) 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 |
| |
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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 southern Arizona, Sonora, and Sinaloa, is the word for piloncillo.
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. pp. 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
- "Recipe for Panocha". Postres (Desserts). Cocinas de New Mexico. Archived from the original on 2000-03-05.
- "Panocha Sonorense".