Editing El Salvador (section)

===Cuisine===
{{Main|Salvadoran cuisine}}
One of El Salvador's notable dishes is the ''[[pupusa]]''. ''Pupusas'' are handmade [[maize]] tortillas (made of ''[[masa|masa de maíz]]'' or ''masa de arroz'', a maize or rice flour dough used in [[Latin American cuisine]]) stuffed with one or more of the following: cheese (usually a soft Salvadoran cheese such as ''[[quesillo]]'', similar to mozzarella), ''[[chicharrón]]'', or [[refried beans]]. Sometimes the filling is ''queso con loroco'' (cheese combined with ''[[loroco]]'', a vine flower bud native to Central America).<ref name="Elsalvador.com">{{cite web|url=http://www.elsalvador.com/noticias/2003/10/31/nacional/nacio7.html|title=Pobladores prehispánicos inventaron las pupusas|publisher=Elsalvador.com|date=31 October 2003|access-date=2 May 2010|archive-url=https://web.archive.org/web/20110503202216/http://www.elsalvador.com/noticias/2003/10/31/nacional/nacio7.html|archive-date=3 May 2011}}</ref> ''Pupusas revueltas'' are ''pupusas'' filled with beans, cheese and pork. There are also vegetarian options. Some adventurous restaurants even offer ''pupusas'' stuffed with shrimp or spinach. The name ''pupusa'' comes from the Pipil-Nahuatl word, ''pupushahua''. The origins of the ''pupusa'' are debated, although its presence in El Salvador is known to predate the arrival of the Spaniards.<ref name="Elsalvador.com" />

In El Salvador, the pupusa is considered a Mesoamerican ancestral legacy and the most popular dish nationally. It has been designated as the "National Dish of El Salvador" via the Legislative Decree no. 655 in the Salvadoran Constitution. The decree also indicates that every second Sunday in November, the country will celebrate the "National Day of the Pupusas".<ref>"Decrecto Legislativo No. 655 de la Republica de El Salvador" Asamblea Legislativa-Republica de El Salvador, 11 April 2005, www.asamblea.gob.sv.</ref>

Two other typical Salvadoran dishes are ''yuca frita'' and ''panes con pollo''. ''Yuca frita'' is deep fried [[cassava]] root served with [[curtido]] (a pickled cabbage, onion and carrot topping) and pork rinds with ''pescaditas'' (fried baby sardines). Yuca is sometimes served boiled instead of fried. ''Pan con pollo/pavo'' (bread with chicken/turkey) are warm turkey or chicken-filled submarine sandwiches. The bird is marinated and then roasted with spices and hand-pulled. This sandwich is traditionally served with tomato and watercress along with cucumber, onion, lettuce, mayonnaise, and mustard.[[File:Plain pupusas revueltas.jpg|thumb|''Pupusas'', the national and most famous dish of El Salvador]]

One of El Salvador's typical breakfasts is fried plantain, usually served with cream. It is common in Salvadoran restaurants and homes, including those of immigrants to the United States. [[Alguashte]], a condiment made from dried, ground [[pepitas]], is commonly incorporated into savoury and sweet Salvadoran dishes. "''Maria Luisa''" is a dessert commonly found in El Salvador. It is a layered cake that is soaked in orange marmalade and sprinkled with powdered sugar. One of the most popular desserts is the cake ''Pastel de tres leches'' (Cake of three milks), consisting of three types of milk: evaporated milk, condensed milk, and cream.

A popular drink that Salvadorans enjoy is ''[[horchata]]''. ''Horchata'' is most commonly made of the [[morro seed]] ground into a powder and added to milk or water, and sugar. ''Horchata'' is drunk year-round, and can be drunk at any time of day. It mostly is accompanied by a plate of ''pupusas'' or fried yuca. ''Horchata'' from El Salvador has a very distinct taste and is not to be confused with Mexican ''horchata'', which is rice-based. Coffee is also a common morning beverage. Other popular drinks in El Salvador include ''ensalada'', a drink made of chopped fruit swimming in fruit juice, and ''Kolachampan'', a sugar cane-flavoured carbonated beverage.