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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 ...
Gallo en chicha is a soup made with rooster, corn, dulce de tapa, and sometimes other things. Sopa de pescado is a soup made out of fish or seafood with corn flour, tomatoes, green peppers, cumin, achiote and other ingredients, commonly eaten for the Christian holiday of Good Friday.
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Quesadilla salvadoreña is a pan dulce, similar to a pound cake, made with rice flour and queso duro blanco and topped with sesame seeds, that is popular in El Salvador and eastern Guatemala. [1] [2] [3] Queso duro blanco can be substituted with Parmesan cheese. It is commonly served with coffee as part of breakfast or as a snack.
Luis Salvador Efraín Salazar Arrué (October 22, 1899 – November 27, 1975), known as Salarrué (a derivation of his surnames), was a Salvadoran writer, poet, and painter. [ 1 ] Salarrué Funeral Of Salvador Salazar Arrué Salarrue.
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Alguashte is a seasoning typical of Salvadoran cuisine made from ground pepitas (pumpkin seeds), and is used on both sweet or savoury meals. Simple to make, it is often prepared at home; however it can also be purchased pre-packaged as well as from street vendors often as an addition to a meal or snack.
Originally, it was the name given to the inhabitants of the city Santa Cruz de Tenerife by inhabitants of neighbouring San Cristóbal de La Laguna in reference to the former eating the cheap fish chicharro. The term "chicharrero" may refer to people from Tenerife, but also to behaviour, dishes and drinks typical for people from Tenerife.