Criollo Dessert · Sweet Corn Pudding
Mazamorra
Photo: Mil va / Wikimedia Commons · Public domain
In colonial Río de la Plata towns, street vendors known as mazamorreros sold it from pots, making it one of the region's oldest street foods.
Dried white corn is simmered for hours until soft, then served sweetened with sugar or dulce de leche and a splash of milk. It's a common dessert at rural festivals and roadside food stands in Tacuarembó.
Why it's made this way: The dish is tied to Tacuarembó's rural criollo food traditions, which lean on corn and slow-cooked preparations rooted in the department's ranching history.
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