Or if they were settled for the night they could mix the pinole with water to make a gruel, again no cooking required. They also took toasted and ground beans or so I understand, though I’ve not experimented with those.
It’s a bit powdery and hard to swallow but it tastes delicious.
The muleteers could carry along a bag of the stuff and just nibble on it when they wanted. The toasting makes it easier to grind and makes it smell and taste quite delicious. It’s maize that has been toasted and then ground on the grindstone (metate). And what did they eat? Well in Mexico they ate pinole, the mystery substance of the photo the other day. In short there were lots of precursors to the long distance truck driver. There were mules over all of Latin America. There were camel caravans across the Sahara and along the Silk Roads. Transport workers weren’t just a Mexican specialty. Even if only half the mules were in the transport business, even if each muleteer tended to several mules, there were hundreds of muleteers in just this one town.Īnd they spent most of their life on the road. And the food for the town included food for the mules. And some carried in the food for the town which doesn’t grow any being in a crack in the mountains. Some carried the semi-refined ore the hundreds of miles to the coasts. Some were blindfolded to drag the heavy wheels that crushed the ore. That at least was the estimate of Henry George Ward in his book Mexico in 1827.ġ4,000 mules is a lot of mules. Yet 14,000 mules worked the silver mines in the eighteenth century in Guanajuato where I now live. Muleteers were not people I’d thought about much until a few years ago. By Rachel Laudan DecemBread, Drink, Food History, Mexican Food 5 Comments
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