Market Stall · Steamed Corn Tamale
Chigüiles
Photo: Marco Antonio González Escudero / Wikimedia Commons · CC BY-SA 4.0
Chigüiles are considered a pre-Hispanic corn food that only picked up their cheese and lard during the colonial period.
A dough of white cornmeal, lard and egg yolk is filled with fresh cheese tinted with achiote, wrapped in corn husks and steamed. Vendors sell them warm, especially at Carnival and Holy Week.
Why it's made this way: Chigüiles are a signature Carnival food of Guaranda in Bolívar province, in Ecuador's central highlands.
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