Cocho, known as ñaco in Mendoza and Patagonia due to Chilean influence, is a flour made from toasted, ground grain, usually wheat or corn, typical of the Cuyo region, especially San Juan.
It’s eaten in many ways: dusted over fruit, mixed with cold water as a refreshing drink (ulpo), or with milk as a comforting breakfast.
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Argentine Toasted Wheat or Corn
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Base Ingredient
- Cuisine: Argentine
Ingredients
- 500 g of whole wheat or corn kernels (about 1.1 lb)
Instructions
- Toast the grain, place the wheat or corn in a skillet or griddle over medium heat, without oil.
- Stir constantly, keep stirring the grain nonstop so it toasts evenly and doesn’t burn.
- Cook until golden, keep toasting until the grain turns a deep golden color and gives off a toasted aroma.
- Cool, remove from heat and let cool completely.
- Grind, grind the toasted grain into a fine flour.
- Store, keep the cocho in an airtight container, in a dry place.
- Consume, use it dusted over fruit, mixed with cold water (ulpo), or with milk.
Tips for getting it right
- Stirring nonstop while toasting keeps the grain from burning and turning bitter.
- An even, golden toast is key to achieving cocho’s characteristic aroma.
- Storing it in an airtight container extends its shelf life and keeps it from absorbing moisture.
- A San Juan custom is to dust it over a slice of watermelon with a bit of sugar.
Traditional variations
- In Mendoza and Patagonia it’s known as ñaco, due to the influence of Chilean cuisine.
- It can be mixed with cold water to make ulpo, a traditional criollo refreshment, or with aguardiente for pihuelo.
How to serve
Cocho is served dusted over fruit, mixed with cold water or milk, as breakfast or an afternoon snack.
It’s a traditional food of the Cuyo region, especially popular in San Juan.
Recommended sides
- Watermelon
- Milk
- Cold water
Did you know?
In San Juan it’s called cocho, while in Mendoza and Patagonia it’s known as ñaco, due to Chilean culinary influence.
Mixed with cold water, cocho becomes ulpo, a traditional criollo refreshment of the Cuyo region.
Frequently Asked Questions
They're the same product with different regional names: in San Juan it's called cocho, while in Mendoza and Patagonia it's called ñaco.
It's traditionally made from wheat or corn, ground and toasted into a fine flour.
It's a criollo refreshment made by mixing cocho with cold water, very popular in the Cuyo region.
It's eaten dusted over fruit like watermelon, mixed with cold water or milk, or even added to soups to thicken them.
