So, everyone knows El Salvador for coffee, right? And it’s good, sure. I spent some time really getting into their coffee scene, tasting different beans, the whole deal. But then I kind of stumbled into a whole other world of drinks they have, and it wasn’t exactly a straightforward path, let me tell you.
I started trying to find out more. First, I got my hands on some Horchata. Now, it’s not like the Mexican kind most people know. The Salvadoran version, they often make it with morro seeds. It took me a bit of effort to even source those seeds to try and replicate what I was reading about. Then there’s this wild one called Fresco de Ensalada. Yeah, you heard that right, ‘salad drink’. Sounds pretty out there, but it’s actually this refreshing mix of tiny, finely chopped fruits, almost like a liquid fruit salad. Super interesting when I finally managed to make a batch that tasted decent.
And of course, you can’t forget Tamarindo. That’s a more common one across Latin America, but the Salvadoran way of preparing it, nice and tart, really hits the spot, especially when it’s hot. I made a big pitcher of that once, and it disappeared fast. I also got into Fresco de Chan, with those little chia-like seeds. It’s got a unique texture.
How I really got into these drinks
Now, you’re probably wondering how I got so deep into trying all these Salvadoran beverages. It’s kind of a funny story, actually, and not one I planned. I was supposed to be working on this pretty big research project, a sort of cultural exploration thing focused on Central America. El Salvador was one of the countries on my list, and a big part of my task was to dive into their traditional foods and, you guessed it, drinks. I was pretty excited, even started making preliminary contact lists and planning out how I’d document everything.
Then, out of nowhere, the whole project got shelved. Budget issues, they said. Typical. One minute I’m all geared up, planning trips and interviews, and the next, it’s just… gone. My manager just kind of shrugged it off, said ‘these things happen.’ Left me with a whole lot of research material, notes on recipes, and a bit of a sour mood, to be honest.
But here’s the thing: I’d already bought a bunch of specific ingredients. You know, stuff that wasn’t easy to find, like those morro seeds I mentioned, and a particular type of corn flour for making Atol de Elote, which is this amazing sweet corn drink. I’d even found a local lady who gave me some tips for making Chilate, which is another corn-based drink but sometimes has a spicy kick from pepper and ginger. It felt like a waste to just let all that stuff sit there. So, I just started experimenting in my own kitchen. My first attempt at Atol de Elote was, let’s just say, a learning experience. Getting that smooth, creamy texture is harder than it looks!
So yeah, what started as a work assignment that completely fell apart turned into this personal project of mine. I spent weeks trying out different recipes, tweaking them, sometimes failing spectacularly. It was frustrating at times, especially when I couldn’t find someone to tell me if I was doing it right. But eventually, I got the hang of a few. It’s funny, I never got to go on that research trip, but I feel like I got a little taste of El Salvador anyway, right in my own home. And now, whenever I see those ingredients, or someone talks about Salvadoran food, I remember that whole unexpected journey. It wasn’t the plan, but hey, sometimes the detours are where you find the interesting stuff.
