Atole


Atole, also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during Day of the Dead and Las Posadas.

In Mexico

In Mexico, the drink typically includes masa , water, piloncillo, cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal, then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. Atole can also be prepared with rice, wheat, or oatmeal in place of masa. In northern Mexico, a variation is also made using pinole. Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
, State of Mexico
In many parts of Mexico and in the United States in communities with Mexican cultural roots, atole is a traditional comfort food. It is often eaten as a breakfast or an after dinner snack on cold days. In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. Elders are said to have drunk atole because it gave them energy and if a mother is nursing it gives her more milk.

In Central America

In Guatemala, Honduras, and El Salvador atol de elote is a popular beverage. Pineapple atol is also consumed in El Salvador.
Salvadoran varieties include atol shuco, particularly popular in the Cabañas region. The Nicaraguan homologue is pinolillo. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base.