featured-image

-- Shares Facebook Twitter Reddit Email Unfortunately, there are certain cuisines that don't have the same cultural cache, if you will, that others — like Italian , Thai, Chinese and Mexican — have developed in the United States. One of these unsung heroes of the culinary space is El Salvador, and Karla Tatiana Vasquez has made it her mission to celebrate the country, the cuisine, and in particular, the women who forged ahead, ideating brilliant dishes and highlighting the best ingredients from their land. Related All about arepas: How to make this ancient, 4-ingredient staple Vasquez credits her grandmother with giving her the idea to look deeper into their collective history and heritage, which brought SalviSoul — and Vasquez's new cookbook of the same name — to life.

It's a particularly notable accomplishment because "SalviSoul" is the first Salvadoran cookbook to ever be released by a major American publishing house. " Historically, women's labor has always been ignored and by proxy they become invisible, this has been even more true for Salvadoran women as we are often erased due to being women of color and immigrants," Vasquez said. Salon Food spoke with Vasquez about the history and tradition of Salvadoran culinary customs and how important it is to continue to honor those efforts — and enjoy some really delicious food while you're at it, too The SalviSoul Cookbook: Salvadoran Recipes and The Women That Preserve Them by Karla Tatiana Vasquez (Ren Fuller/Ten S.



Back to Food Page