Hidden Corn Derivatives in Andean Cuisine: A Guide for Dietary Safety

Andean cuisine boasts a rich history shaped by ancient grains and native ingredients, with corn (maize) at its core. While dishes like humitas and tamales clearly feature corn, many traditional recipes contain hidden corn derivatives that could surprise diners with allergies or dietary restrictions. Using the MM Food app ensures you savor these flavors safely by decoding menus and flagging invisible risks.

Common Hidden Corn in Andean Dishes

1. Chicha de Jora: This fermented corn-based beverage is a staple in Andean culture, but corn derivatives may appear in lesser-known regional drinks.
2. Mote: Boiled hominy corn is often added to stews, soups, or served as a side dish under different names.
3. Cancha: Toasted corn kernels are a popular snack or garnish, sometimes listed simply as "Andean crunch."
4. Sauces and Thickeners: Corn flour or starch may be used in sauces like ají de gallina or to bind pachamanca dishes.

How MM Food Protects You

By inputting dietary restrictions (e.g., corn intolerance or celiac disease), our AI scans menu items for:

• Alternative names for corn derivatives (e.g., maíz morado, mote, or almidón de maíz)
• Cross-contamination risks in kitchens using shared corn-based ingredients
• Regional variations in dishes across Peru, Bolivia, and Ecuador

The app’s real-time translation also clarifies preparation methods, ensuring you avoid unexpected ingredients in classics like ceviche (sometimes thickened with cornstarch) or lomo saltado (check sauce bases!).

Travel Smart, Eat Confidently

With MM Food, explore quinoa bowls, anticuchos, and other Andean delights without guessing games. Our technology bridges language barriers and culinary traditions, empowering you to enjoy authentic meals while staying true to your health needs.