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]

Panocha
Small serving of panocha from Chimayó, New Mexico
TypePudding
Place of originUnited States
Region or stateNew Mexico southern Colorado
Main ingredientsGround sprouted wheat flour, piloncillo

In southern Arizona, Sonora, and Sinaloa, is the word for piloncillo. In some regions of Spain (e.g. Aragón), una panocha de maiz is an ear of corn.

In the Philippines, panocha (also spelled panutsa or panotsa) is the Spanish term for sangkaka, a traditional native jaggery made in halved coconut shells. The term is also used to refer to a type of peanut brittle in the Philippines (more properly panocha mani).[3][4]

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.

References
  1. Cobos, Rubén (1983). 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.
  3. Polistico, Edgie (2017). Philippine Food, Cooking, & Dining Dictionary. Anvil Publishing, Inc. ISBN 9786214200870.
  4. "Panotsa, Panutsa, Panocha?". Tagalog Lang. 23 February 2021. Retrieved 17 January 2022.
Good Friday, Santuario de Chimayó, 2008
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