This alfajor, made in the Nariño department in the country’s southwest, is a common desert that enjoys close ties to the local community. It is mainly prepared during the “corn feasts”: celebrations in honor of the country’s most important grain that include music, dancing and traditional theater and cuisine.
This treat is eaten by everyone, from children to grandparents. The treat’s main ingredient is toasted and ground capia corn flour, mixed with panela (a condensed sweetener made with sugar cane) and flavored with cloves and cinnamon. The batter is left to slowly melt in a pot and is then spread out on a baking tin. Once it has cooled the Alfajor is cut into small portions and eaten with either fresh milk or cheese.
Every family uses their own personal modifications, sometimes adding lemon rind and local spices like congoja instead of cloves and cinnamon.This desert has indigenous origins, like many of the local corn-based recipes. The product is often given to children as they are incredibly nutritious and energy-packed. Alfajors are antique treats, going back to the memories of the community elders, and is not found on the market but is only prepared for personal consumption.
Commercial products with artificial ingredients have captured the attention of today’s youth and so when alfajors are prepared these days they are eaten by older people for the most part. This is why the traditional recipe of Buesaco alfajors and their periodic consumption are gradually being lost.
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