"Chuco" redirects here. For the genus of cichlid fish, see Chuco (genus).
Atole (Spanish: [aˈtole](listen), is believed to come from Nahuatlātōlli[aːˈtoːlːi]), also known as atolli and atol de elote. However, it is also believed to come from Mayan origin.[1] It is a traditional hot corn- and masa-based beverage of Mexican origin. Atole can have different flavors added such as vanilla, cinnamon, and guava.[2]Chocolateatole is known as champurrado or atole. It typically accompanies tamales and is very popular during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season).
Many Classic Maya painted vessels feature a genre of inscriptions known as the “dedicatory formula” or the “primary standard sequence” (PSS) and the two main ingredients mentioned in the contents section of the PSS were cacao and atole.[3] As other Maya vessels are looked over they find atole made with sweet potatoes.
In Mexico
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 cornatole 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.[4]
In Guatemala, Honduras, El Salvador, and Nicaragua, atol de elote (maize atol) is a popular beverage. Pineapple atol (atol de piña) is also consumed in El Salvador.
Salvadoran varieties include atol shuco ("dirty" atol, a reference to its darker color), particularly popular in the Cabañas region.[5] A emblematic variation exists in Nicaragua, called pinolillo. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base (instead of masa).
Guatemala
In Guatemala, the National Institute of Child Health and Human Development provided funding to INCAP to carry out a community randomized trial to test the hypothesis that improved protein intakes lead to better child development test scores.[6] They were given a high-protein drink called Atole. The Atole was made from INCAPARINA (a vegetable protein mixture developed by INCAP which mainly contains corn), dry skim milk, sugar, and a flavoring agent.[7]
^Davidson, Alan; Jaine, Tom (2014-11-20), Jaine, Tom (ed.), "atole", The Oxford Companion to Food, Oxford University Press, doi:10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0109, ISBN978-0-19-967733-7, retrieved 2023-03-03
^Beliaev, Dmitri; Davletshin, Albert; Tokovinine, Alexandre (2010), Staller, John; Carrasco, Michael (eds.), "Sweet Cacao and Sour Atole: Mixed Drinks on Classic Maya Ceramic Vases", Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica, New York, NY: Springer, pp. 257–272, doi:10.1007/978-1-4419-0471-3_10#citeas, ISBN978-1-4419-0471-3, retrieved 2023-03-03
^Mushulá & Atole de Maiz, 25 YEARS AGO ON AMBERGRIS CAYE BY ANGEL NUÑEZ Retrieved 2009-11-23.
^Fiestas Cabañas March 21, 2008, at the Wayback Machine, Guanaquín (in Spanish; includes recipe). Retrieved 2008-03-30.
^Martorell, Reynaldo (April 1995). "History and Design of the INCAP Longitudinal Study (1969–77) and its Follow-Up (1988–89)". The Journal of Nutrition. 125 (4): 1027S–1041S – via Oxford Academic.
^Martorell, Reynaldo (24 January 2017). "Improved nutrition in the first 1000 days and adult human capital and health: MARTORELL". American Journal of Human Biology. 29 (2): e22952. doi:10.1002/ajhb.22952. PMC5761352. PMID 28117514 – via Wiley Online Library.
