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El Salvador's national dish — thick handmade corn or rice-flour flatbreads stuffed with cheese, refried beans, chicharrón (pork), or loroco flower, then griddle-cooked and served with curtido (fermented cabbage slaw) and tomato salsa.
El Salvador's national dish — thick handmade corn or rice-flour flatbreads stuffed with cheese, refried beans, chicharrón (pork), or loroco flower, then griddle-cooked and served with curtido (fermented cabbage slaw) and tomato salsa.