The Central American gastronomy is NOT Mexican cuisine. Central American cuisine is characterized by the fusion of three great cultures, its geographical location, and very diverse topography and climate, which are the sources of a great variety and availability of ingredients. Despite the geographic and social differences that determine the type of food in the seven different countries of the isthmus, corn, the indigenous crop that forms part of the food base of pre-Hispanic Mesoamerican societies that inhabited the region, is the common denominator in the gastronomy of all the countries. In addition to corn, products such as cassava, black and red beans, peanuts, rice, chili peppers, avocado, cocoa, pineapple, and coconut, among others, are also essential. The secret of Central American cuisine is also in the use of many different species, and the rich combination of flavors that will make you enjoy its varied gastronomy. Corn is the main ingredient of traditional Salvadoran cuisine. The signature dish is the pupusa. Other popular dishes made with corn are: tortillas, very important in the daily diet of Salvadorans; as well as corn, chicken or pork tamales; varieties of atoles such as elote, piñuela, shuco or chilate; snacks as the riguas, yuca frita, tustacas and totopostes; and chicha de maiz as a drink. In addition, there are corn festivals, also known as atoladas, which are celebrated in the second half of each year in different towns of the country, usually in August. In addition to corn, beans are another ingredient widely used in Salvadoran cuisine. A must try!