May 06, 2023
atole, confused, with, atoll, chuco, redirects, here, genus, cichlid, fish, chuco, genus, this, article, needs, additional, citations, verification, please, help, improve, this, article, adding, citations, reliable, sources, unsourced, material, challenged, re. Not to be confused with Atoll Chuco redirects here For the genus of cichlid fish see Chuco genus This article needs additional citations for verification Please help improve this article by adding citations to reliable sources Unsourced material may be challenged and removed Find sources Atole news newspapers books scholar JSTOR March 2010 Learn how and when to remove this template message Atole Spanish aˈtole listen is believed to come from Nahuatl atōlli aːˈtoːlːi also known as atolli and atol de elote However it is also believed to come from Mayan origin 1 It is a traditional hot corn and masa based beverage of Mexican origin Atole can have different flavors added such as vanilla cinnamon and guava 2 Chocolate atole is known as champurrado or atole It typically accompanies tamales and is very popular during Day of the Dead observed November 2 and Las Posadas Christmas holiday season AtoleAlternative namesAtolTypeBeveragePlace of originMexicoRegion or stateMesoamericaServing temperatureHotMain ingredientsMasa water piloncillo cinnamon vanillaVariationsChampurrado Media Atole Contents 1 Mayan Origin 2 In Mexico 3 In Central America 4 Guatemala 5 See also 6 ReferencesMayan Origin EditMany Classic Maya painted vessels feature a genre of inscriptions known as the dedicatory formula or the primary standard sequence PSS and the two main ingredients mentioned in the contents section of the PSS were cacao and atole 3 As other Maya vessels are looked over they find atole made with sweet potatoes In Mexico EditIn Mexico the drink typically includesmasa 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 Atole served at the Atole Fair in Coacalco de Berriozabal State of Mexico 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 4 In Central America Edit Atol de Elote in Guatemala In Guatemala Honduras El Salvador and Nicaragua atol de elote maize atol is a popular beverage Pineapple atol atol de pina is also consumed in El Salvador Salvadoran varieties include atol shuco dirty atol a reference to its darker color particularly popular in the Cabanas region 5 A emblematic variation exists in Nicaragua called pinolillo In some parts of Honduras fresh corn is ground and the expressed liquid is used as the base instead of masa Guatemala EditIn Guatemala the National Institute of Child Health and Human Development provided funding to INCAP to carry out a community randomized trial to test the hypothesis that improved protein intakes lead to better child development test scores 6 They were given a high protein drink called Atole The Atole was made from INCAPARINA a vegetable protein mixture developed by INCAP which mainly contains corn dry skim milk sugar and a flavoring agent 7 See also Edit Food portalAvena drink Brose Chicha morada Horchata Gruel Pozol List of hot beverages List of maize dishes List of porridgesReferences Edit Wikimedia Commons has media related to Atole Davidson Alan Jaine Tom 2014 11 20 Jaine Tom ed atole The Oxford Companion to Food Oxford University Press doi 10 1093 acref 9780199677337 001 0001 acref 9780199677337 e 0109 ISBN 978 0 19 967733 7 retrieved 2023 03 03 Blaser Janet 2022 01 01 Atole beverage of champions Mexico News Daily Retrieved 2023 03 03 Beliaev Dmitri Davletshin Albert Tokovinine Alexandre 2010 Staller John Carrasco Michael eds Sweet Cacao and Sour Atole Mixed Drinks on Classic Maya Ceramic Vases Pre Columbian Foodways Interdisciplinary Approaches to Food Culture and Markets in Ancient Mesoamerica New York NY Springer pp 257 272 doi 10 1007 978 1 4419 0471 3 10 citeas ISBN 978 1 4419 0471 3 retrieved 2023 03 03 Mushula amp Atole de Maiz 25 YEARS AGO ON AMBERGRIS CAYE BY ANGEL NUNEZ Retrieved 2009 11 23 Fiestas Cabanas Archived March 21 2008 at the Wayback Machine Guanaquin in Spanish includes recipe Retrieved 2008 03 30 Martorell Reynaldo April 1995 History and Design of the INCAP Longitudinal Study 1969 77 and its Follow Up 1988 89 The Journal of Nutrition 125 4 1027S 1041S via Oxford Academic Martorell Reynaldo 24 January 2017 Improved nutrition in the first 1000 days and adult human capital and health MARTORELL American Journal of Human Biology 29 2 e22952 doi 10 1002 ajhb 22952 PMC 5761352 PMID 28117514 via Wiley Online Library Retrieved from https en wikipedia org w index php title Atole amp oldid 1146873226, wikipedia, wiki, book, books, library,
