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“Blue Corn is an absolute staple to Pueblo Peoples diets and something that I grew up eating since I was a small child,” says Cocotzin Ruiz. Her blue corn waffles get their fluffy-crunchy texture from a combination of blue cornmeal and whole wheat flour. “They are quite light, and I enjoy eating them without any syrup as the sweetener is already in the batter,” she adds. Look for blue cornmeal, which tastes a little nuttier than yellow cornmeal, in the bulk bins at health food stores or Whole Foods Market. Bob’s Red Mill and Arrowhead Mills both sell it packaged. If you can’t find blue corn, these waffles will still taste great made with yellow cornmeal.
The FOK team loved them with frozen blueberries, but you can also substitute the same measure of fresh or dried blueberries.
Felicia Cocotzin Ruiz (Tewa/Xicana) is a holistic chef, Indigenous foods activist, and community educator sharing her insight on topics ranging from plant-centered eating to Native American foods for health and healing. She sees indigenous foods as models of nutrition, and has cultivated a modern cooking style influenced by her heritage. She has been featured in various publications including Spirituality & Health and the National Museum of the American Indian magazines, as well as the James Beard Award-winning cookbook, The Sioux Chef’s Indigenous Kitchen. Visit kitchencurandera.com to learn more.see more from this author