As the days get colder, it’s the perfect time to grab a hot cup of atole, a Central American corn beverage that’s traditional at Mexican Day of the Dead celebrations, says Pat Hammond. “Tamales and atole is my favorite breakfast for early, cold mornings in the highland coffee growing areas of Mexico,” says Sam Fujisaka. Buy Mexican atole, made from masa harina, from tamale stands and taco trucks—the texture varies from thick and reminiscent of porridge, to thin and milky. It’s much less sweet than either hot chocolate or arroz con leche. Pat Hammond finds that it has a pleasantly slick texture.
Chocolate atole is called champurrado, and fruit atoles are often available, particularly pineapple. Melanie Wong has even had a pineapple atole with no corn present at all, just crushed pineapple, brown sugar, and peppercorns for spicy flavor.
Board link: Atole season