The bestselling 2010 book “Born to Run” featured the Tarahumara people of Mexico, who have a tradition of running long distances — up to 200 miles at a time. One thing that makes their journeys possible is the nutrition provided by pinole, a preparation of ground corn, piloncillo (a type of sugar), and spices. After the book came out, long-distance runners adopted the food, and it also became a bit of a foodie trend. The word “pinole” comes from the Nahuatl “pinolli,” which means “ground maize flour.” Pinole is often mixed with milk to form a porridge, but it can be served in a variety of ways.