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Holy Week Culinary Traditions From New Mexico Part 3

Holy Week Culinary Traditions From New Mexico Part 3

Courtesy of State Archives of Florida, Florida Memory Project

Courtesy of State Archives of Florida, Florida Memory Project

WPA food sources from the Great Depression are full of lots of details on Holy Week in the Southwest. I've been using these sources to do a series on the culinary traditions of Lent. During Holy Week in 1940s New Mexico cooks made rice pudding with raisins, cheese, and panoche (a sweet pudding made from ground sprouted wheat and piloncilloa) sweet bread made with sprouted wheat), and sweet coffee served with hot or cold goats milk for dessert. 

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Holy Week Culinary Traditions From New Mexico Part 2

Holy Week Culinary Traditions From New Mexico Part 2