The güirila, the origin of this dish is not well known, it is associated with Mesoamerican cultures or pre-Columbian America, because its name is similar to the Maya tortilla.
How was the güirila born?
There are several theories; during Spanish colonization, corn supplies were exhausted before harvest, and women, to make up for this shortage, gathered corn from the fields earlier than usual to make tortillas; which proved to be exquisite to both the indigenous and Spanish palates.
There is evidence that the origin of the güirila dates back to between 1500 and 500 B.C., when they were cooked on clay griddles.
In the Pacific, central, and northern regions of Nicaragua, the güirila is very popular, and these areas are of Nahuatl origin; sharing a common factor which is the corn culture.
Unique Popularity
The güirila is a very popular dish in Nicaragua, and it follows the pre-Columbian tradition in its preparation. To make it, fresh, tender corn is required, either white or yellow, freshly harvested from the field.
The ears are husked, the kernels are stripped, grated, and mashed to prepare the cake on banana leaves, then cooked on a griddle.
The güirila is served wrapped in banana leaves, and has been innovated by filling it with chicken, beef, or pork; although in the afternoons, it is more traditionally served with curd or cream, accompanied by a cup of coffee.
