''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and

masa ''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, '' gorditas'', ''tamales'', '' pupusas'', and many other Latin American dishes. It is dried and powdered into ...

-based beverage of Mexican origin.

Chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

''atole'' is known as ''

champurrado Champurrado is a chocolate-based ''atole'', a warm and thick Mexican beverage. It is prepared with either '' masa de maíz'' (lime-treated corn dough),'' masa harina'' (a dried version of this dough), or corn flour (simply very finely ground d ...

'' or ''atole''. It typically accompanies tamales, and is very popular during

Day of the Dead The Day of the Dead ( es, Día de Muertos or ''Día de los Muertos'') is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. It is widely obser ...

(observed November 2) and ''

Las Posadas ''Las Posadas'' is a ''novenario'' (an extended devotional prayer). It is celebrated chiefly in Latin America, Mexico, Guatemala, Honduras, and by Latin Americans in the United States. It is typically celebrated each year between December 16 and ...

'' (Christmas holiday season).

In Mexico

In Mexico, the drink typically includes'' masa ''(corn hominy flour), water, ''

piloncillo Panela () or rapadura (Portuguese pronunciation: ) is an unrefined whole cane sugar, typical of Central and Latin America. It is a solid form of sucrose derived from the boiling and evaporation of sugarcane juice. Panela is known by other na ...

'' (unrefined cane sugar), cinnamon, vanilla, and optional chocolate or fruit. The mixture is blended and heated before serving. ''Atole'' is made by toasting ''masa'' on a ''

comal COMAL (''Common Algorithmic Language'') is a computer programming language developed in Denmark by Børge R. Christensen and Benedict Løfstedt and originally released in 1975. COMAL was one of the few structured programming languages that was a ...

'' (griddle), 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 Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

, or oatmeal in place of masa. In northern Mexico, a variation is also made using ''

pinole Pinole, also called pinol or pinolillo, is roasted ground maize, which is then mixed with a combination of cocoa, agave, cinnamon, chia seeds, vanilla, or other spices. The resulting powder is then used as a nutrient-dense ingredient to make d ...

'' (sweetened toasted corn meal). Although ''atole'' is one of the traditional drinks of the Mexican holidays

and

, it is very common during breakfast and dinnertime at any time of year. It is usually sold as

street food Street food is ready-to-eat food or drinks sold by a hawker, or vendor, in a street or at other public places, such as markets or fairs. It is often sold from a portable food booth, food cart, or food truck and is meant for immediate consumpt ...

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 ) , population_demonym = New Mexican ( es, Neomexicano, Neomejicano, Nuevo Mexicano) , seat = Santa Fe , LargestCity = Albuquerque , LargestMetro = Tiguex , OfficialLang = None , Languages = English, Spanish ( New Mexican), Navajo, Ke ...

, 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.Mushulá & Atole de Maiz
25 YEARS AGO ON AMBERGRIS CAYE BY ANGEL NUÑEZ Retrieved 2009-11-23.

In Central America

In Guatemala, Honduras, El Salvador, and Nicaragua, ''atol de elote'' (maize ''atol'') is a popular beverage. Pineapple ''atol'' (''atol de piña'') is also consumed in El Salvador. Salvadoran varieties include ''atol shuco'' ("dirty" ''atol'', a reference to its darker color), particularly popular in the Cabañas region.Fiestas Cabañas
, ''Guanaquín'' (in Spanish; includes recipe). Retrieved 2008-03-30. A emblematic variation exists in

Nicaragua Nicaragua (; ), officially the Republic of Nicaragua (), is the largest country in Central America, bordered by Honduras to the north, the Caribbean to the east, Costa Rica to the south, and the Pacific Ocean to the west. Managua is the countr ...

, called ''

pinolillo Pinolillo is a sweet cornmeal and cacao-based traditional drink in Nicaragua, also consumed in Costa Rica. It is made of ground toasted corn and a small amount of cacao. It can be mixed with water or soy milk, and served sweetened or unsweetened ...

''. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base (instead of ''masa'').

References

{{corn Cuisine of the Southwestern United States Day of the Dead food Guatemalan cuisine Hot drinks Maize-based drinks Mesoamerican cuisine Mexican drinks New Mexican cuisine Non-alcoholic drinks Porridges Salvadoran cuisine

In Mexico

In Central America

See also

References