This little joint is right on the parking lot next to the Santuario. It’s the only place I’ve seen panochas, period. And, the only place I’ve seen capirotada, period, either. This is how far some of this traditional food seems to have slipped away.
Panocha flour is sprouted wheat, dried and ground. The sprouting increases the sweetness of the grain. I bought a pound of the flour itself, so it will be interesting to compare it with malted barley flour etc.
Anyway, here is the dense, spiced ‘pudding’ made from the panocha flour.
I wasn’t really a big fan, but a friend thought it was delicious. We all seemed to really like the capirotada though, a bread pudding with raisins and cheddar cheese.
It was kind of hard to photograph beneath the cloud of forgivable redi-whip, but it was darned tasty.
