|Place of origin||United States|
|Region or state||New Mexico southern Colorado|
|Main ingredients||Ground sprouted wheat flour, piloncillo|
|Cookbook: Panocha Media: Panocha|
Panocha, in New Mexico and southern Colorado, is a pudding made from ground sprouted wheat and piloncillo. It is traditionally eaten during Lent. The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well.
In some regions of Spain (e.g. Aragón), una panocha de maiz is an ear of corn.
- 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.
- 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.