Panocha

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, 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".

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[1] 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.

[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.