Discover and re-discover Mexico’s cuisine, culture and history through the recipes, backyard stories and other interesting findings of an expatriate in Canada
For this Día de la Candelaria, I have gathered all the recipes for tamales that I have posted to date, as well as my recipe for atole in three different flavours, and frothy Mexican style hot chocolate, also very popular to enjoy on this day ... click on title for more
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
My Slice of Mexico 