Ortaza and Cotasa

Manufacturing process

The dish is made by roasting corn, carrots, mushrooms, and other vegetables until dark and charred. The char is scraped off, and broth cooked in the same pan. The vegetables are returned to the pan and layered with cheeses and more mushrooms, and then baked until soft.

History

Ortaza and Cotasa are two extremely similar dishes, to the point that most cannot differentiate between the two without being told which is which. Ortaza is the name of the dish in Laramidia, while Cotasa is the Appalachian version. It is believed that the dish originated in middle North America, and was later brought to both coasts, with regional variations and the different names developing. Those on the west and east coasts respectively claim that their version is superior to the other coast's, and that the opposing dish is inferior. Cotasa is commonly served with nutmeg, cinnamon, and black pepper, while Ortaza is commonly served with basil, oregano, and extra salt.

Item type

Consumable, Food / Drink

Rarity

Common

Base Price

Cheap

Raw materials & Components

Baby corn, carrot, chicken or griffon broth, vegetable stock, mushrooms, peppers, spices, cheese