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Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants.
Arroz caldo is a Spanish term meaning "broth rice". It is derived from the Spanish dish arroz caldoso. In Philippine cuisine, it is made of rice and chicken gruel heavily infused with ginger and garnished with toasted garlic, scallions, and black pepper. It is usually served with calamansi or fish sauce (patis) as condiments, as well as a hard ...
Goto, also known as arroz caldo con goto, is a Filipino rice and beef tripe gruel cooked with ginger and garnished with toasted garlic, scallions, black pepper, and chicharon. It is usually served with calamansi, soy sauce, or fish sauce (patis) as condiments, as well as a hard-boiled egg. It is a type of lugaw.
Mazamorra – a traditional maize-based Latin American food. Several variations by country exist. Meghli – a Levantine nutrient rich porridge created from sugar, ground rice, and caraway, anise and cinnamon ground spices slow cooked to form a thick porridge that is milk-free. İt is served cool and topped with a display of raw soaked and ...
Coe, Sophie D. (1994) America's first cuisines ISBN 0-292-71159-X "From Grinding Corn to Dishing Out Money: A Long-Term History of Cooking in Xaltocan, Mexico." In The Menial Art of Cooking: Archaeological Studies of Cooking and Food Preparation, edited by Rodríguez-Alegría Enrique and Graff Sarah R., 99–118. University Press of Colorado, 2012.
Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. [14] Edible foam is another popular food item, sometimes even regarded as sacred.
Grits is a ground-corn food of Native American origin, that is common in the Southern United States and eaten mainly at breakfast. Corn pudding is prepared from stewed corn, water, any of various thickening agents, and optional additional flavoring or texturing ingredients.
Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos ...