Atole: Carrying Pre-Hispanic Heritage into Modern Times

In the heart of Mexico, in the state of Oaxaca, lies a drink that transcends time: atole.This venerable beverage, rooted in pre-Hispanic times, nourishes not only the body but also the soul, playing an integral role in ancient rituals and ceremonies.

Atole, the pre-Hispanic heritage that continues to this day, is made through a process that combines simple yet powerful ingredients.It all begins with corn, the main ingredient of this drink. This important grain is carefully cooked, ground with dedication, and mixed with water to form the base of our beloved beverage.

Grinded corn in a metate, Etnofood.

But corn is just the base for the many different flavors. Sugar or panela, a type of unrefined sugar made by boiling, concentrating, and crystallizing sugarcane juice is added, its sweetness blending with the creaminess of the corn to create a rich flavor experience on the palate.

Cinnamon, with its distinctive aroma, adds the finishing touch, elevating atole from a simple drink to an unforgettable sensory experience.

Oaxacan atole is versatile, with a variety of recipes that challenge the imagination and delight the senses. In Oaxaca, there are different types of atole, such as white atole, grainy atole (atole de granillo), milk atole, foamy atole, atole de panela, chocolate atole, and champurrado.

Each variant carries its own story, unique in tradition and flavor.

White atole, Etnofood.

But the charm of atole goes beyond just its preparation. It’s a drink that carries cultural and emotional weight, shared during special occasions that mark our lives: weddings, baptisms, religious celebrations, and more.

It’s the perfect companion to start the day with energy or to end it with warmth, often enjoyed alongside traditional bread that completes this tasting experience.

Atole of panela.

However, a word of caution: atole demands patience and respect. It’s served hot, with the risk of burning your tongue if you don’t wait for the right moment to savor it.

But every second of waiting and every careful sip is worth it, to discover the gift this drink has to offer.

Atole of foam in a traditional jícara, Etnofood.

In summary, atole is much more than just a warm drink. It’s a connection to our roots, a celebration of life, and a tribute to Mexico’s rich culinary heritage.

In every cup, you’ll find the flavor of Oaxaca, waiting to be discovered and enjoyed by those willing to dive into its delicious world.

Tip: We recommend joining our brunch class at La Central, where you’ll get to taste this pre-Hispanic drink. Make your reservation directly at the following link.