Mazamorra is a term that refers to numerous dishes across Latin America and the Caribbean. It includes:
- Argentinian mazamorra, which is a dessert made with white maize, water or milk, sugar, and vanilla.
- Colombian mazamorra, which is a stew made with vegetables or a soft corn mash served as a beverage or with cooked vegetables.
- In the Dominican Republic, mazamorra, is a dish of mashed auyama pumpkin.
- Paraguayan mazamorra is a dessert of cooked corn with honey, milk, or sugar.
- Peruvian mazamorra is made with maiz morado (purple corn), cooked with pineapple, cinnamon, and sweet potato flour.
- Uruguyan mazamorra is a dessert of corn, sugar, and milk.
- Puerto Rican mazamorra is a sweet corn custard, made with a smooth corn paste that is thickened with corn starch and enriched with butter, coconut cream, evaporated milk, spices, and sugar.
- In Cordoba, Spain, mazamorra is a traditional savory dish of almonds, bread, garlic and vinegar.