White atol originated in pre-Hispanic times, the Aztecs would only boil the corn dough until it thickened and season it with cocoa, chili peppers, or bee honey to sweeten.
How it was prepared
It has been prepared for many years in Guatemala, although 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 it is made with corn and other necessary ingredients to result in a white color, as its name suggests.
White atol is a drink that you will try in Guatemala if you visit fairs, markets, and of course Guatemalan homes.
It is usually prepared in departments with low temperatures and varies a bit depending on the region of the country, for example in the municipality of San Juan Comalapa, it is sweeter compared to the rest of Guatemala.
Interesting way to serve it
White atol is served in Guatemala in deep clay or glass plates to enjoy it as if it were a soup, it is made with corn dough, water, cobanero chili, cooked beans, salt, and lemon, some like to garnish it with beans and pepitoria.
In Guatemala, they have it any day of the year, for breakfast it is the most common, but it cannot be missing on November 1st when All Saints' Day is celebrated; they eat the fiambre and then the delicious and traditional white atol.
Conqueror Hernan Cortes in one of his letters spoke of white atol as an energizing drink, but the Spaniards did not like white atol much and so they added milk or water to create the well-known champurrado.
