Talk:Bizcochito

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Best

The best ones to "buy" are at T.L.C. bakery on Osuna in ABQ. 69.92.37.138 27 02:20, 27 February 2006 (UTC)

Spelling > Bizcochito or Biscochito?

Bizcochito on Yahoo! = 19,900
Bizcochito on Google = 54,900

Biscochito on Yahoo! = 1,070
Biscochito on Google = 9,550

4.240.201.15 16:18, 19 March 2006 (UTC)[reply]

Bizcocho/Biscocho

Some notably primarily mexican individuals of the state insist that there is no such thing as the "Biscochito" and that it should properly be called a "Biscocho" (note: someone's leg is being pulled, in Spanish, biscocho is 'vagina'). I have no citable reference in this, but have been told before. (with the vast amount of recipes giving the name as "Biscochito", this individual was probably personally motivated, or of a minority opinion.) --Puellanivis (talk) 05:02, 25 November 2007 (UTC)[reply]

My book "The Good Life, New Mexico Traditions and Food" by Fabiola Cabeza de Baca Gilbert includes a recipe for "Bizcochos", which are simply Bollitos (rolls) broken in half and toasted, used as a side for soups or as a breakfast toast. So, this presumption of those natives is unlikely. --Puellanivis (talk) 10:44, 8 January 2009 (UTC)[reply]

Origin

Maybe the origin is mexican,(Tacuarines/Corico/Biscocho)some names in the state mexican of Sinaloa.the cookies makes with:corn flour,wheat flour, milk,butter or margarine,lard,eggs.Vanilla,cinnamon,anise optional. —Preceding unsigned comment added by 201.166.113.146 (talk) 21:48, 13 July 2008 (UTC)[reply]

I think they came to Mexico from Spain. It's a pretty straightforward cookie. As to the Z/S question, it's pretty clear that they're old enough that there's no real difference between those spellings. I also don't think that there's any difference between "New Mexico biscochito" and Texas and Mexican biscocho. They're all small shortbread cookies. —Preceding unsigned comment added by 173.79.120.53 (talk) 10:37, 24 January 2010 (UTC)[reply]

The Spanish colonists could bake breads without the help of the indigenous people of the southwest. In fact, it was the Spanish that introduced wheat to the Americas, and therefore, to the natives of the southwest. There was no need of immigrant groups to influence the recipe of this cookie. In northern New Mexico and southern Colorado the biscochito is not made with milk. The liquid used to make the dough is alcohol - usually whisky - non-alcohol versions of the recipe use fruit juice or water to make the dough. Never milk. On the other hand, in New Mexico and Colorado a biscocho is a small savory yeast bread, like a dinner roll, formed into a disc with the hand and then folded in half to make moon-shaped rolls. When eating a biscocho, the bread is opened at that seam and butter is spread there. Biscochos are also used to make "migas" (new mexico-style bread pudding). The biscocho is opened at the seam and put in the oven again to dry out and brown for the dessert. The biscocho and the biscochito are two very different baked items. — Preceding unsigned comment added by 107.2.150.119 (talk) 21:34, 13 December 2011 (UTC)[reply]

Body text

The bulk of this article is a direct copy-paste from http://www.innofthegovernors.com/famous-biscochito-recipe/ - fyi. — Preceding unsigned comment added by 2601:7:C80:50B:2589:8FB4:3BFA:53B7 (talk) 03:26, 3 December 2013 (UTC)[reply]

Looking through the article history, the text in question has been in the article for over seven years, and was added piecemeal by multiple users (see for example [1]). This being the case, I think it is much more likely the text on the linked website was copied from Wikipedia rather than vice versa. Camerafiend (talk) 05:12, 3 December 2013 (UTC)[reply]