive share! I’ve just forwarded this onto a friend who has been conducting a little homework on this. And he actually ordered me dinner simply because I found it for him… lol. So allow me to reword this…. Thank YOU for the meal!! But yeah, thanks for spending time to discuss this topic here on your web page.

  12. Barb Clough says

    Thanks! I made the Cortido and Pupusas ( but made Pupusas Revuelta – queso, homemade refried beans and cooked pork through the countries – started in 2016, but love trying these dishes and learning about the c ountries….. and sharing the food, recipes with family and friends !!

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