Top 10 similar words or synonyms for atole

chicha    0.859511

tamales    0.849922

pozole    0.841083

pozol    0.839307

horchata    0.820978

empanadas    0.820593

arepas    0.818064

quesadillas    0.813884

pasteles    0.813321

churros    0.813157

Top 30 analogous words or synonyms for atole

Article Example
Atole In Northern Mexico and South Texas, "atole" is a traditional comfort food. It is often eaten as a breakfast or an after dinner snack on cold days. In New Mexico, blue corn "atole" is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. It is said that elders would drink "atole" because it gave them energy and if a mother is nursing it gives her more milk. Salvadoran varieties include "atol shuco" ("dirty" "atol", a reference to its darker color), particularly popular in the Cabañas region. The Nicaraguan homologue is pinolillo. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base (instead of masa flour).
Atole In Mexico the drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. "Atole" is made by toasting masa on a "comal" (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. "Atole" can also be prepared with rice, flour, or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although "atole" is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
Atole In Guatemala, Honduras, and El Salvador Atol de Elote is a popular beverage. Pineapple atol (Atol de Piña) is also imbibed in El Salvador.
Atole Atole or ātōlli (Mexican Spanish, from Nahuatl "ātōlli" ), also known as atol and atol de elote, is a traditional hot corn- and masa-based beverage of Mesoamerican origin. Chocolate "atole" is known as "champurrado" or "atole". It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).
Teotitlán del Valle The most characteristic dishes here include mole negro, mole amarillo, liver with eggs and tamales, which can be filled with mole, corn, cheese, or chicken. Popular local beverages include hot chocolate, atole, atole with pulque, and mezcal.
Ch'orti' people Their food is based mainly on corn and beans. Corn is prepared in different ways: as a drink, like chilate, pozol, sweet atole, and sour atole (chuco), tortillas, tamales, totoposte and also alcoholic drinks like chicha.
Las Posadas In New York, worshippers may drink Atole, a corn-sugar drink traditional during Christmas.
Chalatenango, El Salvador (municipality) Sweet atole made out of whatever fruit is in season, such as mango, pineapple, and corn.
Palm Sunday Handcraft Market At the Plaza de la Ranita, there is a demonstration and sale of traditional Purépecha food, which includes pozole, corundas, atole, enchiladas, buñuelos, uchepos (tamales of sweet corn) and fish dishes. The goal of this is to provide example of more traditional and less tourist foods. Atole includes the atolenuitede from San Miguel Pomocuaran, which is salty and spice with serrano chili peppers. Churipo is a beef soup, atole de pinole (with toasted corn), tamales de chapata, made with amaranth seed.
Natillas In Mexico, Natillas are also found and resemble a thicker version of the dessert drink called "Atole."