Salvadoran Pastelitos
My recipe was passed down from my grandmother's family. They lived in El Salvador, and had Mayan ancestry. Not too long ago, this recipe spread throughout my family especially in times of desperation. When the civil war was happening and El Salvador wasn't safe, the people did not have a lot of resources to survive.
Fortunately, people were able to make do with what little they had. My great-grandfather who had immigrated to Germany from El Salvador during the 2nd World War brought along some recipes from Germany. One new recipe was for chorizo. This, combined with the already existing recipe for pasteles, introduced something new.
The recipe has changed over time, even though the chorizo was added. It was eventually replaced by the traditional ground beef, mainly because of the war, with the prices rising and all the violence going on. It was hard to find good quality meat.
When my family immigrated to Canada, they brought the recipe with them. They usually reserve it for large gatherings and events like birthdays and weddings. But that's what it's meant to be. It's an appetizer, but one, in my opinion, that has power.
What I really enjoy about this recipe is all the history behind it, even if it has some ugly parts. It makes me proud about my roots, especially since the food in my culture is all delicious.
I believe this recipe was influenced by the ancient Mayan recipes that they had, like most other recipes from El Salvador. The Mayans had a vast influence over it, and it really shows the passion people had for them. They still exist today in one way or another, and I think that it's great that these recipes are given the attention and respect that they deserve.
Despite its simplicity, it remains one of my favorite recipes.
Fortunately, people were able to make do with what little they had. My great-grandfather who had immigrated to Germany from El Salvador during the 2nd World War brought along some recipes from Germany. One new recipe was for chorizo. This, combined with the already existing recipe for pasteles, introduced something new.
The recipe has changed over time, even though the chorizo was added. It was eventually replaced by the traditional ground beef, mainly because of the war, with the prices rising and all the violence going on. It was hard to find good quality meat.
When my family immigrated to Canada, they brought the recipe with them. They usually reserve it for large gatherings and events like birthdays and weddings. But that's what it's meant to be. It's an appetizer, but one, in my opinion, that has power.
What I really enjoy about this recipe is all the history behind it, even if it has some ugly parts. It makes me proud about my roots, especially since the food in my culture is all delicious.
I believe this recipe was influenced by the ancient Mayan recipes that they had, like most other recipes from El Salvador. The Mayans had a vast influence over it, and it really shows the passion people had for them. They still exist today in one way or another, and I think that it's great that these recipes are given the attention and respect that they deserve.
Despite its simplicity, it remains one of my favorite recipes.
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