Salpores are the Salvadoran version of a scone, less rich but equally wonderful with a cup of coffee. You'll find them at all Salvadoran panaderías (bakeries) and at Mexican panaderías where Salvadorans shop. The most common types are golden salpores de maíz (made with corn flour), pale salpores de almidón (yuca flour) and salpores de arroz (rice flour).
My favorites are the corn salpores at Pacific French Bakery in Los Angeles, because here they're given a special touch. Dollops of rich brown sugar are pressed into the surface, so that you get not only mellow corn flavor but now and then a tantalizing burst of sweetness.
Corn salpores are three for $1 at Pacific French Bakery,
4152-4160 Washington Blvd., Los Angeles. Tel: (323) 735-1700.
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