Swap your morning oats for pinole, an Aztec corn and chia seed porridge

0

This is Highly recommenda column devoted to what people in the food industry are obsessed with eating, drinking and buying right now.

You know you’ve come a long way in life when you regularly write about oatmeal for work. Good morning! Glad to be here. And it was a good morning, because I started my day with a strong black coffee and a bowl of The pinole projectpeanut butter and cacao pinole chia oatmeal, which I zapped for two minutes and topped with toasted sliced ​​almonds. Eaten throughout Latin America, pinole is finely ground cornmeal that is usually mixed with spices and/or chia seeds to make a hearty breakfast porridge. The Pinole Project recipe is corn + oatmeal + chia + cane sugar + salt + cinnamon and a trace of lime.

Pinole Project Pinole Oatmeal

The corn here is heirloom white Olotillo corn from Oaxaca, which gives the porridge the smell of a freshly squeezed corn tortilla – deep and cheesy, made even more fragrant by that sprinkle of cinnamon. (Olotillo is a type of white corn that’s thousands of years old, which, for corn, is young.) You can microwave your pinole oatmeal, heat it on the stovetop, or turn it into oats while baking. night, letting the chia seeds develop a little. . It’s barely, barely sweet and I was so relieved that it contained sugar and not my nemesis, Stevia sweeter than you. the PB & Cocoa Flavor has cocoa powder and peanut flour, and it’s just as subtle.

Maya Jacquez, who founded The Pinole Project in Woodbury, NY, alongside her family says the company is a tribute to his abuela, Adela Jacquez, and his pinole recipe. Pinole, as Adela reminded her grandchildren, was the fuel of Aztec warriors and the Tarahumara, an indigenous people of Mexico known to be long-distance runners, which means it will help you get through the morning even if you don’t run fifty miles.

The Oatmeal Bag claims it’s high in omega-3s, full of fiber and plant-based protein, vegan and gluten-free, and all sorts of other nutritional goodness. But the nutty, savory corn flavor here is the selling point for me. It reminds me that some of the most delicious ingredients are those that have been here the longest. It’s just the packaging that has changed.

Share.

Comments are closed.