I'm getting chubby because I keep eating pupusas and Salvadoran food. Does this happen in your country?

>303 cals in 1 pupusa revuelta according to MFP

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Not him but I'd eat that all day.

no idea what it is, not OP but i'd grab some

Where's the new food stand, fellow Portlander?

Wow. That's more than I thought. But I'm not going to stop; I like them too much. BUT, I might only get 3 pupusas, and replace the other 3 pupusas with soup or something else from the food truck.

no we dont have any mexican food here only med food

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is that tuna in the bottom? what the fuck is this

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This strikes me as a bit strange, why don't you? A lot of other countries eat the food of the people they colonized, or at least it exists there, and Mexican food (though OP is talking about Salvadorean food) is actually pretty good.

>wood splinter and glue
neat. can I have some?

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I was being generous with "Portland suburb" because the city is well-known. It's actually referring to a restaurant in the city of Keizer (north of Salem) called "Los Dos Hermanos" and their associated truck on River Road. I apologize for the deceit.

i bet theres some mexican food joints in madrid but ive never seen one the times i visited
we eat potatoes and tomatoes, thats food from the people we conquered already if you think about it :^) tomatoes are a part of any med salad and we have tortilla de patata wich is potato omelettes

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Those are ingredients from the conquered people, not the actual food (like tacos or something like the OP's pupusa). That omelette thing looks good though.

That is being pretty geographically generous, ah well.

i cant really think of much, uhhh maybe we got some rice dishes from them? no clue... i never thought of that

Kholodets are usually made by boiling the bones and meat for about 5-8 hours to produce a fatty broth, mixed with salt, pepper and other spices. After boiling, the meat is separated from the bones and minced into small pieces, then returned into the broth and cooled down until solidifying into a jelly.
When cooled, stock that is made from meat congeals because of the natural gelatin found in the meat. In Russia, Belarus, Ukraine ''kholodets'' is a traditional winter and especially New Years dish which is eaten with mustard.

>meat jelly

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You don't eat meat/seafood jelly?

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never even saw that
is this common

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Almost any meat, poultry, or fish can be used to make gelatin. The aspic may need additional gelatin in order to set properly. Veal stock provides a great deal of gelatin; in making stock, veal is often included with other meat for that reason. Fish consommés usually have too little natural gelatin, so the fish stock may be double-cooked or supplemented. Since fish gelatin melts at a lower temperature than gelatins of other meats, fish aspic is more delicate and melts more readily in the mouth.

Historically, meat aspics were made before fruit- and vegetable-flavored aspics or 'jellies' (UK) and 'gelatins' (North America). By the Middle Ages at the latest, cooks had discovered that a thickened meat broth could be made into a jelly. A detailed recipe for aspic is found in Le Viandier, written in or around 1375.

They aren't uncommon as desserts here (gelatin) but the savory/meat ones are not typically eaten here anymore.

Chubby men are handsome to me.
I unironically consider current beauty standards to be out dated

>Chubby men are handsome to me.
I agree, though I find other body types attractive too.

neck yourself homo

Other than pupusas, what is Salvadoran food?