Loroco cheese pupusa is one of the tourist favorites.
In addition to culture and scenery, foreign visitors also pay special attention to the gastronomy of tourist destinations. According to the Ministry of Tourism (Mitour), 80% of his visitors want to know the typical food offerings.
“Gastronomy is always there and 80% of travelers ask what are the typical dishes to eat in tourist destinations,” said Tourism Minister Morena Valdes.
Valdes said that if the country doesn’t prepare a diverse gastronomy, tourists will have an experience they don’t want to return to.
The official affirmed that more than 5,000 restaurant workers must be trained at the national level. “That’s the vision we’re making, the prediction that this country will be a good destination to visit, invest in and live in,” he said.
Towards this direction, the World Food Program (WFP) has been operating the Gastrolab since 2021 and has contributed to the training of dozens of Salvadorans.
WFP has graduated 77 young people from the Gastrolab programme, all with gastronomy qualifications. /courtesy
Jaco Valli, WFP Deputy Director, noted that 77 young people from Santa Ana and La Libertad were trained in the art of gastronomy at the final graduation ceremony held this Friday, all of them from the United Nations. It was accredited by the University of Francisco Gavidia (UFG) through the donation of UN WFP.
“As the World Food Programme, our commitment to and for young people is unwavering, having already assisted more than 150 young people this year alone, 77 of whom are participating today. ‘, said Valli.
WFP is committed to graduating more than 400 young people by the end of 2023, all working in restaurants and hotels, and boosting local economies.
In this program young people are trained at a theoretical and practical level, receive a 4-month internship period and monthly bonuses.
Valdez said 97% of young people attending Gastro-Lab would not have been able to pay for training without this type of programme, while 80% said their quality of life had improved through the programme. I explained that I was claiming
WFP is also working to involve local producers in the Gastrolab program, allowing them to sell their products directly and gradually in restaurants and hotels.