Salvadoran food

Loroco, alguashte, relajo for panes con pavo, morro horchata, red silk beans, Kolashanpan and more flavors from El Salvador that take you back home.

Annatto seeds to add color and flavor to relajo, tamales and pollo guisado.

Whole pumpkin seeds to toast and grind into alguashte or add to relajo.

Dried guaque chile, the one that gives the panes con pavo sauce its color and flavor.

Dried chiltepe, the tiny, very hot chile for curtido and salsas.

Sesame seeds for morro horchata, relajo and pan dulce.

Cinnamon sticks for horchata, atol de elote, coffee and torrejas.

Whole allspice for relajo, tamales and stews.

Nixtamalized corn flour for pupusas, tortillas and tamales.

Pickled pacaya palm flowers, ready to fry in egg batter or add to pickles.

Cacao beans to make chocolate, chocolate atol and horchata.

Chocolate tablets for hot chocolate on chilly mornings.

Whole bean coffee from El Salvador, to grind fresh at home.