Central American

Naranja agria (sour orange) gives this Nicaraguan grilled chicken its signature tang, but you can fake it using an orange and lime juice combo.

If you can spread peanut butter on bread, you can make these homemade tamales filled with pork slathered in a bright red chile purée. 

Once you taste this classic Salvadoran dish, you’ll definitely want to experiment with the fillings.

The longer this cabbage relish ferments, the better it’s going to taste.

In the fall, crisp peak-season pears or apples are an undeniably delicious way to enjoy this refreshing fruit salad with a nutty Salvadoran seasoning.

Salvadoran quesadilla is a sweet-salty cheesecake that’s often eaten for breakfast with coffee, but Popoca chef Anthony Salguero serves it as dessert.

Alguashte, a Salvadoran seasoning, lends deep nuttiness to the spicy acidic tomato broth that the clams steam in.

Sprinkle this toasty, salty Salvadoran seasoning on everything from scrambled eggs to vanilla ice cream, or use it as the backbone of your next broth.

Crisp, peppery radishes take center stage in this fresh limey Salvadoran salsa.

These “like a thousand times fried” beans are a crucial part of a Salvadoran breakfast.

The glory of head-on shrimp is sucking all the sweet, briny juices out of their heads.

Relajo is the foundation of many Salvadoran dishes; this version of the spice mix has bay leaves, achiote, chiles, cumin seeds, sesame seeds, and pumpkin seeds.

Salvadoran chicken braised in fizzy and tangy pineapple chicha from Anthony Salguero of Popoca in Oakland.

The chicken bouillon, though optional, adds a hint of umami and a richness that you won’t get otherwise.

We tested this tamales recipe with both instant and fresh masa. Fresh masa yielded the best corn flavor and best texture, but we’ve included instructions for using instant since the flour is easier to find. You can find fresh masa and dried corn husks at tortilla stores/factories, in the international section at larger grocery stores, or online. Whichever masa you choose, be sure to save some of the tomatillo purée from the chicken filling.

(in the spirit of Pollo Campero)

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