guides you to the best local dishes & drinks in
125+ cities. See map now
Now on Amazon.com!
Download our Oaxaca Food & Travel Guide to your Kindle, smartphone, or tablet and get the inside scoop on 40 delicious typical foods and drinks in Oaxaca, plus bonus recipes from a popular Oaxacan chef. $3.99
EYW wants your food photos!
EYW wants your food stories!
A trip to ‘The Pink City’ includes two really important things — exploring the stunning forts and palaces, and savoring the delicious authentic Rajasthani delicacies. Jaipur is famous... Read more
What: Calling atole, a hot beverage with roots in Aztec tradition, “liquid corn gruel” simply doesn’t do justice to its deliciousness. We could happily start our every day with a cup of atole and a moist tamal, as many Mexicans around the world do, and have for centuries, back when atole was meant to fuel laborers through the morning workload. It can be thick and porridge-like or light and watery, depending on the atole maker. Traditionally, it’s made from masa (freshly ground corn dough, or its flour (harina), treated with lime) that is cooked and then boiled with water, sugar, cinnamon, and vanilla; it is especially popular for el Día de los Muertos and around Christmas. But you’ll see it year-round, too, and in many fruit and other flavors—rice, nut, eggnog, chocolate (see: champurrado). Try as many as you can! It’s usually not that sweet, but comforting, filling, and deeply warming—probably why it’s mostly drunk in the morning and evening.
Where: Restaurants specializing in tamales will usually offer various atoles as well, but you’ll most often see this sold on the street in the morning (look for the vendors ladling out of big steel containers). Ours is from Tamales Emporio (Alvaro Obregón 154, map) in Mexico City’s Roma neighborhood, where atole varieties (22p) include guayaba (like a thick, sweet, pink fruit-corn shake served hot) and de rompope (a hot, creamy, smooth concoction with eggnog flavoring). In Oaxaca, we tried a much cheaper, equally delicious atole de arroz (6p) from the torta de tamal morning street cart (corner 5 de Mayo and Morelos); it tasted like drinkable rice pudding, minus the super sweetness.
©2017 Eat Your World, LLC - All Rights Reserved