Goya · 15.2 oz/431 g
Goya Riguas Salvadorian Corn Cakes
What it is
These are pre-made Salvadorian corn cakes, also known as riguas. They are made from masa, a dough derived from nixtamalized corn, and are a staple in Salvadoran cuisine. Each cake is typically round and flat, offering a slightly chewy texture and a mild corn flavor. They are found in the frozen section of grocery stores, making them convenient for quick meal preparation. The masa provides a satisfying base for a variety of toppings and fillings.
How people cook with it
Riguas are a versatile food item that can be enjoyed in many ways. They serve as a base for both sweet and savory dishes.
- As a base for savory toppings
- As a base for sweet toppings
- Served alongside main dishes
- As a snack
To prepare Goya Riguas, remove them from the freezer and allow them to thaw slightly. They can then be heated in a skillet with a little oil over medium heat until warmed through and lightly golden on both sides. Alternatively, they can be heated in an oven or microwave. Once heated, they are ready to be topped with your favorite ingredients. Consider adding cheese, beans, or meats for a savory meal, or fruits and condensed milk for a sweet treat. They are best served warm.
How it differs from similar foods
Unlike tortillas, which are typically thin and pliable, riguas are thicker and have a more substantial, slightly doughy texture. Their preparation involves cooking the masa into a cake form before it is further heated for serving, giving them a distinct mouthfeel and flavor profile.
Who it is for
Home cooks looking to prepare authentic Salvadoran dishes will find these convenient.
How to keep the rest
Keep frozen until ready to use. Once thawed, they should be cooked promptly. If you have leftover cooked riguas, store them in an airtight container in the refrigerator for up to two days and reheat before serving.