Salvadoran cuisine is deeply rooted in Mesoamerican maize culture, with Spanish and other Central American influences layered onto Indigenous food traditions. Corn, beans, rice, plantains, cassava, cheese, pork, chicken, and seafood are widely used, often in filling combinations.

Pupusas are the country's defining food, made from corn dough and filled with cheese, beans, meat, or other ingredients, then served with curtido and salsa. Soups, tamales, fried snacks, and seafood dishes broaden the repertoire, while maize remains an essential link to the country's culinary history.