Skip to content

Posts tagged ‘humitas Ecuatorianas’

Catching Up in December

I briefly considered skipping my catching up post for December.  The new year came on to quickly after the chaos of the blizzard and it had been a relatively quiet online month before that.  Still, counting out the grapes for this year’s countdown, I realized I couldn’t end the year on an incomplete.  Though I normally pull together stories and links from other sites, when I unexpectedly received my wordpress report card reviewing my year online, I thought it would be a good opportunity to catch up on my own.  So in lieu of the twelve grapes I’ll be throwing back at midnight to welcome in 2011, here’s a quick catch-up list of the most popular posts from each month (with a few of my favorites mixed in) of the past year. Read more

Humitas Ecuatorianas


I’m a little late in posting this recipe for humitas.  Though I read about them weeks ago and made my first batch a couple of days ago, a lot of have-tos (and a few want-tos) have gotten in the the way.  Initially, I didn’t recognize them as the tamales I’d grown up with.  They were of course and they weren’t.  Depending on whether you’re in Argentina, Bolivia, Brazil, Chile, Colombia, Mexico, Peru, Venezuela or the Caribbean, they’re known as humitas, humintas, tamales, tamalli, tamalitos verdes, chapanas, bollos, choclotanda, chumales, cachapas, chapanas, chiguiles, envueltos de mazorca, ayacas, hallacas, juanes, pamonhas.  The filling can be sweet or savory, made with fresh or dried corn, plantains or potatoes, wrapped corn husks, banana leaves or parchment paper,  steamed or baked, served as a snack, side dish, casserole or heavy stew. Read more