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In El Salvador, chicha usually refers to an alcoholic drink made with maize, panela, and pineapple. [28] It is used as a drink and also as an ingredient on many traditional dishes, such as gallo en chicha , a local version of coq au vin .
The dish is made with rooster, Salvadoran chicha [3] and panela. It is somewhat similar to coq au vin, [4] but like much of Salvadoran cuisine is a blend of European influences and the Salvadoran ingredients and cooking traditions. [3] While it is consumed in most parts of El Salvador, it is most common in the western and central parts of the ...
Ecuador: Chicha El Salvador: Pilsener, Champagne cola [citation needed] Grenada: Rum Punch Guatemala: Gallo Guyana: Mauby Haiti: Barbancourt is a rum produced and bottled in Haiti by Société du Rhum Barbancourt, one Haiti's oldest companies. It is made by distillation of sugar cane juice rather than the sugar cane by-product molasses ...
El Salvador's most notable dish is the pupusa, a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash), or garlic.
In Guatemala, Honduras, El Salvador, and Nicaragua, atol de elote (maize atol), or simply atole, is a popular beverage. Pineapple atol (atol de piña) is also consumed in El Salvador. Guatemalan varieties include atol shuco ("dirty" atol, a reference to its darker color), particularly popular in the city. [4]
Ensalada is a popular fruit drink in El Salvador. Teenagers usually drink cocas (soft drinks) like Coca-Cola, while young and old alike drink coffee, El Salvador's top export. Viejitas, [1] "little old ladies", are biscuits dipped in morning coffee. A popular soda that originated in El Salvador is Kolashanpan, which is a soda with sugar cane ...
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Chicha morada served with pipeño Nicaraguan cuisine makes use of fruits, some of which are only grown in that particular region due to their location. Many fruits are made into drinks known as frescos , the Nicaraguan name for what are called "aguas frescas" in other Latin American countries.