Atole (Mexican Spanish, from Nahuatl atolli) is a traditional cornstarch-based Mexican and Central American (where it is known as atol) hot drink. Mexican Spanish ( español mexicano in Spanish is the Spanish language as it is spoken in Mexico. Nahuatl ( is a group of related languages and dialects of the Aztecan or Nahuan branch of the Uto-Aztecan language family Cornstarch, or cornflour, is the Starch of the Maize grain commonly known as Corn. The United Mexican States ( or commonly Mexico (ˈmɛksɪkoʊ () is a federal constitutional Republic in North America. Chocolate atole is known as champurrado. Chocolate ( pronounced or /-ˈələt/ comprises a number of raw and processed foods that are produced from the seed of the tropical Cacao tree Champurrado is a Chocolate -based Atole, a warm and thick Mexican drink based on Masa harina ( Hominy Flour) It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas). A tamale ( Spanish tamal, from Nahuatl tamalli) is a traditional indigenous American food consisting of steam-cooked corn

The drink typically includes masa (corn meal), water, piloncillo, cinnamon, vanilla and optional chocolate or fruit. Masa is Spanish for Dough, but in Mexico it sometimes refers to Cornmeal dough ( masa de maíz in Spanish Piloncillo is the name given in Mexico to small blocks or bricks of unrefined solid cane Sugar. The mixture is blended and heated before serving. 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. Rice is a Cereal foodstuff which forms an important part of the diet of many people worldwide and as such it is a staple food for many Flour is a powder made of Cereal grains It is the key ingredient of Bread, which is a staple food in many countries and therefore the availability Breakfast cereal health benefits There has been increasing interest in oatmeal in recent years due to its beneficial health effects In northern Mexico there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. The It is usually sold as street food.

Other derivations exist. 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. New Mexico ( is a state located in the southwestern region of the United States of America. Porridge, or porage, is a simple dish made by boiling Oats (normally crushed oats occasionally Oatmeal) or another cereal in Water It is usually served at breakfast like cream of wheat or oatmeal. It is said that elders would drink Atole because it gave them energy and if a mother is nursing it gives them more milk. Salvadoran varieties include atol shuco ("dirty" atol, a reference to its darker color), particularly popular in the Cabañas region. El Salvador ( República de El Salvador,) is a country in Central America. Cabañas is a department of El Salvador in the north central part of the country ^[1]

See also

• Champurrado – a Mexican chocolate-based atole
• Shuco – a Salvadoran atol made of Blue Maize

Notes

---

© 2009 citizendia.org; parts available under the terms of GNU Free Documentation License, from http://en.wikipedia.org
Dapyx Software network: MP3 Explorer | Ebook Manager | Zenithic