In Antioquia, the ‘mazamorreros’ were iconic figures whose work was closely linked to the region’s mining tradition. These workers, known for their skill and knowledge of mining, played a vital role in preparing ‘mazamorra’, a traditional maize dish that formed an essential part of their diet, particularly to regain their strength after long and gruelling days’ work on the rivers of Antioquia.
Corn was—and remains—a staple food for those who worked in mining using simple yet effective tools such as the hoe, the digging bar, and the panning pan, all essential for mining operations.
