Atole (pronounced ah-toll-eh) is a popular, grain based hot drink in Mexico, which celebrates the use of corn. In some ways it bears resemblance to gruel, and the drink may be thick or thin depending upon a person's tastes.
Atole A thick drink, dating from pre-Hispanic times, made with ground, dried corn and water or milk, and occasionally with other ingredients and seasonings, that can be taken hot or cold.
Atún Tuna ...
Atole - Pre-Columbian drink made from corn; corn gruel; made by boiling ground dry-roasted corn and water; traditionally served with tamales; may be flavored with chocolate, ...
Chilatole
Chile and tomato atole
Churros
Strips of deep fried pastry sprinkled with sugar ...
blue atole flour Notes: This is blue cornmeal that's been roasted. It's cooked and served for breakfast much like oatmeal.
blue corn flour See harinilla.
blue cornmeal See cornmeal.
Atole Flour
A variety of cornmeal made from dried or roasted blue corn. It is gluten free and it is often cooked and served as a breakfast dish similar to oatmeal. In this form it is also known as "harina para atole".
[Spanish] a drink, atole (corn gruel) with chocolate.
Change agent (food industry term):
Groups or individuals who use their skills and relationships to lead and implement change in an organization.
Amaranth is used in several cultures in very interesting ways, In Mexico, it is popped and mixed with a sugar solution to make a candy called alegria and the roasted seed is used to create a traditional Mexican drink called atole.
Anatole France, writing in the late nineteenth century, described cassoulet as having a "taste, which one finds in the paintings of old Venetian masters, in the amber flesh tints of their women.
It is the main ingredient for tortillas, atole and many other dishes of Mexican food, and for chicha, a fermented beverage of Central and South America. The eating of corn on the cob varies culturally.
are linalool (although occurring as a minor component), limonene, α-pinene and phenylpropanoids (eugenol, piperonal); furthermore, short-chain aldehydes and carboxylic acids have been found important. In overstored white pepper, scatole is ...
foods from drying out (the clear aspic allows any decoration to be seen); and to set savoury foods in a mould. It can also be mixed with bechamel, cream or mayonnaise to make a chaudfroid sauce to coat cold pieces of chicken, fish and so on. Atole ...
atole (Mex.) A thin gruel drink varying widely but usually made from cornmeal; it can be flavored with sugar and fruit or chocolate or with chili.
 See also: Water, Flour, Cooking, Sugar, Bread
  
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