Recipe writer Tracey Koch teaches you the easy way to make pupusas. Photo by Amy Shutt

From the October issue: An easy dinner party menu with Salvadoran flavors

Tracey Koch

October 11, 2017

We love to entertain, and October is one of our favorite months to plan a get-together. Whether we are having kids over before high school football games or hosting our neighbors during Halloween, we find ourselves throwing casual dinner parties throughout the fall.

It can get pricey to throw so many gatherings, so we came up with a delicious fall menu that can easily be made with ingredients you’re likely to already have on hand. This menu is inspired by El Salvadoran cuisine and is full of spicy flavors that complement the flavors of the fall season, plus a sweet dessert you can find on our website.

Click here for the full menu, including recipes for Pupusas with Cumin-roasted Butternut Squash and Pulled Chicken, a slaw-like Curtido and—for dessert—Peanut Butter S’mores Squares.

By Tracey Koch

Tracey Koch has been creating recipes, instructing cooking classes for both kids and adults, and writing food columns in the Baton Rouge area for over 25 years. She began writing her favorite column, “Dining In,” back in 2013. Find it featured in the Taste section of 225 Magazine every month. When she is not in the kitchen developing and testing new recipes, she is writing stories for her children’s book series about a little goose from Toulouse.