Parched corn refers to the traditional food of Taos Pueblo Indians. It is a snack made by heating dried corn kernels (usually speckled or colored corn) in a skillet, adding a weak salt solution that the hot corn quickly absorbs and then cooling the crisp kernels.

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Chicos ■■■■■■■■
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Horno ■■■■■■
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Green chile ■■■■■
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Calabacitas ■■■■■
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Native white cheese ■■■■■
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Roti ■■■■
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Pappadums ■■■■
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Kala namak ■■■■
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Granturco ■■■■
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