Salvadoran

Traditionally served as a coffee cake in El Salvador, "quesadilla" cake isn’t made with tortillas but has a pound-cake-like denseness. The unusual addition of parmesan cheese gives the sweet cake its rich depth.

Encurtido de repollo In addition to mounding this refreshing slaw on every bite of the Salvadoran Stuffed Masa Cakes , you can proudly serve it as an accompaniment to burgers or grilled chicken.

In El Salvador, these satisfying little corn snacks are made with quesillo, but many Salvadorans in the United States substitute mozzarella, as we've done here. Cheese on its own is a popular pupusa filling, but we particularly like this hearty revuelta (mixture) that includes red beans and salty, crisp-fried pork rind.

Sweet Plantains with Buttered Rum and Coconut Sauce

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

The longer this cabbage relish ferments, the better it’s going to taste.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.