Reflecting San Salvador's coastal influences, Mariscada is an esteemed dish that showcases the city's access to fresh seafood. It merges coastal and traditional culinary practices, providing a taste of local marine biodiversity.
How it tastes
The soup is rich and creamy, filled with a complex briny taste from various shellfish and fish. Served hot, it's aromatic with hints of garlic and herbs, offering a luxurious spoonful of the sea.
Origin & History — first documented: 1880
Mariscada became popular in the late 19th century, evolving as fishermen brought their catch to the mainland. Its rise coincided with increased seafood availability, making it a city favorite.
Recipe
Ingredients
🦐100 g shrimp
100 g mussels
🐟150 g fish fillets
🥛200 ml cream
🧄10 g garlic
🌿10 g cilantro
Method
1Sauté garlic in a pot until fragrant.
2Add seafood and cook until partially done.
3Stir in cream and cilantro, simmer until all seafood is cooked.
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