The "cocas"

Years ago, especially on Saturdays, our women used to take the "'coca" dough to the oven to cook it. Some others baked it at home. But in both cases, in winter, the "cocas" were only sweet or salty. That is, the dough was sprinkled with sugar or salt, adding a dash of oil. At most, during Lent, the "pinxas" sprinkled with paprika were placed on top.

When summer came, depending on the produce from the countryside, the variety of cocas increased, with tomatoes, with pears, with apricots, with red peppers, with cherries, etc.

It is instructive to take a walk, on work days, through bakeries and bakeries, at about five in the afternoon: There are hundreds of "cocas" that are sold every day. And, thanks to the conservation and canning systems, at any time of the year you can eat the different varieties that were once exclusive to the trutos of each season.

The "cocas" were more or less the same size: Family size.
At home, They cut them into pieces.

I think the first person who came up with the idea of ??selling them was "Es Coquero" (my good friend Ignacio Fernández Pelegrí): Individual, round portions, with half an apricot in the center and sprinkled with sugar. In the afternoons he and his brother, on a bike and in a large basket, sold them on the streets or took them to their clients.

Lately, in bakeries and bakeries, they returned to the family size. The commercial idea has been to sell them in portions.