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El Salvador

Puposa

It’s considered the tastiest of all dishes, cooked as a corn tortilla known as puposa. There are puposa outlets everywhere.
Red snapper a la Boheme
1 red snapper, 1 can of marinated tomato paste, ½ tablespoon of marjoram, 1 cup of sherry, ½ cup of cubed parsley, ½ tablespoon of thyme, ½ tablespoon of sage, 1 lemon, ground cumin and a pinch of pepper
Clean the red snapper and rub the lemon inside and out. Add the salt and pepper, as well as the ground cumin. Put the ingredients in a refractory bowl. In a different container, put the marinated tomato and the sherry and mix them well. Another pinch of salt can be added. Also add the sage, the thyme and the marjoram. Sprinkle the red snapper in that sauce and add the parsley. Let the fish cook in the oven at 200 degrees.
Rice and shrimps with beer
4 cups of rice, 2 lbs. (4 cups approximately) of shrimps, 2 green peppers thinly sliced, 2 red onions cubed in thin slices, 2 thinly cubed carrots, 3 thinly cubed ripe tomatoes, 6 tablespoons of coriander, 1 horn of peas, 1 cup of beer, 3 cloves of garlic thinly sliced, cooking oil, ground cumin and a pinch of salt
Refry the garlic in the cooking oil, as well as the carrot, onion, pepper, tomatoes, salt and cumin. When the seasoning is ready, throw the already peeled shrimps in it, the beer and the coriander. Finally, add the peas and mix them well with the white rice.