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It gives the name of pinole to flour obtained by grinding whole kernel corn, especially applied to corn from blue, or chia combined with sugar which is considered a colonial Mexican sweet home meal is obtained either roasted corn or very dry grain from the granaries and at least one year of storage. Its name comes from the Nahuatl word pinolli, meaning cornmeal. It is used in the preparation of porridge and tortillas that are characterized by their blue color, the pinole is considered highly nutritious and is still used by many Mexicans as part of their diet.