Anatomy of a Salvadoran Pan con Pollo – A Photo Essay
Whether it’s for Turkey Day, Christmas, New Year’s, graduations, birthday parties, or any occasion where Salvadoran family and friends will be gathering, tamales and pan con chumpe/pollo are a staple for all celebrations. So, for my most recent gathering of Central American friends and colleagues not only did I opt to make panes con pollo utilizing my mother’s recipe, but I also decided to document the process the process. Hope you enjoy!
Just a small FYI: We don’t make chumpe in our family, as my mother always found that bird to be too insipid, so we’ve always made our panes with pollo/gallina instead. Also, I cook like my mother, which means, I don’t measure ingredients. I simply follow the instinct one develops over time after making the same dish over and over. Anyway, I’ll let the images speak for themselves.
El repollo parece que no tiene mayonesa y mostasa…