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.
Maize was, and remains, a staple food for the ‘mazamorreros’ of Antioquia, who worked in the mines using simple yet effective tools such as the hoe, the pickaxe and the mining basket, all essential for mining work. These workers, mostly indigenous people and slaves, were responsible for preparing this delicious dish, which remains a hallmark of Antioquian cuisine.
