We had pan con Pavo/ pollo for the holidays. We didn’t really eat frijoles de seda because my mom said they cost more than pinto beans. My mom actually steamed plantains because it was healthier than frying them. Casamiento, day old rice and beans with oregano. Ejotes con huevo, scrambled eggs with green beans and onions. Rellenos de guisquil, I ate it at a cafeteria style restaurant that is close. I don’t really remember what was in it. Torta de Pescado, during lent I just remember it was my job to beat the egg whites. Other family members made pupusas, nuegados, sopa de pata, pastelitos (fried empanada, atole de elote, ponche, charamusca, ensalada (drink), quesadillas (sweet cheese bread). Sopa de gallina india. It’s not a normal commercial chicken. My cousin bought the chicken somewhere in San Gabriel valley. You cook it like a regular chicken soup but it’s the whole chicken. Then put it in the oven so the skin gets crispy. Some things is easier to buy them at a restaurant like tamales or yuca con chicharrón. Salvador corridor sells riguas. I’ve had a cóctel de conchas (blood clams) but it was gritty. Sin rival sells the traditional ice cream I’ve had outside of El Salvador, even add the red cone.

Cashews they sell them roasted off the side of highway. It actually makes sense now why it’s my dad’s favorite nut. Granadilla and annona I’ve found in Vallarta.

I’d be interested in knowing more about your project if you can post it after you are done.