I'm very curious as to the many types of pan-mexican/central american atoles and their ingredients. I already know about champurrado, canela, and plain atole, as well as the various fruits and tropical fruit atoles and nuez. Can anyone inform me of interesting atoles along with experiences and what region/state/town they come from? I'm very interested in regional differences and obscure types of atole and by expansion mexican foods. For instance, are there any atoles flavored with coffee or made with plantains?