
tashby

Nov 5, 2011, 6:13 PM
Post #1 of 8
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Tachihual - (pan pinto....pan de vieja)
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I facilitate an English conversation practice group and today we started talking about unusual foods that people had tried. The group runs the spectrum as far as age and experience goes. Anyway, one teenage girl from San Juan Cosalá mentioned "Tachihual", a type of bread. She made it clear that it was the grain that made it different. Someone else in class knew of it, and said that it was distinctively ácido (sharp). When I got home I began wondering if maybe it was a type of rye bread, but no. Sr. Google reveals that it's made from harina de trigo fermentado, fermented wheat. I found photos of it on a Zacoalco, Jal website, but it looks like any other small, round loaf. Curious if it tastes like anything we're familiar with from NOB ovens? Thanks!
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