Cuisine of El Salvador

Salvadoran cuisine is a style of cooking derived from the nation of El Salvador, derived from both Mesoamerican (mainly Pipil and Lenca) and Spanish origins. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood.

El Salvador’s most notable dish is the pupusa, a thick handmade corn flour or rice flour flatbread stuffed with cheese, chicharr√≥n (cooked pork meat ground to a paste consistency), refried beans or loroco (a vine flower bud native to Central America). There are also vegetarian options, often with ayote (a type of squash) or garlic. Some restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a cooked tomato sauce, often served with curtido-a pickled slaw. Join Chef Jake to discover the delicious flavors of El Salvador!

Menu:
Pupusas Two Ways: Bean & Cheese, Roasted Pork
Mariscada Seafood Stew
Curtido
Assorted Salsas
Horchata

Please list any dietary restrictions in the comment section.

To receive a refund or credit, cancellations must be submitted no less than 48 hours before the class begins.  Please contact the school at 07cookingschool@harmonsgrocery.com or 801-928-2635 with any questions.

October 19 @ 6:00 pm
6:00 pm — 8:00 pm (2h)

Station Park

Chef Jake Driffill, Harmons Chef

Price: $65

6 seats available

If you are buying this class for someone else, please enter their information here.