My wife's cousin, Reina, made riguas for breakfast, which I had never tried before. (The rigua in this picture is the long, oval item, part of this complete breakfast that also includes a tamal, cheese and red silk beans.) They're delicious!
Riguas are one of the many foods unique to El Salvador that were retained in the diet from indigenous cooking.
They're made with rough-ground fresh corn cooked in banana leaves.
You can have this pre-Spanish item with nothing on top, or topped with foods brought by the Spanish: sugar, butter, sour cream or curds.