I love Salvadoran food, if you’ve never tried it, you should. There is this amazing food called pupusas, which is traditionally served with something called curtido. All that really is is coleslaw. Today I’m making two types, one we’ll eat today made with vinegar and one that will sit for a few days and ferment, a sauerkraut really, involving just vegetables and salt. While I love the traditional way of serving it, but today we’re having polenta (in a more Italian style, baked with eggs, cream, and cheese) and pinto beans. There’s so much crossover in a lot of cuisines they mix and match just fine. Corn, beans, and cabbage; delicious in so many ways.