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What to eat in the Argentine Northwest? Top 4 Northwestern Argentinian Grains

Last update: Thu Jan 30 2025
TABLE OF CONTENTS

Best Northwestern Argentinian Grains Types

01

Corn

CATAMARCA PROVINCE, Argentina
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Capia corn is a traditional South American corn variety that has been traditionally cultivated by people of the indigenous Aymara and Quechua communities, particularly in the Argentine provinces of Catamarca, Jujuy, and Tucumán.


Distinguished by big leaves and a large stem, the plant is of considerable height, while the ear of corn typically has 16 or 20 rows of grains. With a slightly flattened top, the kernels are big, plump, and ivory white with occasional thin veins of red or rosy color.


This corn variety has a high flour content, and it’s traditionally used to prepare capia batter (a mixture of corn flour, sugar, cinnamon, pork fat, and eggs).

02

Corn

JUJUY PROVINCE, Argentina
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Native to Argentina’s northwestern provinces of Salta and Jujuy, chullpi maize is a variety of sweet maize that has traditionally been cultivated and consumed by the indigenous Aymara and Quechua people living in the area. The oval to conical ears of corn have a varying number of rows with 18 to 24 long, thin, and narrow kernels which contain sugar and starch.


The sugar content is higher in unripe ears (called choclos), which can be roasted or boiled in water before consumption. Chullpi maize is commonly roasted and enjoyed either on its own or paired with goat cheese, or used to prepare a type of traditional breakfast beverage. 
03

Corn

JUJUY PROVINCE, Argentina
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Traditionally cultivated in Argentina’s northwestern provinces of Salta and Jujuy by the indigenous Aymara and Quechua people, culli maize is a native variety of maize that has remained an essential source of nutrition for these communities that have been using it to prepare various traditional specialties such as chicha morada (a refreshing beverage) and api (a type of dessert).


The ears of corn typically have around 10 to 12 rows of floury kernels with a high content of anthocyanine in the pericarp which is what gives them their distinctive dark color that ranges from deep purple to black. The specific growing requirements of this maize variety, along with a lack of demand for it on the market due to other more profitable commercial varieties, have contributed to it being cultivated exclusively in its area of origin. 
04

Corn

SALTA PROVINCE, Argentina
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Native to Argentina’s northwestern provinces of Salta and Jujuy, morocho maize is a variety of maize that continues to be cultivated by people of indigenous communities such as the Aymara and Quechua people. Distinguished by colorless endosperm, aleurone, and pericarp, the kernels of this maize variety are round and of medium size, and they’re arranged in about 12 to 16 rows on the ear.


Due to their hard, pearly endosperms, the kernels have a corny texture which makes them perfect as an ingredient in various traditional specialties, including aloja (a beverage made with corn), locro (a type of stew), and mazamorra (corn pap). 

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Northwestern Argentinian Grains