In Nicaragua, a type of tortillas called "güirilas" are also consumed. They are made from young white corn. "Güirilas" are thick, sweet and filling. They are eaten alone, with crumbled cheese, or accompanying a dish. In Argentina, Bolivia and southern Chile, the size of the tortillas is smaller. They are generally saltier, made from wheat or corn flour, and roasted in the ashes of a traditional adobe oven. This kind of tortilla is called "sopaipilla" (not to be confused with a puffy frybread of the same name common in the United States). In Chile and Argentina, it may also be sweetened after being cooked by boiling in sugar water.