Atole – A Corn-Based Beverage

Atole – A Corn-Based Beverage

Specifically as a hot beverage, pre-Hispanic atole was originally nixtamalized corn dough (masa) dissolved in water and sweetened with honey or agave syrup; sometimes flavouring agents such as fruit, chiles or cocoa were also used. After the Spanish conquest, atole became another product of culinary fusion, with cinnamon, exotic fruits, and often milk, being added to the mix … click on title for more

Advertisements

Red Mole, Part 1 – The Recipe

Red Mole, Part 1 – The Recipe

From the many kinds of mōlli (simply meaning "sauce", in Nahuatl language) that were ground in pre-Hispanic metates (stone grinders) to the Baroque recipes developed during colonial times in convents and homes around Puebla, Oaxaca and Mexico City, today’s mole rojo (red mole) is identified as a National dish in Mexico and recognized as the most representative mole around the world … click on title for more