White atol has its origins in the pre-Hispanic era, when the Aztecs would only boil the corn dough until it reached a thick consistency and flavored it with cacao, chiles, or honey to sweeten it.
How it was prepared
It has been prepared for many years in Guatemala, although it is true that you can also find it in other countries such as Honduras.
White atol was born in Guatemala, and its recipe has been passed down from generation to generation.
It is called white atol because its preparation is based on corn and other necessary ingredients, resulting in a white color as its name indicates.
White atol is a drink that if you visit Guatemala, you will try at fairs, markets, and of course in Guatemalan homes.
This beverage is usually prepared in departments with lower temperatures and varies slightly depending on the region of the country; for example, in the municipality of San Juan Comalapa, it differs from the rest of Guatemala because it is sweet.
An interesting way to serve it
In Guatemala, white atol is served in deep clay or glass dishes to enjoy it like a soup. It is made with corn dough, water, cobanero chili, cooked beans, salt, and lime. Some like to garnish it with beans and pepitoria.
It can be enjoyed any day of the year in Guatemala, most commonly for breakfast, but especially on November 1st, when All Saints' Day is celebrated; people eat fiambre and then this rich and traditional white atol.
The conquistador Hernán Cortés, in one of his letters, spoke of white atol as an energetic beverage, but the Spaniards did not particularly like it, so they added milk or water to create what is now known as champurrado.
