Riguas

Celina’s riguas salvadoreñas are a corn snack cooked in folded plantain leaves. Her recipe uses twenty-five corn ears that are not very tender, sugar and salt, and serves cream and cheese alongside.

The ears are scraped until all the kernels are removed. The kernels are blended with a teaspoon of sugar and salt to taste into a somewhat liquid batter. The plantain leaves are washed well and dried.

Two teaspoon-sized portions of batter go onto each leaf, which is folded to keep the batter inside. The selected comal is already hot when the riguas are placed on it at medium heat.

The folded portions cook at medium heat for twenty minutes, ten on each side. Once set, their leaves are removed and the riguas brown directly on the same comal.

The finished riguas are served with the listed cream and cheese. The source gives a yield of twelve to fifteen riguas.