50+ Must-Try Salvadoran Breakfast Recipes to Kickstart Your Day

Salvadoran breakfasts are a reflection of the country’s rich culinary heritage, offering a delightful mix of textures, flavors, and traditions that are perfect for starting your day.

From hearty stews to savory pancakes, Salvadoran breakfasts are anything but ordinary.

Whether you’re craving the crispy bite of fried plantains, the warmth of homemade tortillas, or the creamy comfort of atol de elote (corn drink), Salvadoran cuisine has something for everyone.

In this blog post, we’re going to explore 50+ Salvadoran breakfast recipes that are perfect for any occasion, whether you’re cooking for yourself, a crowd, or simply looking to try something new.

Get ready to indulge in a diverse range of mouth-watering dishes that will elevate your mornings and transport you to the heart of El Salvador!

50+ Must-Try Salvadoran Breakfast Recipes to Kickstart Your Day

Salvadoran breakfasts are more than just a meal; they’re a cultural experience that brings together flavors passed down through generations.

From the vibrant simplicity of pupusas to the richness of yuca con chicharrón, each dish tells the story of the Salvadoran people and their love for fresh, hearty ingredients.

By exploring these 50+ recipes, you’ll discover not only the variety that Salvadoran breakfasts offer but also the joy of creating these flavorful dishes at home.

Whether you’re a seasoned cook or a beginner, these recipes are sure to bring the warmth and comfort of El Salvador straight to your kitchen.

So, roll up your sleeves, get cooking, and enjoy a taste of Salvadoran culture with every bite!

Salvadoran Breakfast Pupusas with Scrambled Eggs and Avocado

Pupusas are a traditional Salvadoran dish that brings comfort to any meal, especially breakfast. Made from masa harina and stuffed with ingredients like cheese, beans, or pork, pupusas offer a savory and satisfying start to the day. Paired with scrambled eggs and fresh avocado, this recipe combines classic Salvadoran flavors with a hearty, protein-rich breakfast that’s perfect for starting your morning.

Ingredients

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1 cup shredded cheese (like mozzarella or queso fresco)
• 1/2 cup refried beans (optional filling)
• 1/4 pound cooked pork, shredded (optional filling)
• 3 large eggs
• 1 tablespoon butter or oil
• 1 avocado, sliced
• Salt and pepper, to taste

Instructions

1. Make the Pupusa Dough: In a large bowl, mix masa harina with warm water until a dough forms. Knead until smooth and let it rest for 5 minutes.
2. Stuff the Pupusas: Divide the dough into small balls (about golf-ball-sized). Flatten each ball and add a small amount of cheese, beans, or pork in the center. Fold the dough over the filling and form a ball again, then flatten gently into a thick disc.
3. Cook the Pupusas: Heat a griddle or non-stick skillet over medium heat. Place each pupusa on the hot griddle and cook for 3-4 minutes per side, until golden brown and crisp.
4. Scramble the Eggs: In a separate skillet, melt butter or add oil over medium heat. Crack the eggs into the pan, add salt and pepper, and stir gently until the eggs are fully cooked but still soft.
5. Serve: Place the pupusas on a plate with scrambled eggs on the side. Add fresh avocado slices and enjoy!

This Salvadoran breakfast is perfect for a balanced and fulfilling meal. The soft pupusas with melted cheese paired with fluffy scrambled eggs and creamy avocado bring together textures and flavors that are both satisfying and nutritious. It’s a wonderful way to enjoy the richness of Salvadoran cuisine at breakfast!

Salvadoran Breakfast Tamales with Fresh Salsa

Salvadoran breakfast tamales are a staple food that can be enjoyed at any time of the day. Unlike Mexican tamales, Salvadoran tamales are softer and have a unique flavor thanks to the addition of chicken broth in the masa. Filled with simple ingredients and topped with a fresh, homemade salsa, these tamales are a comforting and filling breakfast that honors the heart of Salvadoran cooking traditions.

