Odds are you already ate it, either as masa harina (the one used for tacos) or as hominy: the maize is cooked in limewater, then washed, then further prepared. It’s just that nowadays odds are you already buy it after it was slaked in lime.

Oh, okay. I’ve only ever made flour / harina from oats, and almost never use corn flour myself. But certainly, I’ve had my share of corn tacos and chips, so now I know!

In case you’re looking for it, the local name is “doce de abóbora”.

Ah. “Sweetness of pumpkin.” Pumpkin dessert. It seems the local place “Batuqui” doesn’t have it, but I’ll keep my eyes open in future.

German Mett, but with beef instead of pork. Still to be served over rye bread, with onion, and some raw yolk.

Interesting. Reminds me of the French version, tartare. Similar sides, and popularly eaten with raw garlic scraped on toast, I believe.

Say, do you ever share your dishes with !cooking@lemmy.world or other cooking community here? I’ve shared a few things in the past, and have a few more dish pics I need to transfer over from my phone…