Young Chefs In El Salvador Are Breathing New Life Into Traditional Cuisine
A violent past wiped out some of the country's culinary roots and contributed to a reliance on processed foods. But that is changing, as a movement grows to innovate with indigenous ingredients.
Cristina Reyes Clark winds her way through the bustling market in El Salvador's capital city, San Salvador, stopping to touch and smell fruits and vegetables along the way. Young, tattooed and dressed in shorts, she stands out in the traditional farmers market full of conservative abuelas (grandmothers) with their heaping baskets.
But there is at least one thing these women have in common: their love of ancestral food.
Reyes Clark, the owner of (meaning food from the earth), a catering and pop-up business, is part of an emerging movement in El Salvador, composed of young
