maize
316 dishes.
Chicha de joraCloudy maize beer served in large glasses at rural chicherias
Chicha de maízFermented maize drink served in gourds at Guanacaste fiestas
Chicha fuerteStrong fermented maize drink served at village and Indigenous festivals
Chicha moradaPurple corn simmered with pineapple, spices and lime; everyday refresher
Chicharrón de cerdoPork crisped in its own fat with chicha, served with mote
ChichemeSweet corn-milk drink with cinnamon, famed in La Chorrera
ChikondamoyoSweet maize flour cake baked in a covered pot over coals
ChilaquilesFried tortilla chips simmered in salsa with crema and egg
ChilateUnsweetened maize and ginger drink with cacao, served hot with sweets
Chimodhorustic baked cornmeal bread, also called mupotohayi
Chipa guazúFresh-corn and cheese casserole, classic asado companion
Chipa so’oCorn cake stuffed with seasoned minced beef and egg
ChorreadasFresh corn pancakes griddled and topped with natilla or cheese
ChuchitosSmall firm corn tamales with tomato sauce and cheese
Chupe de camaronesArequipa river-shrimp chowder with milk, corn and egg
Chvishtaricornmeal cakes packed with sulguni and fried until the cheese pulls
Cicvararich creamy cornmeal and young cheese porridge
Colada moradaSpiced purple-corn and berry drink for Day of the Dead
ConkiesSteamed cornmeal-coconut-pumpkin parcels in banana leaf, Independence treat
Corn chaffBoiled corn and beans stewed with palm oil and spices
Corn dogBatter-dipped hot dog deep-fried on a stick
Corn fufu and njama njamaGrassfields corn dough with sautéed huckleberry greens
Corn soupSplit-pea and corn-cob soup, late-night street staple
CornbreadFrying pan-baked cornmeal bread served with butter or honey
Cou-cou and flying fishNational dish: cornmeal-okra mash with steamed flying fish
CurauPudding of grated green maize and milk, dusted with cinnamon
CuscuzSteamed cornmeal cake eaten warm with honey, butter or coffee
Cuscuz nordestinoSteamed corn couscous with butter, eggs or cheese, northeastern mornings
CususaClear maize and cane moonshine distilled in rural backyards
CuxaFiery clear cane and maize moonshine drunk at highland village fiestas
Cuy chactadoGuinea pig flattened under stone and fried crisp, Arequipa specialty
Dikgobesamp or whole corn boiled together with beans
DjenkouméTomato-red cornmeal dough classically served with grilled chicken
DobladasFolded tortillas stuffed with meat or potato, fried and topped with salsa and cabbage
DokounouFermented maize dough steamed in leaf parcels, unwrapped hot and eaten with sauce
DucunuSweet fresh-corn pudding steamed in a corn husk-
Almojábana
Soft cheese-and-corn roll, eaten warm with hot chocolate. Ready in 20 min prep and 20 min cooking. 12 rolls. A…
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Almojábanos
S-shaped corn fritters with fresh cheese. Ready in 25 minutes prep and 20 minutes cooking. About 16 fritters. A snack…
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Alivenci
Cornmeal and cheese cakes baked with dill and sour cream. Ready in 25 min prep and 45 min cooking. 8…
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Alboroto
Ball of popped corn bound with red panela syrup, sold in bags. Ready in 20 minutes prep and 25 minutes…
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Apam Balik
Crisp-folded peanut pancake with sweet corn and butter. Ready in 20 minutes prep and 20 minutes cooking. 2 large pancakes.…
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Api con pastel
Hot purple-corn drink with fried cheese pastry, market morning. Ready in 30 minutes prep and 1 hour 15 minutes cooking.…
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Anafres
Refried beans and cheese bubbling in a clay brazier, scooped with tortilla chips. Ready in 20 minutes prep and 30…
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Arepa de huevo
Fried maize arepa split, filled with a whole egg, then fried again. Ready in 30 minutes prep and 25 minutes…
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Arepa dominicana
Sweet cornmeal and coconut milk cake baked with coals above and below. Ready in 20 minutes prep and 1 hour…
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Arepa boyacense
Sweet maize-and-wheat arepa filled with fresh cuajada curd. Ready in 25 minutes prep and 20 minutes cooking. 8 arepas. A…