 | |
| Alternative names | Atol |
|---|---|
| Type | Beverage orPorridge |
| Place of origin | Mexico |
| Region or state | Mesoamerica |
| Serving temperature | Hot |
| Main ingredients | Masa, water,piloncillo,cinnamon,vanilla |
| Variations | Champurrado |
Atole (Spanish:[aˈtole]ⓘ, believed to come fromNahuatlātōlli[aːˈtoːlːi] or from Mayan),[1] also known asatolli,atol andatol de elote, is a traditional hotmasa-based beverage ofMexican origin. Atole can have different flavors added, such as vanilla, cinnamon, and guava.[2]Chocolateatole is known aschampurrado or simplyatole. It typically accompaniestamales and is very popular duringDay of the Dead (observed November 2) andLas Posadas (Christmas holiday season).
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.[3]
In Mexico, the drink typically includesmasa (cornhominy 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 toastingmasa on acomal (griddle), then adding water that was boiled with cinnamon sticks.[2]
In Guatemala, Honduras, El Salvador, and Nicaragua,atol de elote (maizeatol), or simplyatole, is a popular beverage. Pineappleatol (atol de piña) is also consumed in El Salvador. Guatemalan varieties includeatol shuco ("dirty"atol, a reference to its darker color), particularly popular in the city.[4]
InGuatemala, the National Institute of Child Health and Human Development provided funding to INCAP to carry out a community randomized trial to test the hypothesis that improved protein intakes lead to better child development test scores.[5] They were given a high-protein atole-like beverage made from INCAPARINA (a vegetable protein mixture developed by INCAP which mainly contains corn), dry skim milk, sugar, and a flavoring agent.[6]
InNew Mexico,blue cornatole is finely ground cornmeal toasted for cooking, consumed as a grainyporridge-style drink served warm, usually sweetened with sugar or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. Elders are said to have drunkatole because it gave them energy. A mother who is nursing will drinkatole to give her more milk.[7]
The Puebloan peoples of New Mexico sometimes callatolechaquehue orchaquewa.[8]
TheAncestral Puebloans began to cultivate corn around 2000 BCE, and used advanced irrigation ditches as early as 205 CE. Later, during the time ofSpanish colonialization, blue corn was irrigated by Moorish-influencedacequia systems. The Hopi plant blue corn seeds in bundles of several seeds to one hole, sometimes quite deep to reach ground water.[9]
Atole porridge is called mush by theDiné, and includes the addition of juniper ash. It is calledwataca by theHopi. Atole flour is used to create Hopipiki bread.[8][2]
The beverage is referenced in theSpanishidiomdar atole con el dedo ("to giveatole with the thumb"), which means to placate with deception. It may originate from the idea ofwet nurses usingatole on their thumbs to placate infants; alternatively, it may refer to the practice of distributing tamales andatole during periods of drought inpre-Columbian Mexico.[10]
