Highland Stall · Fresh Corn Griddle Cake
Güirila
Photo: SORIANONEARTH / Wikimedia Commons · CC BY-SA 3.0
A güirila is thicker and sweeter than a tortilla because it is made from milky young corn ground fresh, not from nixtamalized dried corn.
Tender young corn is ground fresh into a thick batter and cooked on a griddle, sometimes on a leaf, into a thick, slightly sweet cake. Roadside cooks in Matagalpa's mountain towns serve it hot, folded around a slice of cuajada cheese.
Why it's made this way: The dish belongs to the fresh-corn harvest of Nicaragua's northern highlands, where Matagalpa's cooler climate and small dairy farms supply both the corn and the cheese it's paired with.
More from Nicaragua
Part of World of Street Food — 3443 dishes from 118 countries.
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