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Atole (Spanish: [
aˈtole] ,
believed to come from
Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), also
known as atolli, atol and atol de elote, is a traditional...
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Champurrado is a chocolate-based
atole, a warm and
thick Mexican beverage. It is
prepared with
either a masa (lime-treated corn dough), masa
harina (a...
- to make a thick, gruel-like
beverage called atole. When made with
chocolate and sugar, it
becomes atole de chocolate.
Adding anise and
piloncillo to...
-
serves as the main
ingredient in many
local recipes (e.g.
maize tortillas,
atole, pozole, menudo, tamal).
While also
eaten fresh, most
maize is dried, nixtamalized...
- food
sources for many
Mesoamerican peoples, such as the Maya and Aztecs.
Atole is a
preparation of
ground maize often flavored with
chili and salt (for...
-
frequently bought with a hot
drink known as
atole,
which comes in a
variety of flavors. The
order of a
guajolota and
atole are also
known in
Mexico City as a "guajolocombo...
-
muerto Pan
dulce Rosca de
reyes Sandwich roll
Beverages Agua de
Jamaica Atole Beer Café de olla
Chamoyada Champurrado Curado Horchata Licuado Margarita...
- in ordure.
Ātōle ([aːˈtoːlːi]),
maize gruel,
accounted for a
considerable amount of the
daily calorie intake. The
basic recipe for
ātōle was
eight parts...
- make a thick, gruel-like
beverage called atole. When they make it with
chocolate and sugar, it
becomes atole de chocolate.
Adding anise and piloncillo...
- tacos, and the
broad repertoire of
Mexican street foods.
Beverages such as
atole, champurrado, milk
chocolate and
aguas frescas were born;
desserts such...
