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Rancho Gordo Pinole is made from ground heirloom blue corn in Mexico. Unlike most corn products, it's not made from nixtamal, the process of removing the skins with cal. With Pinole, the corn is lightly toasted and then ground to a fine powder and mixed with a little piloncillo (raw sugar) and canela (true cinnamon). Make a refreshing drink out of by adding water and milk or use it as a licking powder, like a pre-Colombian Pixie Stick. Add a little to the palm of your hand and go at it! Not very elegant but it's hard to stop once you've started.
Serving Suggestion: Cooks like to dip a chicken or turkey cutlet onto a plate of pinole mixed with salt and fresh ground pepper before pan frying. It sounds weird, but you may find it addictive. In fact you can use it as a flour substitute. Don't miss incredible pancakes made with pinole. You'll need to experiment to see what works for you but we suggest subbing a quarter cup of flour with Pinole for each cup of flour you use.