Results tagged Champurrado from David Lebovitz

Atole

atole

My recent trip to Mexico was probably my fifth or sixth in my life and I thought I’d tasted almost everything I could, so it was odd on this trip that I’ve never heard of, or tasted, atole. Although it was served at breakfast in a steaming cauldron, when I asked when people in Mexico drank it, a local chef told me “All the time.”

The consistency is similar to crème anglaise, a pouring custard made with eggs. But since corn always figures prominently in Mexican cuisine and their culture, the drink is thickened with Maizena (corn flour or corn starch.)

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