Seasonal Salad Around the World 2026
6.2.3 El Salvador, Guatemala
In Search Of World's Hidden Tastes
6.2.3 Around Central America, Explore Seasonal Salads
Central American cuisine is a vibrant, flavorful fusion of Indigenous, Spanish, and African/Caribbean influences, built on a foundation of corn, beans, rice, and plantains. Iconic staples include stuffed pupusas (El Salvador), baleadas (Honduras), and gallo pinto (Costa Rica/Nicaragua), typically seasoned with garlic, onions, cilantro, and chili peppers.
Salvadoran cuisine is a style of cooking derived from the nation of El Salvador. The indigenous foods consist of a mix of Amerindian cuisine from groups such as the Lenca, Pipil, Maya Poqomam, Maya Chʼortiʼ, Alaguilac and Cacaopera peoples and some African influences. Many of the dishes are made with maize (corn). There is also heavy use of pork and seafood. European ingredients were incorporated after the Spanish conquest.
El Salvador's most notable dish is the pupusa, a thick handmade, tortilla-like corn flour or rice flour flatbread 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), mora (Solanum nigrum, a type of nightshade plant native to Eurasia), 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.
El Salvador's most notable dish is the pupusa, a thick handmade, tortilla-like corn flour or rice flour flatbread 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), mora (Solanum nigrum, a type of nightshade plant native to Eurasia), 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.
Guatemalan cuisine is a rich, savory fusion of Maya and Spanish influences, characterized by hearty stews, corn-based staples, and mild spices. Key staples include black beans, rice, and fresh corn tortillas. Iconic dishes feature rich sauces (recados), such as Pepián de Pollo (chicken stew), Jocón (green sauce chicken), and Kak'ik (spicy turkey soup).
▲ Seasonal Salad 65：
El Salvadorian Curtido Cabbage Salad + Pupusas
El Salvadorian Curtido Cabbage Salad
· 1/2 head cabbage , finely shredded
· 1/2 red onion , very thinly sliced
· 2 carrots , finely shredded
· 1 fresh jalapeño pepper , sliced (optional)
· hot boiling water
· 1/2 teaspoon dried oregano leaves
· salt , to taste
· 1/2 cup white vinegar (or apple cider vinegar)
Instructions
1. Bring 4 cups of water to a boil.
2. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
3. Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.
4. Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like.
5. Store curtido in a covered container or mason jar for up to 1 week in the fridge.
· 1/2 red onion , very thinly sliced
· 2 carrots , finely shredded
· 1 fresh jalapeño pepper , sliced (optional)
· hot boiling water
· 1/2 teaspoon dried oregano leaves
· salt , to taste
· 1/2 cup white vinegar (or apple cider vinegar)
Instructions
1. Bring 4 cups of water to a boil.
2. Place cabbage in a fine mesh strainer. Very slowly pour boiling water over the cabbage. Rinse with cold water. Drain well, pressing out as much water as possible.
3. Add cabbage to large bowl. Add carrot, onion, jalapeno, oregano, and vinegar and toss well to combine. I like to put it all in a bowl with a lid and shake it.
4. Curtido tastes best after it has marinated for several hours or days, but you can enjoy it fresh if you’d like.
5. Store curtido in a covered container or mason jar for up to 1 week in the fridge.
Pupusas
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras made with cornmeal or rice flour stuffed with one or more ingredients including cheese, beans, chicharrón, or squash. It can be served with curtido and tomato sauce and is traditionally eaten by hand. Pupusas have origins in Pre-Columbian Mesoamerica but were first mentioned in 1837 by Guatemalan poet José Batres Montúfar. In El Salvador, the pupusa is the national dish and has a day to celebrate it.
Ingredients
For the Pupusas:
. 4 cups masa harina , white or yellow
. 3 1/2 - 4 cups warm water
. 1/2 teaspoon salt
. 2 Tablespoons butter , softened (optional)
. 1 teaspoon chicken bouillon , optional
For the filling:
. 1 can refried beans , or homemade frijol pinto (pinto beans)
. 2 cups shredded mozzarella cheese , or Oaxaca cheese
Optional Toppings:
. salsa roja
. curtido
Instructions
1. Add masa harina (corn flour) and salt to a large mixing bowl.
2. Add the warm water, little by little, mixing the dough with your hand. You may not need all of the water. You want the masa to be the consistency of a soft play dough. If the dough is too wet, mix in some more masa harina. If it’s too dry, add a little more water.
Mix in butter and chicken bouillon, if using.
3. Scoop the dough into large, golf-ball-size portions. You can scoop all of the dough into balls before continuing, or make 1 pupusa at a time. Be sure to keep the dough covered with a damp cloth as you work, to keep it from drying out.
4. Use the palms of your hands to pat the dough into a disc, about 4 inches in diameter.
5. Scoop about half a tablespoon of the beans and place it in the center of the dough circle, followed by a pinch of shredded cheese.
