El Salvador is the smallest country in Central America (and this may be my smallest post on the tour). After hours of googling ‘food of El Salvador” in absolutely every contortion possible, I found hundreds of references to pupusa, a biscuit-like flatbread made from corn — and not much else that was unique. In most part, their ‘traditional dishes’ are those of their neighbors.
Further, aside from the historic saga of conquistadors and Indios, I was really stuck on what to say about the country. Then I stumbled upon an announcement from Lonely Planet naming El Salvador as one of the top 10 countries for 2010. Apparently, they have great weather all year round, their beaches are ‘the best’, it’s not over-crowded with tourists, and it’s less expensive than other destinations. Things were looking up.
But this is about food. After umpteen hours on google, there was only one dish I wanted to try and here it is.
Salvadoran Grilled Elote Loco! CRAZY CORN!
I started with a Maricel Presilla recipe which I got from the newly- and dearly-departed, Gourmet Magazine but, because my family and I are not so keen on mayo, I also took inspiration from Food Junta for the ‘crazy’ part. Our crazy mixture included: sour cream, ketchup, mustard, cayenne, grated parmesan and a squeeze of fresh lime juice.
Though this may seem like a simple dish (and it is), it was quite a stretch for me. I don’t even put butter on corn, preferring the natural and sweet flavor of the corn to stand alone — but all recipes say ‘slather’, so slather I did!
Next Stop: Nicaragua, January 25
Round-Up: Wednesday, January 20