Ingredients

• 2 cups masa harina
• 1 1/4 cups chicken broth
• 1/4 cup lard or vegetable shortening
• Salt, to taste
• 1 cup cooked chicken, shredded (optional)
• Banana leaves or corn husks, soaked in warm water
• For the Salsa:
  • 2 ripe tomatoes, diced
  • 1/4 cup chopped onion
  • 1/4 cup chopped cilantro
  • Salt and pepper, to taste

Instructions

1. Prepare the Masa: In a large bowl, combine masa harina with chicken broth, lard or shortening, and salt. Mix until smooth and pliable. The dough should be soft and moist.
2. Fill and Wrap the Tamales: Take a banana leaf or corn husk and place a spoonful of masa in the center. Add a bit of shredded chicken if desired. Fold the leaf or husk over the masa to form a neat package, securing the ends if necessary.
3. Steam the Tamales: Place the wrapped tamales in a steamer basket and steam for 1-1.5 hours, or until the masa is firm and cooked through.
4. Make the Salsa: Combine tomatoes, onion, and cilantro in a small bowl. Season with salt and pepper.
5. Serve: Serve the tamales with a generous spoonful of salsa on top for added flavor.

Breakfast tamales bring warmth and a sense of tradition to your morning meal. The soft masa and seasoned chicken pair beautifully with the brightness of fresh salsa. This Salvadoran dish is a wonderful way to share and enjoy a hearty, home-cooked breakfast that embodies the heart of Salvadoran culture.

Salvadoran Breakfast Empanadas de Plátano with Sweet Cream

Empanadas de plátano, or plantain empanadas, are a beloved Salvadoran breakfast treat. Made with ripe plantains and filled with a sweet custard or bean filling, these empanadas are crispy on the outside and soft on the inside. Paired with a dollop of sweet cream, this dish offers a delightful combination of flavors and textures that are perfect for breakfast or as a sweet morning snack.

Ingredients

• 2 ripe plantains, peeled and cut into chunks
• 1/2 cup flour
• 1/4 cup sugar
• Oil, for frying
• 1/2 cup sweet custard or refried beans (for filling)
• Sweet cream or crema, for serving

Instructions

1. Prepare the Plantain Dough: Boil the plantain chunks in water for 10 minutes, or until very soft. Drain and mash thoroughly until smooth. Add flour and sugar, mixing until a soft dough forms.
2. Form the Empanadas: Take a small portion of the plantain dough and flatten it into a circle. Add a small spoonful of custard or refried beans in the center. Fold the dough over the filling, forming a half-moon shape, and press the edges to seal.
3. Fry the Empanadas: Heat oil in a skillet over medium-high heat. Fry each empanada until golden brown and crispy on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
4. Serve: Serve the empanadas warm with a drizzle of sweet cream or crema.

Empanadas de plátano offer a comforting and indulgent breakfast with the rich flavors of plantain and creamy filling. The combination of crispy exterior and soft, warm filling makes these empanadas a beloved Salvadoran treat that is perfect to share with family or enjoy on your own for a sweet start to the day.

Salvadoran Breakfast Yuca Frita with Curtido and Salsa Roja

Yuca frita is a popular breakfast dish in Salvadoran cuisine that offers a satisfying, crispy start to the day. This dish features fried yuca, a starchy root vegetable with a mild, slightly nutty flavor. Served alongside curtido, a tangy Salvadoran cabbage slaw, and a mildly spicy salsa roja, this breakfast brings a balanced combination of textures and flavors, giving a delicious taste of Salvadoran tradition.

Ingredients

• 1 pound yuca (cassava), peeled and cut into thick sticks
• Salt, to taste
• Oil, for frying

For the Curtido (Cabbage Slaw)

• 1/2 small head of cabbage, shredded
• 1/2 cup grated carrot
• 1/2 small red onion, thinly sliced
• 1/4 cup white vinegar
• 1/4 cup water
• 1/2 teaspoon salt
• 1/2 teaspoon oregano

For the Salsa Roja

• 3 medium tomatoes, chopped
• 1/4 small onion, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Boil the Yuca: Place yuca pieces in a large pot of salted water and bring to a boil. Cook for 15-20 minutes, or until tender but not falling apart. Drain well.
2. Make the Curtido: In a bowl, combine cabbage, carrot, and onion. In a separate bowl, mix vinegar, water, salt, and oregano. Pour over the vegetables, toss well, and let marinate for at least 30 minutes.
3. Prepare the Salsa Roja: Blend tomatoes, onion, and garlic until smooth. Pour the mixture into a small saucepan, season with salt and pepper, and simmer for 10 minutes.
4. Fry the Yuca: Heat oil in a large skillet over medium-high heat. Add yuca pieces and fry until golden brown and crispy on all sides, about 5-7 minutes. Remove and drain on paper towels.
5. Serve: Place fried yuca on a plate with a side of curtido and salsa roja for dipping.

