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* Pupusas: Thick, handmade tortillas filled with various ingredients such as beans, cheese, or meat. They are considered the national dish of El Salvador.
* Tamales: Cornmeal dough filled with meat, vegetables, or cheese, wrapped in banana leaves, and steamed.
* Yuca Frita: Deep-fried cassava root, often served as a side dish.
* Plantains: Fried or boiled green bananas, a staple side dish.
* Frijoles: Cooked beans, commonly black or red, served as a side dish or mixed with rice.
* Loroco: A vine flower used in soups, salads, and other dishes.
* Curtido: A pickled cabbage slaw, often served as a side dish or condiment.
* Pescado Frito: Fried fish, usually served with rice and salad.
* Caldo de Res: A hearty beef soup made with vegetables, often served with rice.
Desserts:
* Dulce de Leche: A sweet, caramelized milk dessert, often used as a filling for pastries.
* Empanadas: Fried or baked pastries filled with sweet or savory fillings, such as fruit, cheese, or meat.
* Atol de Elote: A warm, sweet drink made from cornmeal and milk.
* Semita: A sweet bread, similar to a muffin.
* Tres Leches Cake: A sponge cake soaked in three kinds of milk (evaporated, condensed, and heavy cream).
* Quesadilla de Ayote: A sweet tamale made with pumpkin and rice.
* Buñuelos: Fried dough balls, often filled with cheese or cream.
Beverages:
* Café de Olla: Traditional coffee made in a clay pot, often sweetened with panela (unrefined whole cane sugar).
* Horchata: A sweet drink made from rice, milk, and spices.
* Fresco: A fruit juice or smoothie, often made with tropical fruits like mango, tamarind, or guanabana.
* Chicha: A fermented drink made from corn, often flavored with fruits or spices.
* Licuados: Blended fruit drinks with milk, often served as a snack or beverage.