The cuisine of El Salvador is unique in the way it has accepted unmistakable influences from the Spanish and Native American cuisines as well as the domestic Lenca, Maya and Pipil traditions. Maize, corn, and flour are the main carbohydrates; while an extensive array of meat like beef, pork, chicken, and seafood are also consumed. The most popular dish is the pupusa, a hand-made corn tortilla stuffed with various fillings such as beans, loroco (a local edible flower), pork and cheese. Pupusas are topped with homemade tomato sauce and served with sour cabbage salad.
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