Millo, also spelled M'illo or Mirru, refers to a type of finely ground cornmeal (specifically from maize, often white maize) used in Cusco, Peru, and the surrounding Andean region. It is a staple ingredient in various traditional dishes and beverages.
The preparation of millo often involves a process of soaking, drying, and grinding the corn kernels. The resulting flour has a characteristically fine texture.
Millo is used in a variety of ways in Cusquenian cuisine. Some common applications include:
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Soups and Stews: Millo is used as a thickener and flavor enhancer in traditional Andean soups and stews.
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Beverages: It is a key ingredient in making api, a warm, spiced corn beverage, and chicha de jora, a fermented corn beer.
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Breads and Cakes: Millo can be incorporated into the dough for breads and cakes, adding a unique flavor and texture.
The use of millo is deeply rooted in the culinary traditions of the Cusco region, reflecting the importance of maize in the Andean diet and culture.