El Salvador's cuisine is a vibrant blend of indigenous and Spanish influences, characterized by its use of corn, beans, and seafood. The most iconic dish is the pupusa, a thick corn tortilla stuffed with fillings such as cheese, beans, or pork, often served with curtido, a tangy cabbage slaw. Other popular dishes include yuca frita, fried cassava served with chicharrón, and sopa de pata, a hearty soup made with tripe and vegetables. The cuisine also features a variety of tropical fruits and beverages like horchata and tamarindo, reflecting the country's rich agricultural heritage.