Pinole, also called pinol, is roasted ground maize. The resulting powder is then used as a nutrient-dense ingredient to make different foods, such as cereals, baked goods, tortillas, and beverages.
Nutritional content
Depending on the type of pinole and the quality of its ingredients, pinole can be high in key vitamins and nutrients, including protein, amino acids, fiber, and antioxidants.
For many indigenous peoples of Mexico and Central America, it is relied upon as a key source of nutrition and sustenance.
Uses
Tarahumara people
Along with chia, pinole is a staple food of Rarámuri (Tarahumara) people,
an indigenous people of the
Copper Canyon of Mexico. The name
Rarámuri means "footrunners".
Noted for physical stamina and their ability to run extraordinarily long distances
wearing only
huarache sandals with soles made of recycled tire treads and their traditional garb of a white cotton loincloth with a woven belt,
the Rarámuri consume
bajíachi (corn beer) and pinole before races.
In other folklore
The recorded history of Pinole, California, dates back to the early 1700s, when a Spanish commandant, Don Pedro Fages, led an exploration through the Contra Costa shoreline of California.
With a small band of soldiers and an Indian guide, Don Pedro Fages left Monterey and traveled northward until he reached the area known today as Pinole.
According to legend, the soldiers ran out of provisions on their march and found a village of Indians who gave them food.
This food consisted of a form of meal, made from acorns, seeds, and wild grain, which they called “pinole” (derived from the Aztec word
pinolli, meaning ground and toasted grain or seeds.)
Thus, the soldiers named their camp “El Pinole,” and Pinole received its name.
Commercial products
Authentic pinole can occasionally be found in rural markets throughout Mexico and Central America. It is generally made by hand and sold as a powder in burlap pouches. A sugar-heavy, mass-market version can also sometimes be found in Latin American supermarkets under brands such as Don Julio.
See also
Further reading
-
Francisco J. Santamaría, Diccionario de mejicanismos, Mexico City: Editorial Porrúa, 1959, 1978.
External links
