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Corn Ulpada

Hailing from northern Argentina, ulpada is a traditional non-alcoholic beverage that is made by combining corn flour (which also carries the name ulpada), water, and sugar. Once prepared, it's either drunk immediately (typically for breakfast) or consumed within a few days.


Yellow corn flour is the most common variety used for the preparation of this drink, although fava bean flour can replace the corn flour. Dating back to Incan times, this beverage has been traditionally prepared in the Argentine provinces of Jujuy, Tucumán, and Salta by the people of indigenous communities who continue to enjoy it as a refreshing and energy-boosting drink during long travels and work, and they sometimes also mix it with a small amount of alcohol.


Ulpada is also traditionally prepared in other South American countries including Peru, Chile, and Bolivia, and it is believed that the indigenous Diaguita-calchaquí community which lives in northeastern Argentina has been the direct inheritor of this Incan beverage.


Unfortunately, the younger generations’ preference for commercial sodas and fruit juices over ulpada consumption is currently threatening this traditional beverage’s survival.