Corn and beans are the two pillars of Salvadoran cooking. Corn is ground into maize and used to make tamales, tortillas and the pancake-like pumules, while beans (cooked whole or pureed) accompany most meals. Plantains are another mainstay. They're often fried, like these plantain empanadas, and can be served sweet or savoury. For Salvadoran-style entertaining, serve beef salpicon or a bowl of crab in pepita sauce.