Central America,  Travel,  Food,  El Salvador

Santa Ana (2)

July 8, 2022 /

As soon as I went out in the street in the morning, I saw three unattended cows wandering around. Afterwards I visited Tazumal, the pre-Columbian archaeological site of the Mayans.

In order to save time when traveling, and generally there is no kitchen, I seldom cook by myself. But I am tired of eating pupusa these days, and I plan to make Mexican quesadilla myself. Because there is no Mexican cheese (such as Oaxaca cheese) or cheddar yellow cheese here, when you go to buy cheese, ask the vendor if he has local cheese for quesadilla. Was told duro blando cheese was supposed to be used but it looked hard and didn't look like it could be melted. I also saw another quesillo salvadoreño cheese, said to be used for making pupusa, and thought that it should be used as a substitute for quesadilla, so I was not sure, so I bought a small bag of the same. Back to the hotel owner told me that I should use the soft cheese for pupusa, because the quesadilla in El Salvador is completely different from that in Mexico. The quesadilla here is a kind of oblate or square cake, which is not Mexican at all. quesadilla. Fortunately, I didn't completely listen to the hawker and only bought hard cheese. The hard duro blando cheese is what El Salvador's quesadilla is made of.

Ruta de las Flores in Chinese means the road of the sea of flowers, and countless wild flowers bloom on this road from October to February of the next year. This road specifically refers to the characteristic towns from Ahuachapán, Ataco, Apaneca, Salcoatitan, Juayuá, and Nahuizalco from north to south. I picked and went to three of these small towns, each of which is similar, with colorful murals in the streets and alleys, and churches with their own unique styles. I heard that there are many tourists on weekends and the street market is very lively.

On previous trips, I never stayed in the same place for more than four or five days in a row, always on the road. But this time, I stayed in this family hotel in the small town of Santa Ana for nine days. I finished all the places to play, and spent most of the rest of the time wandering around the city, cooking in the kitchen, and eating tropical fruits. , Do part-time jobs online to earn some pocket money. The tourists from various countries whom I met at the beginning of living here also left one by one. In the past two days, I met a new teacher from Spain, a girl from Colombia who runs a small business, a local uncle who lives in Los Angeles and came back to visit relatives for two weeks, a brother who came from neighboring Guatemala for a week on a business trip, and a French teacher who teaches English online. . The small balcony on the second floor is very comfortable, and sometimes it comes up for some ventilation.

The two sisters who run the family hotel are very nice and cook breakfast for us every morning. The typical breakfast in El Salvador is a big plate (Figure 1), which is similar to most Central American countries: refried beans, eggs, fried plantains, cheese, avocado, and small bread fruits. This time, I accidentally tasted a pink custard fruit (picture 2) that I had never eaten before. I only ate white ones before. The pink color is a bit sweet and sour, and it is delicious. I also tasted mamón, a small green lychee-like fruit, but with very little pulp, only a thin layer, sour. The pupusa (picture 3) is the most eaten outside in the past few days. This is a typical food in El Salvador. It is similar to pie. The pupusa pastry that I have eaten before is made of corn, but this time I learned that it is still It is made with rice flour, and you can choose which one you want when you order it. There are many different fillings for pupusa, the most common ones include cheese, refried beans, ground fried pork skin, a mix of two or three of the above, garlic, mushrooms, green peppers, etc. A special filling is loroco, a small green edible flower. Other common foods are sopa de pollo stewed chicken soup (Figure 4-3), tortilla corn tortillas, which are much thicker than other places, Yuca salcochada boiled cassava fried pork skin (Figure 4-5), empanada (Figure 4-6) Different from other places, it is a mixture of fried a small piece of smashed ripe plantain and milk, fried cassava (Figure 4-7), horchata drink (Figure 4-8), and different from other places, their here There is a peanut-flavored, ganoa dessert (Figure 4-9), which splits the fried plantain like a boat, puts sweet pudding in the middle, and sprinkles cinnamon powder and raisins on top.

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