Talk:Cuajada

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Central America

Does anyone know how the Central American concept of cuajada differs from the Spanish, if at all? My in-laws are from El Salvador, and I came across this article while trying to figure out how and whether to send my brother-in-law some cuajada his mom asked us to try to get to him here in the States (despite the fact that we live over 1,000 miles away and would have to ship it). It made me curious as to just what cuajada is, as I have yet to try it; in my defense, my mother-in-law's description didn't make it sound nearly as good as this article does. Lawikitejana 13:18, 27 July 2007 (UTC)[reply]

Section in Curd article

Cuajada in English is curd, I would include this as section in Curd 84.127.198.202 (talk) 17:20, 10 September 2010 (UTC)[reply]

Cuajada is, indeed, the Spanish word for curd. It doesn't need a separated article.--Phirosiberia (talk) 22:58, 27 September 2011 (UTC)[reply]

The dish that I see served throughout El Salvador — which presently isn't so much as mentioned in the article text — does not look like any curd I've seen, though I'll acknowledge that I'm not familiar with all world cuisines nor even all the cuisines of Spain (which is what this article largely discusses). Moreover, the same is true of cuajada from other parts of Central America that I have seen for sale in Latino- and Hispanic-focused markets here in the States. I've seen American (U.S.) curd products, such as cottage cheese, and even items like "lemon curd" from England, whose only relation seems to be the word "curd." If I see confirmation from experts on Central American and/or Salvadoran cuisine say that it is just a variety of curd, then I would be inclined to your view on merging this entry into the larger article. Until I do see such confirmation, however, I will leave the article here and seek to add details on the Central American dish, just as I plan to do in the quesadilla entry, since it does not have any section discussing the very different Salvadoran baked goods represented as quesadilla, which have absolutely no tortilla component. It's been my experience that while some cultural products appear to locals to be different while displaying to experts a distinct similarity, much of the food within regions of Central and South America is distinctive but does not seem so due to carrying the same name as a food from one of the regions that has better held the attention of food writers (Mexico, Spain, etc.).Lawikitejana (talk) 22:06, 20 May 2013 (UTC)[reply]

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