[1] For example, it can be mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices, to make a beverage called pinolillo.

Today, pinole is generally made by hand using wood-burning adobe ovens and a stone and pestle, and is still consumed in certain, often rural, parts of Latin America.

[2] Due to the large amount of fiber and the slow digestion of the maize, pinole also has a very high satiety effect, leaving those who consume it feeling full for a longer period of time.

[6] Noted for physical stamina and their ability to run extraordinarily long distances[7] wearing only huarache sandals with soles made of recycled tire treads and their traditional garb of a white cotton loincloth with a woven belt,[8] the Rarámuri consume bajíachi (corn beer) and pinole before races.

[11] With a small band of soldiers and an Indian guide, Don Pedro Fages left Monterey and traveled northward until he reached the area known today as Pinole.