Entree: El Salvador – Southern Culinary Region – Riguas (Thick grilled Salvadoran corn pancakes mixed with cheese)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 30 min

Additional 10 min

Total 1 hr

Ingredients

- 2 cups (330 g) fresh corn kernels (about 4 ears)
- 1 cup (120 g) masa harina
- 1 large egg (50 g)
- 1/4 cup (60 ml) milk
- 1 tbsp (12 g) granulated sugar
- 1/2 tsp (3 g) salt
- 8 oz (225 g) queso fresco or crumbly white cheese, crumbled
- 2 tbsp (30 g) butter or vegetable shortening
- 1 tbsp (15 ml) neutral oil for the griddle

Curtido (quick pickled cabbage)
- 2 cups (140 g) shredded cabbage
- 1/2 cup (55 g) grated carrot
- 1/4 cup (60 ml) white vinegar
- 1/4 cup (60 ml) water
- 1 tsp (1 g) dried oregano
- 1/2 tsp (3 g) salt

Simple tomato salsa (salsa ranchera)
- 2 medium tomatoes, diced, about 1 1/2 cups (240 g)
- 1/4 cup (40 g) diced white onion
- 1 clove (3 g) garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 1/4 tsp (1 g) salt

Instructions

1. Make the curtido by combining shredded cabbage, grated carrot, vinegar, water, oregano, and salt in a bowl; toss and set aside to marinate while you prepare the riguas.
2. Make the salsa by heating 1 tbsp (15 ml) oil in a small skillet over medium heat; add onion and garlic and sauté until softened, then add diced tomatoes and 1/4 tsp (1 g) salt; simmer 6–8 minutes until saucy; remove from heat and set aside.
3. In a food processor or blender, pulse the fresh corn kernels briefly to break some kernels while keeping texture; transfer to a mixing bowl.
4. Add masa harina, egg, milk, sugar, and salt to the corn and mix until combined into a thick batter; fold in crumbled queso fresco. Adjust thickness with a little additional milk or water if batter is too stiff—it should hold shape but spread slightly.
5. Heat a large nonstick skillet or griddle over medium heat and add butter or shortening and 1 tbsp (15 ml) oil to coat.
6. Spoon about 1/3 to 1/2 cup (80–120 g) of batter per patty onto the griddle and flatten slightly to 1/2–3/4 inch thickness; cook 3–4 minutes per side until golden brown and cooked through, flipping gently.
7. Transfer cooked riguas to a plate and keep warm; repeat with remaining batter, adding more fat to the pan as needed.
8. Serve riguas hot accompanied by curtido and tomato salsa, garnishing with extra crumbled cheese if desired.