Atole
Atole
Atole (/ɑːˈtoʊleɪ/; from Nahuatl: ātōlli, pronounced [aːˈtoːlːi]), also known as atol and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin.
Etymology
The word "atole" is derived from the Nahuatl word "ātōlli" which means "watery". It was a common beverage among the ancient Nahuatl people and continues to be popular in contemporary Mexican and Central American cuisine.
Ingredients
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, flour, or oatmeal in place of masa. For flavor, chocolate, fruit, nuts, and other ingredients can be added.
Variations
There are many variations of atole, including flavors like vanilla (Atole de vainilla), chocolate (Champurrado), fruits (Atole de fresa), and others. Some versions contain milk and are known as atole de leche.
Cultural Significance
Atole is often served at breakfast or during special celebrations. It is also a traditional comfort food, often consumed in the cold season, and is considered a staple in many Mexican and Central American households.
Related Terms
External links
- Medical encyclopedia article on Atole
- Wikipedia's article - Atole
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