Atole
mesoamerican hot corn beverage
Atole (Spanish: [aˈtole] , believed to come from Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or simply atole. It typically accompanies tamales and is especially consumed during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season).
Mayan origin
Many Classic Maya painted vessels feature a genre of inscriptions known as the "dedicatory formula" or the "primary standard sequence" (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole.
Regional variations
Mexico
In Mexico, the drink typically includes masa (corn hominy flour), water, piloncillo (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 (griddle), then adding water that was boiled with cinnamon sticks.
Central America
In Guatemala, Honduras, El Salvador, and Nicaragua, atol de elote (maize atol), or simply atole, is a common beverage. Pineapple atol (atol de piña) is also consumed in El Salvador.
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This entry incorporates text from “Atole” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.