El Salvador has a rich and diverse food culture that reflects its Spanish, indigenous, and African influences. Corn is a staple ingredient in traditional dishes, which include pupusas (corn tortillas stuffed with cheese, beans, or meat), tamales, and atol (a hot drink made from cooked cornmeal). Seafood and tropical fruits also play a significant role in El Salvador's cuisine, with dishes such as ceviche and mariscada (seafood soup) being popular. The country's cuisine also utilizes a variety of spices and herbs, creating bold and flavorful dishes. Sharing meals with family and friends is an important aspect of El Salvador's food culture, with large feasts often celebrated during special occasions and holidays.