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.