Its origin is estimated to date back hundreds of years, with the practice of improving corn processing, better known as nixtamalization, which makes it possible to turn corn into dough through its cooking.
A delicious dough
The dough is used for tamales, tortillas, and the making of atole.
The original ingredients for its preparation are corn, water, honey, and chilies.
The first reference to this drink was during the colonial period when the colonizers had the opportunity to taste the thick drink of the Aztecs, claiming that its unique flavor and form were very energetic.
However, the palates of the Spaniards did not get used to the original ingredients; they modified the recipe by adding milk to "improve" its flavor.
A rich drink
Although its modification in its preparation persists today, the drink has lost popularity against processed sugar beverages, typical of the globalization invasion that affects native consumption.
Atole is often stigmatized as a drink for the poor or rural areas.
Other drinks like chocolate remain the most popular; however, atole has its staunch defenders who often serve it in many popular food stalls, accompanied by delicious enchiladas, tamales, or tortillas.
In Guatemala, its consumption is very common in different areas of the country, in aromatic and flavored versions: Rice with chocolate, Rice pudding, Atol blanco, Corn atole (traditional), Plantain atole, Atol Shuco, Atolillo, Ixpasá atole, Mosh, Guava atole, Bean atole, and Three-cooking atole.
Whether they want to stigmatize them or intervene in their preparation, atole will be the queen drink among their diners.
As the saying goes... "it's better to have atole with laughter than chocolate with tears".
