So, what’s food shopping in El Salvador like?

When in El Salvador, I wanted to see how the people shop for food. There’s so much you can tell economically, flavor preferences, life priorities, international trade.

First, I stopped at a truck stop: StarMart. It’s apparently a Texaco company, which has been scooped up by Chevron. I was the Law Clerk for Crown Central Petroleum’s World Headquarters, which got scooped up by Texaco! From ashes to ashes, dust to dust.

I didn’t see much, if any, in the way of American brands at StarMart. Was it a protectionism thing or are we not cranking out the flavors tastes the Salvadorans want? They have munchy type stuff in yucca, jalapeno and other Latino-appealing flavors. I also saw that there were aloe drinks in all kinds of flavors. Aloe is good for you, inside and out. Why didn’t I get any? Maybe I was just concentrating on getting some plain water in, which I never get enough of at home, working, on the road. I’d belatedly try some tropical flavors as a spa retreat at home thing, if that were possible.

Next stop was Super Selectos, as much of a supermarket as any American chains. Clicking on their site, I noticed they have chamomile tp, which I probably would have tried to take home! With most Salvadoran prices about 30%+ less than ours — and they use the US dollar as currency — still, you can see some surprising cost differences.

Dairy was plentiful, with even French mass luxury brand President and American brands. But dairy was high, even with single sticks of butter.

Meats of all kinds, even huge beef cuts and unusual chicken parts — feet — were plentiful. I love chicken feet so much! But you can only find it 2 counties over at dim sum or too spicy at a Jamaican resto. Super Selectos still retains a full-time butcher, which have disappeared from all but the fanciest stores back home.

This tells me, with all these perishables, that they have very good consumer confidence.

With all that meat, they have just tons and tons of seasonings, especially from Euro/Swiss brands and at great prices. I was tempted for a second, but they tend to be salt bombs and I’m trying so hard to wean myself from that. With so much shelf space, it’s clear that some Salvadorans are buying it, but I don’t know who they are. The restaurants and home cooking I tried were all naturally seasoned. Salvadorans themselves talk about liking clean flavors.

I asked about cleaning supply preferences. A while back when I was in McAllen, Texas, I learned that the Latinos there do not think of lemon as being a fresh, clean scent. Rather, they go for floral fragrances for cleaners. I asked about El Salvador and those leanings don’t hold: they like it all.

One thing I was shocked not to find: beef (or other) jerky. I thought that preserving meat in humid conditions and lots of home cooks selling their wares would’ve pointed to dried meats . . . but no!