Yuca frita with curtido and salsa roja is a wonderful way to enjoy the flavors of Salvadoran breakfast. The crispy yuca pairs perfectly with the tangy curtido and savory salsa, creating a dish that’s both vibrant and satisfying. It’s a classic breakfast that feels like a feast and is perfect for enjoying with family.

Salvadoran Breakfast Panes con Pollo (Chicken Sandwich)

Panes con pollo, or Salvadoran chicken sandwiches, make for an exciting and flavorful breakfast. These sandwiches are filled with marinated chicken, fresh vegetables, and a savory tomato sauce, all nestled in a crusty roll. Traditionally enjoyed during special occasions, these sandwiches are packed with flavors and textures, offering a hearty and unforgettable breakfast experience that feels like a celebration.

Ingredients

• 2 boneless chicken breasts
• 1 tablespoon vinegar
• 1 teaspoon cumin
• 1 teaspoon oregano
• Salt and pepper, to taste
• 1/4 cup mayonnaise
• 1 French roll or other crusty bread, split open
• 1/2 cup shredded lettuce
• 1/4 cup sliced tomato
• 1/4 cup sliced cucumber
• 1/4 cup pickled jalapeños (optional)

For the Tomato Sauce

• 2 tomatoes, chopped
• 1/4 onion, chopped
• 1 garlic clove, minced
• Salt and pepper, to taste

Instructions

1. Marinate the Chicken: In a bowl, combine vinegar, cumin, oregano, salt, and pepper. Add chicken breasts and let marinate for 30 minutes.
2. Make the Tomato Sauce: Blend tomatoes, onion, and garlic until smooth. Pour into a saucepan, season with salt and pepper, and simmer for 10 minutes.
3. Cook the Chicken: In a skillet over medium heat, cook the chicken breasts until fully cooked, about 5-6 minutes per side. Slice into strips.
4. Assemble the Sandwich: Spread mayonnaise on each side of the roll. Layer with shredded lettuce, tomato, cucumber, chicken strips, and pickled jalapeños (if desired). Drizzle with tomato sauce.
5. Serve: Serve warm and enjoy the sandwich with a side of curtido or sliced avocado.

Panes con pollo is a Salvadoran breakfast that brings a taste of comfort and celebration to your morning. The marinated chicken and flavorful tomato sauce make this sandwich a rich and hearty meal. Each bite is packed with bold flavors that will surely become a family favorite.

Salvadoran Breakfast Atol de Elote (Corn Drink)

Atol de elote is a creamy, corn-based drink commonly enjoyed for breakfast or as a morning snack in Salvadoran cuisine. Made from fresh corn, milk, and a hint of cinnamon, this comforting drink is slightly sweet with a rich, velvety texture. Served warm, it’s a traditional Salvadoran breakfast staple that is both nutritious and satisfying, perfect for cozy mornings.

Ingredients

• 2 cups fresh corn kernels (about 3-4 ears of corn)
• 2 cups milk (or water for a lighter version)
• 1/4 cup sugar (adjust to taste)
• 1 cinnamon stick
• Ground cinnamon, for garnish

Instructions

1. Blend the Corn: Place corn kernels in a blender with 1 cup of milk. Blend until smooth. Strain through a fine sieve to remove any solids.
2. Cook the Atol: In a saucepan, combine the strained corn mixture with the remaining milk, sugar, and cinnamon stick. Cook over medium heat, stirring constantly, until the mixture thickens (about 10-15 minutes). Avoid boiling to prevent curdling.
3. Serve: Remove the cinnamon stick and pour the atol into mugs. Sprinkle with a pinch of ground cinnamon for garnish.

Atol de elote is a Salvadoran breakfast that feels like a warm hug in a cup. Its creamy texture and natural sweetness make it a delightful drink to start the day, especially on cool mornings. This traditional drink is easy to make and offers a comforting taste of Salvadoran heritage with every sip.

Salvadoran Breakfast Desayuno Típico (Traditional Salvadoran Breakfast)

Desayuno Típico is a quintessential Salvadoran breakfast that offers a delightful variety of flavors and textures. This hearty meal typically includes scrambled eggs, refried beans, fried plantains, fresh cheese, and a side of tortillas. It’s a balanced breakfast that showcases the simplicity and richness of Salvadoran cuisine, providing both nutrition and satisfaction to start your day.

