Humita: the ancestral flavor that unites history and tradition in Tucumán

Grandma's house, a cold midday or a picturesque inn somewhere in the province. In larger or smaller plates, sometimes deep or even shallow, it is always there. Whether it is hot or cold, like the sun, it is always there. Humita is one of the most representative dishes of northern culture; and it is, without a doubt, one of the most authentic expressions of Tucuman gastronomy. Trying it is a journey to the depths of the senses, and it is an experience that everyone should undergo, at least once in their life.

Grated corn, squash, vegetables, +various condiments and love. This is how, broadly speaking, the magical recipe for this dish begins, known for being a tribute to the cultural roots of Tucuman. Its origins are disputed, and the truth is that its journey to reach our customs has been long. Its roots go back to the culinary traditions of the native peoples of the Andes, where corn was a fundamental food. In the Quechua language, "humint'a" refers to a preparation made from ground corn, which was cooked in a simple way as part of rituals and daily life.

Now, how did it become a classic Tucuman dish? Well. The story is long and fascinating. It all began with the cultural and commercial exchanges that connected the Andean regions; little by little and almost unintentionally, the dish was incorporated into the diet of the indigenous communities in the north of the country. With the arrival of the Spanish colonizers, the preparation was adapted to the new ingredients that they introduced to the continent: cheese, onion and spices came to enrich its flavor.

And so we come to today. Humita - in a plate, but also in a husk - took root especially in the northern region of Argentina for two reasons: the ideal geographical conditions for growing corn and a strong preservation of the indigenous traditions of the region. Its simplicity and its nutritional value, in addition, made it a popular dish among northern families.

Years have passed, but humita continues to hold its well-deserved place as an emblem. The dish is so popular that even Tucumán has its own festival to honour it: every January, San Pedro de Colalao becomes the venue for the Provincial Humita Festival, an event that brings together and rewards the best chefs, and offers a wide range of shows for the whole family.

Eating humita is tasting the essence of the Calchaquí Valleys; its aroma of fresh corn and spices invites you on a unique sensory journey. Each bite connects with the ancestral tradition and the natural environment of the region. And that is why you should not miss it: in a bar or at home, you have to try it!.

Do you dare to prepare it? We give you the recipe!

Humita in a plate.

Ingredients

1 tablespoon of sunflower oil

1 large onion

1 tablespoon of paprika

10 corn cobs (creamy yellow or hybrid)

800 g of Creole squash

Salt and pepper to taste

Sugar to taste

200 g of creamy cheese

For the fried food

1 tablespoon of sunflower oil

1 tablespoon of paprika

3 green onions

1 teaspoon of ground chili

Preparation

Prepare the base:

In a large pot, heat the sunflower oil and sauté the chopped onion until golden.

Season with paprika.

Add the grated corn and squash.

Add salt and cook over medium heat, stirring constantly for about 30 minutes.

If the mixture thickens too much, add a little pumpkin or vegetable broth (some prefer milk), but only at the end of the preparation, since the pumpkin and corn provide enough liquid.

Prepare the fried food:

In a frying pan, heat the sunflower oil and add the chopped green onions.

Season with paprika and ground chili.

Cook until the onions are golden and the oil has absorbed all the flavors.

Assemble and serve:

Place the humita in casseroles, add pieces of creamy cheese and decorate with the fried green onions.

Serve very hot.