Mazamorra or masamorra is the name for numerous traditional dishes from the Iberian Peninsula and Hispanic America.
Mazamorra
Mazamorra as served in Antioquia
Peruvian purple mazamorra
Pumpkin mazamorra
Panela or rapadura is an unrefined whole cane sugar, typical of Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other names in Latin America, such as chancaca in Chile, Bolivia, and Peru, piloncillo in Mexico. Just like brown sugar, two varieties of piloncillo are available; one is lighter (blanco) and one darker (oscuro). Unrefined, it is commonly used in Mexico, where it has been around for at least 500 years. Made from crushed sugar cane, the juice is collected, boiled, and poured into molds, where it hardens into blocks. It is similar to jaggery, which is used in South Asia. Both are considered non-centrifugal cane sugars.
Panela
Brazilian rapadura in tablet
Mexican café de olla served with a lump of piloncillo
Claimed to be the world's largest rapadura, on display on a farm southeast of Fortaleza, Ceara