Ingredients

• 3 large eggs
• 1/4 cup milk
• Salt and pepper, to taste
• 1/2 cup refried beans
• 1 ripe plantain, peeled and sliced
• Oil, for frying
• 1/4 cup queso fresco or fresh cheese, sliced
• 2-3 Salvadoran-style tortillas

Instructions

1. Prepare the Scrambled Eggs: In a bowl, whisk together the eggs, milk, salt, and pepper. Pour into a lightly oiled skillet over medium heat. Cook, stirring gently, until the eggs are soft and fluffy. Set aside.
2. Fry the Plantains: In another skillet, heat oil over medium-high heat. Add plantain slices and fry until golden and caramelized, about 2-3 minutes per side. Remove and drain on paper towels.
3. Heat the Beans and Cheese: Warm the refried beans in a saucepan or microwave. Arrange cheese slices on the side.
4. Serve: On a plate, arrange scrambled eggs, refried beans, fried plantains, and fresh cheese. Serve with warm tortillas on the side.

Desayuno Típico is a classic Salvadoran breakfast that’s loved for its wholesome variety. The combination of fluffy eggs, creamy beans, sweet plantains, and fresh cheese creates a perfectly balanced meal. This breakfast is as comforting as it is nourishing, giving you a great start to your day with authentic Salvadoran flavors.

Salvadoran Breakfast Riguas (Corn Pancakes)

Riguas are traditional Salvadoran corn pancakes made from fresh corn and a hint of sugar. Soft and slightly sweet, these pancakes are often served with crema (a Salvadoran-style cream) and cheese, making them a beloved breakfast or snack. Riguas are naturally gluten-free and provide a light yet satisfying way to enjoy the morning, highlighting the importance of corn in Salvadoran cuisine.

Ingredients

• 2 cups fresh corn kernels (about 3-4 ears of corn)
• 1/4 cup sugar (optional, adjust to taste)
• 1/4 cup cornmeal or masa harina
• 1/4 cup milk
• Oil, for frying
• Salvadoran crema or sour cream, for serving
• Queso fresco or cheese, for serving

Instructions

1. Prepare the Batter: In a blender, combine corn kernels, sugar, cornmeal, and milk. Blend until smooth and thick, similar to pancake batter.
2. Cook the Riguas: Heat a skillet over medium heat and add a little oil. Pour about 1/4 cup of the batter into the skillet and spread it into a small circle. Cook for 2-3 minutes on each side, until golden and firm.
3. Serve: Place the cooked riguas on a plate and serve warm with a dollop of crema and a slice of cheese on the side.

Riguas offer a unique Salvadoran twist on pancakes, bringing the sweetness of corn to your breakfast. These simple corn cakes are easy to make and pair wonderfully with creamy and savory sides. With each bite, you’ll experience the warmth and nostalgia of traditional Salvadoran cooking.

Salvadoran Breakfast Chilate with Nuegados (Corn Drink with Sweet Fritters)

Chilate with nuegados is a beloved Salvadoran breakfast pairing, especially enjoyed during cooler mornings. Chilate is a traditional warm corn drink made with toasted corn, water, and a hint of cinnamon. It’s served with nuegados, which are sweet fried dough fritters, often made from cassava or plantain. Together, this duo offers a cozy, sweet, and comforting experience that embodies Salvadoran breakfast traditions.

Recipe
For the Chilate

• 1 cup masa harina or corn flour
• 4 cups water
• 1 cinnamon stick

For the Nuegados

• 1 cup grated cassava (or use grated plantain)
• 1/4 cup flour
• 1/4 cup sugar
• Oil, for frying

For the Syrup

• 1/2 cup panela or brown sugar
• 1/2 cup water
• 1 cinnamon stick

Instructions

1. Prepare the Chilate: In a saucepan, combine masa harina, water, and the cinnamon stick. Cook over medium heat, stirring constantly until the mixture thickens slightly. Remove the cinnamon stick before serving.
2. Make the Nuegados: In a bowl, combine grated cassava, flour, and sugar until a dough forms. Form small balls from the mixture.
3. Fry the Nuegados: Heat oil in a skillet over medium-high heat. Fry each nugado until golden brown, about 3-4 minutes per side. Drain on paper towels.
4. Make the Syrup: In a small saucepan, combine panela, water, and cinnamon stick. Simmer until thickened into a syrup, about 5-7 minutes.
5. Serve: Pour the chilate into mugs, serve the nuegados on a plate, and drizzle with syrup.

