Salvadoran

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.

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.

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