what are some famous foods in el salvador
Salvadoran cuisine El Salvador's most notable dish is the pupusa, a thick handmade corn flour or rice flour tortilla stuffed with cheese, chicharrón (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 adventurous restaurants even offer pupusas stuffed with shrimp or spinach which are served with salsa roja, a simple yet flavorful Salvadoran cooked tomato sauce, often served with curtido. Pollo encebollado is another popular Salvadoran dish that contains chicken simmered with onions. Salvadoran cheeses, queso duro (hard cheese), queso fresco (fresh cheese), and cuajada, are eaten with meals.
Brazil nut Despite their name, the most significant exporter of Brazil nuts is not Brazil but Bolivia, where they are called castañas o nuez de Brasil. In Brazil, these nuts are called castanhas-do-pará (literally "chestnuts from Pará"), but Acreans call them castanhas-do-acre instead. Indigenous names include juvia in the Orinoco area. In Cuba, the nut is alternatively called coquito de Santiago, literally St. James coconut.