Chilate with nuegados is a delightful Salvadoran breakfast that warms the soul. The mild flavor of the chilate contrasts beautifully with the sweet, crispy nuegados, creating a comforting breakfast that brings the rich culinary traditions of El Salvador to life. Perfect for a cozy morning, this combination is sure to leave you feeling satisfied and content.

Salvadoran Breakfast Pupusas with Loroco and Cheese

Pupusas are one of the most iconic Salvadoran dishes, and they are a popular breakfast choice, packed with flavor and tradition. These thick, soft corn tortillas are filled with a variety of ingredients, such as cheese, beans, and loroco (a Salvadoran edible flower). The combination of the cheese’s creaminess and the distinct, earthy flavor of loroco creates a harmonious and delicious breakfast dish that is often accompanied by a tangy curtido and a mild tomato salsa.

Ingredients

• 2 cups masa harina (corn flour)
• 1 1/4 cups warm water
• 1/2 teaspoon salt
• 1/2 cup grated mozzarella or Salvadoran quesillo cheese
• 1/4 cup fresh loroco (or substitute with spinach if unavailable)
• 1/4 cup vegetable oil (for frying)

For the Curtido

• 1/2 small head of cabbage, shredded
• 1/4 cup carrot, julienned
• 1/4 small red onion, thinly sliced
• 1/4 cup white vinegar
• 1/4 teaspoon oregano
• Salt to taste

Instructions

1. Make the Pupusa Dough: In a large bowl, combine masa harina, salt, and warm water. Mix until a smooth dough forms. Divide the dough into small balls, about the size of a golf ball.
2. Prepare the Filling: In a small bowl, combine the grated cheese and loroco.
3. Form the Pupusas: Flatten each ball of dough into a disc. Place a tablespoon of the cheese and loroco mixture in the center, then fold the edges over the filling to enclose it. Flatten gently again into a thick round disc.
4. Cook the Pupusas: Heat oil in a skillet over medium-high heat. Fry each pupusa for 2-3 minutes on each side until golden brown and slightly crispy.
5. Make the Curtido: Mix shredded cabbage, carrot, and onion in a bowl. In a separate bowl, combine vinegar, oregano, and salt, then pour over the vegetables. Toss to combine and let marinate for at least 30 minutes.
6. Serve: Serve the hot pupusas with a side of curtido and tomato salsa for dipping.

Pupusas filled with loroco and cheese make for an unforgettable Salvadoran breakfast. These thick, comforting tortillas stuffed with a flavorful cheese-loroco blend offer a satisfying start to the day. Paired with the tangy curtido and a rich tomato salsa, this breakfast is a true representation of Salvadoran culture and a perfect choice for a filling, flavorful meal.

Salvadoran Breakfast Tamales de Pollo (Chicken Tamales)

Tamales de pollo are a flavorful and filling breakfast option in El Salvador. These tamales are made with a corn dough filled with seasoned chicken and wrapped in banana leaves. They are steamed to perfection and served hot, often with a side of tomato sauce or a spicy salsa. With their moist, savory filling and aromatic corn dough, tamales de pollo are a beloved dish that brings comfort and tradition to the breakfast table.

Ingredients

• 2 cups masa harina (corn flour)
• 1/2 cup chicken broth
• 1/4 cup vegetable oil
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1 chicken breast, cooked and shredded
• 1/4 cup diced onion
• 1/4 cup diced tomato
• 1/4 cup bell pepper, diced
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder
• 12-15 banana leaves (or corn husks, if banana leaves are unavailable)

For the Salsa Roja

• 2 tomatoes
• 1/4 onion
• 1 garlic clove
• 1 small chili (optional)
• Salt to taste

Instructions

1. Prepare the Tamale Dough: In a large bowl, mix masa harina, salt, baking powder, chicken broth, and vegetable oil. Knead until the dough is smooth and slightly moist.
2. Cook the Chicken Filling: In a skillet, sauté onion, bell pepper, and tomato until soft. Add the shredded chicken, cumin, garlic powder, and a pinch of salt. Stir and cook for another 5 minutes.
3. Prepare the Banana Leaves: Soften the banana leaves by passing them over a flame or blanching them in hot water. Cut the leaves into 6-8-inch pieces.
4. Assemble the Tamales: Spread a small amount of dough on the center of each banana leaf. Place a spoonful of chicken filling on top and fold the leaf to seal the tamale.
5. Steam the Tamales: Place the tamales in a large steamer and steam for 1-1.5 hours, or until the dough is fully cooked and the tamales have a firm texture.
6. Make the Salsa Roja: Blend tomatoes, onion, garlic, and chili (if using) in a blender. Pour into a saucepan and cook over medium heat until it thickens, about 10 minutes. Season with salt to taste.
7. Serve: Serve the tamales hot with salsa roja on the side for dipping.

