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Cocol is one of the oldest types of bread known in Mexico. It was created when the Spanish invaded the Mesoamerican cultures.[1] The Spanish taught Mesoamericans how to bake a bread, and then they made their own with the ingredients that were common at that time. This new bread was called cocol, from the word cocolli in Nahuatl. It is also known as torito in some parts of the country. Cocol is made out of wheat flour, milk and some eggs. Before it is baked, the mass is given the figure of a rhombus. It is usually eaten with jam.

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Cocol

Alternative names	Torito, Cocolli
Type	Bread
Place of origin	Mexico
Main ingredients	Wheat flour, milk, eggs

Notes

References

• Castelló Yturbide, Teresa; María Josefa del Río de Redo. Delicias de antaño : historia y recetas de los conventos mexicanos.

На других языках

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- [en] Cocol

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[es] Cocol

El cocol (del náhuatl cocolli) es un pan dulce típico de la gastronomía mexicana. Tiene forma romboidal,[1] textura seca y un tanto esponjosa y un sabor fuerte a anís y piloncillo.[2] A veces, puede estar cubierto con semillas de ajonjolí. Es común comerlo con mermelada en los desayunos y meriendas, para acompañar al atole, al café de olla o a un vaso de leche.[3]

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