Gallo en Chicha

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Gallo en chicha is a traditional Salvadoran dish (although it is cooked and eaten at a regional level in Central America) made with rooster, salvadorean chicha and panela. A simple comparation would be to say it is a localized version of Coq-au-vin, but that would be just half of the history. The gallo en chicha, like much of the Salvadoran cuisine, is an exotic blend of the European influences and the salvadoran ingredients and cooking traditions, resulting in a delicious creolle dish.

[edit] Traditions

The dish is consumed in most parts of the country, but has a bigger and more noticeable presence in the western and central parts of El Salvador. The dish is consumed in both rural and urban areas, and it is usually prepared in special occasions and celebrations, like holidays or to celebrate the birth of a baby, for example. This may have to do with the relatively long and complicated cooking process, making it a dish that isn't eaten everyday, much like turkey.