Tamales de pollo are a beloved Salvadoran breakfast that’s hearty, flavorful, and full of tradition. The combination of seasoned chicken and soft, aromatic corn dough makes these tamales a satisfying meal. Paired with a spicy salsa roja, they are perfect for enjoying with family and friends, making for a breakfast that will leave everyone satisfied and connected to Salvadoran culture.

Salvadoran Breakfast Sopa de Res (Beef Soup)

Sopa de Res, a traditional Salvadoran beef soup, is a nourishing and comforting breakfast perfect for cooler mornings. This hearty soup features tender beef shank, corn on the cob, and a variety of vegetables such as carrots, potatoes, and green beans. The flavors are enhanced with herbs and spices, creating a rich, savory broth. Often served with a side of rice and tortillas, this dish is both filling and delicious, offering a warm and satisfying start to the day.

Ingredients

• 1 pound beef shank or short ribs, cut into chunks
• 2 medium carrots, sliced
• 2 potatoes, peeled and cut into chunks
• 2 ears of corn, cut into thirds
• 1/2 cup green beans, chopped
• 1/2 onion, chopped
• 2 garlic cloves, minced
• 1 bay leaf
• 1 teaspoon oregano
• Salt and pepper, to taste
• 6 cups water
• 1 tablespoon vegetable oil

For Serving

• Rice, cooked
• Tortillas

Instructions

1. Prepare the Beef Soup Base: In a large pot, heat vegetable oil over medium heat. Add the beef chunks and brown on all sides. Add onion and garlic, and cook for another 2-3 minutes until fragrant.
2. Add the Vegetables and Broth: Add water, bay leaf, oregano, carrots, potatoes, and corn to the pot. Season with salt and pepper. Bring to a boil, then reduce to a simmer and cook for 1.5-2 hours, or until the beef is tender and the vegetables are fully cooked.
3. Add the Green Beans: Add the chopped green beans and cook for an additional 10-15 minutes, until tender.
4. Serve: Ladle the soup into bowls and serve hot with a side of rice and fresh tortillas.

Sopa de Res is the perfect breakfast for a comforting, hearty start to the day. The rich beef broth, tender vegetables, and flavorful seasonings come together to create a soup that’s both filling and deeply satisfying. Whether enjoyed with rice or tortillas, this dish will warm you up and leave you feeling nourished, making it a beloved Salvadoran classic.

Salvadoran Breakfast Yuca con Chicharrón (Cassava with Fried Pork)

Yuca con Chicharrón is a traditional Salvadoran breakfast that combines the earthy flavor of yuca (cassava) with the savory, crispy crunch of fried pork. This hearty and satisfying dish is often enjoyed with a side of curtido (pickled cabbage) and a squeeze of lime for added tang. The yuca, when boiled until tender, pairs perfectly with the juicy and crispy chicharrón, making it an ideal breakfast for a filling and flavorful start to the day.

Ingredients

• 1 pound yuca (cassava), peeled and cut into chunks
• 1 pound pork belly or pork shoulder, cut into small pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1/2 cup water
• 1 lime (optional)
• 1 cup curtido (pickled cabbage), optional

Instructions

1. Cook the Yuca: In a large pot, bring water to a boil. Add the yuca chunks and cook for 25-30 minutes or until tender. Drain and set aside.
2. Prepare the Chicharrón: In a large skillet, heat vegetable oil over medium-high heat. Add the pork pieces and cook, turning occasionally, until the pork becomes crispy and golden, about 10-15 minutes.
3. Sauté the Aromatics: Add the chopped onion and minced garlic to the skillet with the pork, cooking for another 2-3 minutes until fragrant.
4. Season the Pork: Add cumin, salt, and pepper to the pork and stir to coat. If the pork seems dry, add a little water to create some sauce, and cook for a few more minutes to combine the flavors.
5. Serve: Plate the boiled yuca alongside the crispy chicharrón. Serve with a side of curtido and a lime wedge for added flavor.

