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Panocha New Mexico1.jpg
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  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]

In other regions, "panocha" can mean penuche or panuche. In the Philippines, it means a kind of cane sugar produced by a crude milling process, like panela.[3][4] In Spanish slang, it is a taboo word for the vulva, a fact that has led to many deliberate and accidental puns.[5] It can also mean a coward.

In some regions of Spain (e.g. Aragón), una panocha de maiz is an ear of corn..


  1. ^ Cobos, Rubén. A Dictionary of New Mexico and Southern Colorado Spanish. Santa Fe NM: Museum of New Mexico Press. p. 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. ^ "Sugarcane: products". Philippines Department of Agriculture Regional Field Unit No. 5. Retrieved 2008-05-15. 
  4. ^ Lacquian, Eleanor &Sobreviñas, Irene (1977) Filipino Cooking Here & Abroad
  5. ^ "Panocha". UrbanDictionary. UrbanDictionary. Retrieved 18 June 2010. 

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