These snacks are all very tasty, and perfect to eat at any time in our homes or on trips, as well as accompany family or friendly gatherings. My favorites are those made with aíz, especially the "cachapas" and "bollos"; one of the things I like best about them is their subtly sweet taste that comes from the fresh corn itself. The cazabe is present daily in my homemade food, generally as an element that accompanies other meals (soups), although I can consume it perfectly alone or to eat a fruit like cambur; roasted with the ingredients that you name (butter, garlic and parsley) is a snack delight.
Your series was very pleasant, @nancybriti, and this post in particular. Thank you.