You are currently not logged in. Login or Register.

The art of stone grinding is slowly disappearing in Cuenca

Published on September 16, 2019
In Azuay, some millers and dough-makers still prefer old fashion grinding and milling, especially for ‘choclo’ (local corn) or typical corn products. They insist that it’s much tastier and healthier. However, this is a dying art. Some of the products you can get from these flours or dough are the tamales, humitas and machica. For […]

To view this article you must have an active subscription.

Already a member? Sign in.

Subscribe to weekly reports on Ecuador’s economics, politics, crime and more.

Not sure you want to commit? Don’t worry, you can cancel anytime.

For a limited time,
subscribe now and get your first month for only $1.

Regular subscriptions available at $4.99/month or $42/year.


Pin It on Pinterest

Share This