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cuachala.

Headword: 
cuachala.
Principal English Translation: 

a sauce made from toasted maize
Elena Poniatowska, Hasta no verte, Jesús mío (1969), 35.

Attestations from sources in English: 

This dish is especially common in southern Jalisco. It is said to have pre-Hispanic origins, but it is also a mestizo food. It may have chicken and a type of chile called cuachalo.
Elba Castro, Sabor que somos (2006), 32, 33, 87.

There is also a famous cuachala in the state of Colima.
Patricia González, La gran riqueza de la cocina mexicana (1999), 69,