Máchica

The Mesoamerican product, pinole, uses toasted corn, but in Ecuador the process was applied primarily to barley.

[3] Soups to which máchica is added typically have a base of carrots, legumes, onions and potatoes, and may or may not contain meat.

[4] It is used to batter and season meat to be fried, such as pork rinds[1] or shellfish including shrimp.

[5] Máchica is sometimes also added to hot chocolate[2] or cold juice, and has been used to flavor ice cream.

[6] It is incorporated into stroopwafels (a cookie which originated in the Netherlands) made in Peru and filled with other Andean ingredients such as passion fruit and chicha.