-
Atole (Spanish: [
aˈtole] ,
believed to come from
Nahuatl ātōlli [aːˈtoːlːi] or from Mayan), also
known as atolli, atol and atol de elote, is a traditional...
-
Champurrado is a chocolate-based
atole, a warm and
thick Mexican beverage. It is
prepared with
either a masa (lime-treated corn dough), masa
harina (a...
- to make a thick, gruel-like
beverage called atole. When made with
chocolate and sugar, it
becomes atole de chocolate.
Adding anise and
piloncillo to...
- as the main
ingredient in many
local recipes (such as
maize tortillas,
atole, pozole, menudo, and tamal).
While also
eaten fresh, most
maize is dried...
- in ordure.
Ātōle ([aːˈtoːlːi]),
maize gruel,
accounted for a
considerable amount of the
daily calorie intake. The
basic recipe for
ātōle was
eight parts...
- food
sources for many
Mesoamerican peoples, such as the Maya and Aztecs.
Atole is a
preparation of
ground maize often flavored with
chili and salt (for...
- make a thick, gruel-like
beverage called atole. When they make it with
chocolate and sugar, it
becomes atole de chocolate.
Adding anise and piloncillo...
- tacos, and the
broad repertoire of
Mexican street foods.
Beverages such as
atole, champurrado, milk
chocolate and
aguas frescas were born;
desserts such...
-
ingredient for tortillas,
atole and many
other dishes of
Central American food. It is the main
ingredient of corn tortilla, tamales,
atole and the
dishes based...
- also
found and
resemble a
thicker version of the
dessert drink called "
Atole." In
Costa Rica, the term is used for a sour cream-like
dairy product used...
