Curtido
Jump to navigation
Jump to search
This article relies largely or entirely on a single source. (April 2018) |
Type | Salad |
---|---|
Place of origin | El Salvador |
Main ingredients | Cabbage, onions, carrots |
Curtido (Spanish pronunciation: [kuɾˈtiðo]) is a type of lightly fermented cabbage relish. It is typical in Salvadoran cuisine and that of other Central American countries, and is usually made with cabbage, onions, carrots, oregano, and sometimes lime juice; it resembles sauerkraut, kimchi, or tart coleslaw. It is commonly served alongside pupusas,[1] the national delicacy.
Fellow Central American country Belize has a similar recipe called "curtido" by its Spanish speakers; however, it is a spicy, fermented relish made with onions, habaneros, and vinegar. It is used to top salbutes, garnaches, and other common dishes in Belizean cuisine.
See also
- Encurtido – a pickled vegetable appetizer, side dish and condiment in the Mesoamerican region
- List of cabbage dishes
- List of fermented foods
- Vigorón – Nicaraguan typical food
- Food portal
References
- ^ Bain, Jennifer and Filson, Jon (September 18, 2002). "Pupusa festival leads to Venezuelan arepas". Torontohello Star.
Categories:
- Articles with short description
- Short description matches Wikidata
- Articles needing additional references from April 2018
- All articles needing additional references
- Pages with Spanish IPA
- Pages displaying wikidata descriptions as a fallback via Module:Annotated link
- Belizean cuisine
- Brassica oleracea dishes
- Cabbage dishes
- Condiments
- Fermented foods
- Guatemalan cuisine
- Mexican cuisine
- Pickles
- Salads
- Salvadoran cuisine
- Carrot dishes
- Onion-based foods
- All stub articles
- El Salvador stubs
- Cuisine stubs