Panocha
|
Small serving of panocha from Chimayó, New Mexico | |
| Type | Pudding |
|---|---|
| Place of origin | United States |
| Region or state | New Mexico southern Colorado |
| Main ingredients | Ground sprouted wheat flour, piloncillo |
 Cookbook: Panocha  Media: Panocha | |
Panocha, in New Mexico and southern Colorado, is a pudding made from ground sprouted wheat and piloncillo. It is traditionally eaten during Lent.[1] The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.[2]
In other regions, "panocha" can mean penuche or panuche.In Spanish slang, it is a taboo word for the vulva, a fact that has led to many deliberate and accidental puns. It can also mean a coward.
In some regions of Spain (e.g. Aragón), una panocha de maiz is an ear of corn.
References
- ↑ Cobos, Rubén. A Dictionary of New Mexico and Southern Colorado Spanish. Santa Fe NM: Museum of New Mexico Press. p. 126. ISBN 0-89013-142-2.
- ↑ Curtis, Susan (1998). The Santa Fe School of Cooking Cookbook: spirited Southwestern. Gibbs Smith. p. 99. ISBN 0-87905-619-3. Retrieved 2008-03-29. Includes directions for making panocha flour.
Good Friday, Santuario de Chimayó, 2008
External links
This article is issued from Wikipedia - version of the 9/24/2016. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.