It’s a dish mostly found in southern Brazil, which originated within enslaved African and Afro-Brazilian communities during the late 17th century. The hominy soaks overnight before simmering with the milk until it becomes very thick and creamy, with a texture reminiscent of rice pudding. Generally eaten to celebrate Independence Day, pastelitos are a point of Argentine patriotic pride. Flaky puff pastry is filled with sweet quince or sweet potato paste and formed into a flower or pinwheel shape, then deep fried in lard or sunflower oil until golden brown. It’s finished off with sugary glaze, and topped with festive sprinkles. The sugary cake is light and fluffy and while there’s a delicate trace of peach and rum flavor, the whipped cream, dulce de leche, and meringue definitely star. Every year in June during the annual corn harvest, Brazilians chow down on canjica de milho, a sweet, thick corn-based dessert made with hominy (whole white maize kernels), sugar, milk, and often cinnamon, sweetened condensed milk, and peanuts.