6. Gently bring the edges of the dough up and around the filling, pinching it closed into a ball. Gently pat the dough between your palms to form it into a disc again.
Be gentle so you do not have big cracks of filling come through, but if you do have some, its fine! They don’t need to be perfect.
7. Heat a large ungreased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
8. Serve immediately, topped with Curtido and Salsa Roja.
▲ Seasonal Salad 66：
Guatemalan Fiamore Salad
Guatemalan Fiambre Salad
Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead and the All Saints Day. It is served chilled and may be made with dozens of ingredients.
Ingredients
For the Dressing/Marinade:
• 3/4 cup chopped parsley
• 1/2 cup white vinegar or champagne vinegar
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 6 green onions, chopped
• 1 clove garlic
• 1 piece fresh ginger (1 inch) peeled and chopped
• 1 tablespoon honey, if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup olive oil
For the Salad:
• 1 pound chicken breast, poached and cut into bite sized pieces
• 1 pound medium shrimp, cooked
• 3 ounces Spanish chorizo (cooked and uncured) sliced into strips
• 8 ounces longaniza sausage or linguica sausage, cooked and sliced
• 3 ounces salami, sliced
• 4 ounces ham, sliced into strips
• 4 ounces mortadella, cut into strips
• 1 small round of queso fresco, crumbled
• 1/2 pound Parmesan cheese or zacapa, shredded
• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 pound small golden potatoes, cut into bite size pieces
• 1 head cauliflower, cut into florets
• 1/2 pound asparagus cut into 1- to 2-inch pieces
• 1 pound frozen mixed vegetables, carrots, corn, peas and green beans
• 12 ounces pickled beets, drained
• 4 hard boiled eggs, sliced or wedged
• 5 radishes, cut decoratively for garnish
• 3 ounces Spanish olives
• 3 ounces mini gherkins
• 2-3 pacayas, cut into pieces
• 1 bay leaf
• 1 teaspoon fresh or dried thyme
Instructions
1. Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.
2. Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill.
3. Puree all dressing ingredients, except oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.
4. If desired, marinate any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)
5. On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.
6. Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing
Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead and the All Saints Day. It is served chilled and may be made with dozens of ingredients.
Ingredients
For the Dressing/Marinade:
• 3/4 cup chopped parsley
• 1/2 cup white vinegar or champagne vinegar
• 2 tablespoons capers
• 1 tablespoon Dijon mustard
• 6 green onions, chopped
• 1 clove garlic
• 1 piece fresh ginger (1 inch) peeled and chopped
• 1 tablespoon honey, if needed
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 cup olive oil
For the Salad:
• 1 pound chicken breast, poached and cut into bite sized pieces
• 1 pound medium shrimp, cooked
• 3 ounces Spanish chorizo (cooked and uncured) sliced into strips
• 8 ounces longaniza sausage or linguica sausage, cooked and sliced
• 3 ounces salami, sliced
• 4 ounces ham, sliced into strips
• 4 ounces mortadella, cut into strips
• 1 small round of queso fresco, crumbled
• 1/2 pound Parmesan cheese or zacapa, shredded
• 1 head red leaf lettuce
• 1 head green leaf lettuce
• 1 pound small golden potatoes, cut into bite size pieces
• 1 head cauliflower, cut into florets
• 1/2 pound asparagus cut into 1- to 2-inch pieces
• 1 pound frozen mixed vegetables, carrots, corn, peas and green beans
• 12 ounces pickled beets, drained
• 4 hard boiled eggs, sliced or wedged
• 5 radishes, cut decoratively for garnish
• 3 ounces Spanish olives
• 3 ounces mini gherkins
• 2-3 pacayas, cut into pieces
• 1 bay leaf
• 1 teaspoon fresh or dried thyme
Instructions
1. Set a large pot of water over high heat and add 2 teaspoons salt. Once boiling, poach the chicken with a bay leaf and thyme, until cooked through. about 15 minutes. Meanwhile, prepare any meats that need cooking or slicing. Chill the meats.
2. Refill the pot of water and add more salt. Bring to a boil. Cut the potatoes into bite size pieces and boil for 10-12 minutes. Then add in the cauliflower florets and boil another 3 minutes. Finally toss in the asparagus, and frozen vegetables. Simmer another 1-2 minutes. Drain all vegetables. Prepare all remaining vegetables. Chill.
3. Puree all dressing ingredients, except oil, in a blender until smooth. Then with the blender still running, drizzle in the oil slowly until emulsified.
4. If desired, marinate any meats or vegetables in 1 cup of dressing for a minimum of 30 minutes then remove and retain dressing for salad. (Optional)
5. On a large platter arrange the lettuce leaves, half the meats, cheeses, and vegetables. Repeat with a second layer.
6. Garnish with gherkins, olives, radishes, eggs and pacayas. Drizzle with the dressing
Next, Seasonal Salad Around the World 2026
6.3.3 Honduras, Nicaragua, Panama
Publisher： Chef Kar Delight
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