It is estimated that its origin dates back hundreds of years, with the practice of improving corn processing, better known as nixtamalization, which makes it possible to convert corn into masa through cooking.
A Delicious Masa
The masa is used for tamales, tortillas, and the preparation of atole.
The original ingredients for its preparation are corn, water, honey, and chiles.
The first reference to this beverage was during the colonial period, when colonizers had the opportunity to taste the thick drink of the Aztecs, arriving at the conclusion that its unique flavor and form was very energetic.
However, the Spaniards' palate did not get used to the original ingredients, so they modified the recipe by adding milk to ‘improve’ its flavor.
A Rich Drink
Although its modification in preparation remains in use today, the drink has lost popularity compared to processed beverages with sugar, typical of the invasion of globalization that affects native consumption.
Atole is often stigmatized as a drink of the poor or rural areas.
Other beverages, like chocolate, remain the most appealing, but still, atole has its passionate 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 regions of the country, in various aromatic and flavored versions: Rice with chocolate, Rice pudding, White atole, Maize atole (traditional), Plantain atole, Shuco atole, Atoleillo, Ixpasá atole, Mosh, Guava atole, Broad bean atole, and Three-cookings atole.
Whether to stigmatize them or to participate in their preparation, atole will be the main beverage among your guests.
As the saying goes... “better atole with laughter than chocolate with tears.”
