page_title: Atole
section_title: In Mexico
hierarchical_section_title: Atole / In Mexico
caption_attribution_description: Español: Feria del Atole Coacalco
context_page_description: Atole, also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during Day of the Dead and Las Posadas.
context_section_description: In Mexico, the drink typically includes masa (corn hominy 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 toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin, liquid consistency. Atole can also be prepared with rice, wheat, or oatmeal in place of masa.  In northern Mexico,  a variation is also made using pinole (sweetened toasted corn meal).  Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
  In many parts of Mexico and in the United States in communities with Mexican cultural roots, atole is a traditional comfort food.  It is often eaten as a breakfast or an after dinner snack on cold days. In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed  as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk.  It is usually served at breakfast like cream of wheat or oatmeal. Elders are said to have  drunk atole because it gave them energy and if a mother is nursing it gives her more milk.
caption: Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico
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