Yuca con Chicharrón is a breakfast that offers both texture and flavor in every bite. The combination of tender yuca and crispy, seasoned pork makes this dish a filling and comforting way to start the day. With the tangy curtido and fresh lime, each bite becomes even more delightful, and the flavors reflect the heart of Salvadoran cuisine—simple, yet full of taste and tradition.

Salvadoran Breakfast Atol de Elote (Sweet Corn Drink)

Atol de Elote is a beloved Salvadoran beverage made from sweet corn, milk, and sugar, offering a warm and comforting drink that’s perfect for breakfast. The drink is thickened with corn starch to give it a rich, creamy consistency, making it both filling and indulgent. Atol de Elote is often enjoyed alongside other traditional Salvadoran breakfast items like tamales or pupusas, making it an integral part of a hearty morning meal.

Ingredients

• 3 ears of fresh corn (or 2 cups of frozen corn kernels)
• 4 cups milk
• 1/2 cup sugar
• 1/4 teaspoon cinnamon (optional)
• 2 tablespoons cornstarch
• 1/4 cup water

Instructions

1. Prepare the Corn: If using fresh corn, cut the kernels off the cob. In a blender, blend the corn with 2 cups of milk until smooth. If using frozen corn, simply blend the corn with the milk.
2. Cook the Mixture: Pour the corn and milk mixture into a large saucepan. Add the remaining 2 cups of milk and sugar. Cook over medium heat, stirring frequently.
3. Thicken the Drink: In a small bowl, dissolve the cornstarch in 1/4 cup of water. Slowly add the cornstarch mixture into the pot with the corn and milk. Stir constantly to prevent lumps from forming. Continue to cook for 5-10 minutes, or until the drink thickens to a creamy consistency.
4. Add Cinnamon: If desired, sprinkle in a little cinnamon for added warmth and flavor.
5. Serve: Pour the Atol de Elote into cups and serve hot.

Atol de Elote is a rich, comforting drink that perfectly complements a Salvadoran breakfast. The natural sweetness of corn, combined with creamy milk and sugar, creates a satisfying beverage that warms the soul. Whether enjoyed with tamales or pupusas, Atol de Elote adds a touch of tradition and sweetness to your morning meal.

Salvadoran Breakfast Desayuno Típico (Typical Salvadoran Breakfast)

Desayuno Típico is the ultimate Salvadoran breakfast that showcases a wide variety of traditional foods, providing a filling and balanced start to the day. This breakfast plate typically includes scrambled eggs, refried beans, fried plantains, cheese, and tortillas. It brings together a medley of textures and flavors—from the creamy beans to the crispy plantains and savory eggs—making it a hearty and satisfying meal that can fuel you for hours.

Ingredients

• 4 eggs
• 1/2 cup refried red beans (or black beans)
• 2 plantains, peeled and sliced
• 1/2 cup Salvadoran cheese (quesillo or mozzarella), crumbled
• 2 tortillas
• 2 tablespoons vegetable oil
• Salt and pepper to taste

Instructions

1. Cook the Eggs: In a skillet, scramble the eggs over medium heat, seasoning with salt and pepper. Cook until they reach your desired consistency, then set aside.
2. Fry the Plantains: Heat the vegetable oil in a separate skillet over medium heat. Fry the plantain slices until golden and crispy, about 2-3 minutes on each side. Remove from the oil and set on paper towels to drain.
3. Warm the Beans: In a small pot, heat the refried beans over low heat until warm, stirring occasionally.
4. Heat the Tortillas: Warm the tortillas in a dry skillet or on a griddle until they are soft and slightly charred.
5. Assemble the Plate: Place the scrambled eggs, fried plantains, refried beans, and warm tortillas on a plate. Sprinkle the crumbled cheese on top of the beans or eggs for added flavor.

Desayuno Típico offers a taste of Salvadoran tradition with its combination of savory, sweet, and satisfying elements. The fluffy scrambled eggs, crispy plantains, creamy refried beans, and warm tortillas come together to create a meal that is both hearty and balanced. This breakfast not only provides essential nutrients but also offers a comforting introduction to the day, making it an ideal choice for anyone wanting to experience Salvadoran cuisine at its finest.

Note: More recipes are coming soon!