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Cutafaro is a traditional dish from the Andean region of Ecuador, primarily made with corn and a variety of meats, often including pork or beef. The dish is characterized by its use of hominy, which is corn that has been treated with an alkali to remove the hull. Cutafaro is typically flavored with spices and served with side dishes such as avocado and salad. It reflects the rich culinary heritage of indigenous Ecuadorian cultures.
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