Alternative names Peto, kaguyjy
Type Non-alcoholic beverage
Cookbook: Mazamorra  Media: Mazamorra

Mazamorra (from Spanish Arabic بسمة pičmáṭ from Greek παξαμάδιον paxamádion, and from the Greek μάζα mâza)[1] is the name for numerous traditional dishes from Córdoba, Andalusia and Latin America. The origin of the recipe differs for every dish.

Regional variations


In Argentina, mazamorra is a traditional dish. It is a dessert with native roots made with white maize, water, sugar, and vanilla. A variant, which is the most consumed in the country, is mazamorra with milk. In this recipe, milk is added to the previous ingredients.

Mazamorra is usually made with the same boiled maize used to make locro.

As locro, it's common to eat mazamorra on national holydays, like 25 de mayo and independence day.


Mazamorra often accompanies panela and is a very popular side dish to meals such as bandeja paisa. The drink typically includes maize grains, crushed with mortar and pestle, then soaked in water with soda lye (although the traditional reagent used is fern ash, which contains high amounts of potassium carbonate), and finally cooked until soft. Mazamorra is very common during lunch and dinnertime at any time of year. It is usually sold as "city food". The vendors usually ride a tricycle adapted with a large cauldron and announce themselves with a klaxon.[2] They sell the base mazamorra, and the customer must add the milk and the panela.

Other derivations exist. In Cundinamarca and Boyacá, where the corn is cooked with onions, coriander, garlic, faba beans, potatoes and mashuas, often with pieces of ribs or beef. This dish is known as mazamorra chiquita (small mazamorra).[3]


Also known as kaguyjy in Guaraní, Mazamorra in Paraguay is made with the native "locro" variety of maize. It is one of the most traditional desserts of the country. According with the ingredients added to the cooked corn, the dish is denominated kaguyjy eírare (Honey mazamorra), kaaguyjy kambýre (milk mazamorra) or kaguyjy azucáre (sugar mazamorra). Kaguyjy reached great popularity in Paraguay due to the food scarcity during the Paraguayan War (between 1864 and 1870) as a nutritious substitute for a regular meal.[4]


Peruvian Purple Mazamorra

Mazamorra in Peru is made with a local variety of Maize, maíz morado, rich in anthocyanin which gives to the mazamorra a deep purple color. The maize is cooked with pineapple, cinnamon and sweet potato flour. This dish is made specially in October for the celebrations of the Lord of Miracles day 333.

Costa Rica

Costa Rican mazamorra is basically a corn porridge, which is made cooking the maize in milk, clove, vanilla, and adding corn starch.

Puerto Rico

Puerto Rican mazamorra is a fresh corn cust. Fresh corn is cut off the cob and boiled with milk and cob until corn softens. Once soft the cob is discarded and corn is put into a blender with the milk it has been boiling in. Once made into a paste the corn is passed through a chinois back into the pot for a second time. The liquid is then cooked with corn starch, butter, coconut milk, evaporated milk, clove, cinnamon, anise, vanilla, lime peel and sugar. Mazamorra is then topped with powdered cinnamon and fresh fruit.


Cordobense mazamorra is a traditional dish made of almonds, bread, garlic, oil and vinegar.

Pumpkin Mazamorra

See also


  1. Real Academia Española, (2001), Diccionario de la lengua española (22nd ed.). (In Spanish)
  2. "Mazamorra y panela machacada | FÁBRICADECOSAS". Retrieved 2013-10-31.
  3. "Mazamorra chiquita". 1999-02-22. Retrieved 2013-10-31.
  4. "Karú rekó – Antropología culinaria paraguaya", by Margarita Miró Ibars
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