• They are an appetizer made from some special varieties of corn, and only varieties such as popped corn, rose, pisingallo or the variety Zea mays everata Sturt produce this effect.
• They are versatile, there are several ways to eat them:
1.- Cinnamon, sugar and cinnamon are added to taste.
2.- Chococaramelo, sprinkle with cocoa powder and sugar.
3.- Double chocolate, The black chocolate of the Oreo biscuit and the white chocolate are responsible for giving life >>and flavor to this version of the cotufas. To prepare them, it is necessary to crush the oreo cookies and add them >>when the glasses are ready. Aside, melt the white chocolate in a bain-marie. Once ready, place on the popcorn.
4.- Lemon and chili, The dishes are prepared in the conventional way, when they are ready they are mixed with a >>mixture of lemon and hot pepper.
5.- Oregano and Parmesan, In a bowl, mix olive oil, oregano and Parmesan. Add to the cotufas when they are ready >>and stir well.
• Archaeologists have discovered that popcorn has been known for thousands of years. In Mexico, for example, they have found remains of popcorn dating from about 3600 BC. C.
• In Mexico, they prepared at the time, introducing corn into very hot clay pots, or putting grains on burning ash. In the Yucatan Peninsula, the Mayans also used popcorn for ritual and gastronomic purposes.
• Around the year 1612, the French explorers documented that the Iroquois Indians exploited corn in clay pots, using burning sand. They also reported that during an Iroquois dinner, they consumed beer and soup made from popcorn.
• In 1885, Charles Cretors (of Chicago, USA) patented the commercial machine to make popcorn.
• The habit of eating popcorn in theaters has become fashionable in the United States since 1912.
• As the grain is heated beyond the boiling point of water (100 ° C), to 175 ° C, the moisture inside the grain begins to turn into steam, generating internal pressures of up to about 9 atmospheres
• One of the peculiarities of this way of eating corn is the large number of names it has in each region of Latin America and Spain; Even in the same country you usually receive more than one denomination, here is a list of what they are called in some countries:
Argentina: pochoclo (pop and corn), pororó, pururú, pipoca, pororó.
Belize: poporocho.
Bolivia: pipoca
Brazil: pipoca.
Chile: kids, popcorn, popcorn, popcorn
Colombia: crispetas, popcorn, corn.
Costa Rica: popcorn or popcorn.
Cuba: corn chips
Ecuador: Canguil.
El Salvador: popcorn, popcorn, riots or pop corn.
Spain: popcorn, popcorn, roscas, tostones, roses, rosettes, rositas, flowers, bufas, pigeons, among others ...
United States: popcorn.
Philippines: papkorn.
Guatemala: poporopo.
Honduras: popcorn.
Mexico: popcorn
Nicaragua: popcorn.
Paraguay: pororó.
Panama: popcorn, popcorn, millet.
Peru: canchita, popcorn, popcorn.
Puerto Rico: popcorn, poscon, pocorn, popcon.
Dominican Republic: Popcorn, Cocalecas, Rosettes.
Uruguay: pop and pororó.
Venezuela: cotufas (from English 'corn to fry', or more likely from the Spanish 'cotufa': candy, gollería).
Sources of Consultation:
http://www.cocinayvino.com/tips/cotufas/
https://es.wikipedia.org/wiki/Palomitas_de_ma%C3%ADz
