A definite must-try in El Sal is yuca frita––or in this case, yuca hervida. Served on banana leaves, the dish is based around fried or boiled yuca (cassava root), a mainstay of Salvadoran cuisine. Curtido––a pickled medley of cabbage, carrot and onion––is piled on top, along with hunks of chicharron providing some added crunch.
I searched high and low for this dish and finally found it at the Juayua Food Festival, much to my delight. It did not disappoint.