Sopa de pata is a traditional soup. It's made with a combination of tripe, cow's feet, sweet corn, green beans, chayotes, cassava, and bananas. The soup is spiced with onions, garlic, cumin, and achiote, while its rich and buttery flavor is coming from cow hooves.
The hooves are washed in lemon juice before being added to the soup in order to lose their barnyardy aroma. When served, the soup is often garnished with culantro and sprinkled with chili powder.
MAIN INGREDIENTS
Casamiento is a traditional dish hailing from El Salvador. It's usually made from leftover beans and rice that are mixed together. The dish can be enriched with the addition of sautéed bell peppers and onions When paired with scrambled eggs, casamiento makes for a great breakfast.
It's typically served with fried plantains, fresh tortillas, cheese, or crema. The name of the dish means wedding, reffering to the marriage of rice and beans.
Yuca con chicharrón is a typical Honduran and Salvadorean dish consisting of boiled yucca root combined with lemon juice and cabbage, topped with crispy, deep-fried pork chicharrón, and a tomato-based hot sauce. The dish is commonly served on the side, accompanying various soups, tamales, or roasted meat dishes, although it can also be served on its own as an appetizer.
Tamal de pollo is a Salvadorian variety of a tamale that is usually filled with shredded chicken. The chicken is stewed with potatoes, chickpeas, and olives. The combination is mixed with corn masa, and it is then wrapped in banana leaves and boiled or steamed.
This tamal is often made with recaudo sauce, made with onions, bell peppers, garlic, and tomatoes, imparting a bit of extra flavor to the dish. Once tamal de pollo is fully cooked, it can be consumed immediately, but some people say that it's even better the next day, when all the flavors are combined and the texture becomes even better.
OTHER VARIATIONS OF Tamal
MOST ICONIC Tamal de pollo
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