Originally posted at Blogger 6.9.17
If you read Vic Challenger novels you will always see mention of food, for several reasons. Vic is a travel writer so often writes about local food in the places she visits so it seems natural that food be mentioned. Trivia about local food is in the novels as one way to give a sense of time and place and food is part of life. A heroess, no matter how daring, slings her backpack on the same as you or I and she needs to eat like us, too. Therefore, you will see recipes or other food articles here from time to time, based on something Vic Challenger ate in one of the novels.
In Vic Challenger book #1, Time Doesn’t Matter, Vic requests atole for breakfast. Specifically, she requests chilitole which is atole with hot chilis added. Yes, that is my favorite, too. Other names are sometimes used depending on ingredients, usually with similar construction - (something)tole or atole de xxx. Some examples:
Atole de cacahuate Atole. with ground peanuts
Atole de Fruta Atole with puréed fruit. Usually made with cornstarch rather than with masa harina.
Atole de Pina with pineapple
Atole de Chicaros with peas
Atole de Masa con Epazote Epazote is an herb - Vic takes some seeds home for her hothouse.
Champurrado chocolate atole
Masa is flour made from corn (more complicated than that, but that is basically what it is). Masa is a common ingredient for any atole. The most basic recipe for atole is: masa, unrefined sugar, cinnamon, and vanilla. I’m going out on a limb but from what I’ve seen, the varieties of atole available are only limited by your imagination. Any fruit, vegetable or nut you can liquefy can be used to flavor atole. Coffee is used also. Mix the ingredients in water and boil, Or use milk in place water or combine milk and water. A common variation is to replace masa with another type of flour (harina de arroz - rice flour), or rice or oatmeal. Another oft used switch is a cinnamon stick instead of ground cinnamon.
Just a little extra work but a more traditional way to prepare: Toast the dry ingredients (masa, sugar, cinnamon, nuts, cocoa) on a griddle or in a skillet before adding to liquid. Be careful not to burn them. The heat will enhance flavors
Ideally, you don’t put too much masa. Although atole can be served a little thick like oatmeal or Cream of Wheat® it is most often thinner, served as a drink. Try for the consistency of cream soup (cream of broccoli, cream of mushroom, clam chowder). Of course, it doesn’t need to be one or the other - liquid or thick. Think chowder. Add whole kernel corn or whole peas or what you like.Ask at a restaurant or be happy with what you get. The thick / thin preference can be regional and the cook may just make it the way s/he had it growing up.
Atole can be served anytime, but breakfast and cold weather are two indications to make atole! In Latin America it is sometimes sold on the street and it is a traditional treat on the Day of the Dead in Mexico. If there is a Latin grocer nearby, you can get the authentic ingredients or even get an instant atole. Since you can prepare atole sweet, salty, spicy, thick or thin, with fruits or vegetables, it has to be one of the most versatile options - remember that next time you wonder what to have for dinner.
This link will take you to two recipes for atole. While you are there, check out the whole site. You will find some awesome Mexican recipes! http://www.mexicoinmykitchen.com/search?q=+atole
I haven’t tried it but I’m thinking that grits could be used and you could add an egg while it is boiling. Then drop in some bits of cooked bacon. That would be like one of my favorite breakfasts - bacon, eggs, grits - in a drink! Or would it be more like egg drop soup with bacon? Whichever, it sounds good. Let your imagination guide you! Traditional or experimental? Let your palate guide you!
Have you had atole? No? You should! Yes? What’s your favorite?
Thanks for reading!
Jerry Gill
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