Once a year towards the end of the dry season, the village nearby has a fun little morning tradition. Everyone makes their way to the very top of the hill. Six different families lug *huge* pots of their best atole to share with the entire town. We get up early, we do not eat breakfast (you only make that kind of mistake once), and we walk to town to enjoy breakfast with friends.
For those who have never had the pleasure of drinking atole, it is a thick, hot drink, typically made from ground corn. Depending on the recipe, atole is flavored with cinnamon, fruit, chocolate, or vanilla. We tried two flavors this year: one spiked with vanilla and sugar, and another with blackberry.
The families dole out large portions of atole and sweetbreads, effectively filling up the stomachs of an entire town until no one can even consider taking another sip. Then, as quickly as the crowd gathers, it dissipates. Bellies full, people return home to prepare for Catholic mass or partying. Or in some cases both (but not at the same time!).
Brian and I, full of atole:
I’ve never made atole, though I have made a somewhat-sort-of-like atole with leftover oats. It may make an appearance on the Bosque menu this year as we start hosting groups who want more of a traditional Mexican fare for their retreats. And who knows, maybe someday we’ll make some to share for the annual tradition.
El atole es una bebida muy saludable que pueden beber todas las personas, es muy recomendable para todos los que estan desnutridos y anemicos, lo toman los bebes desde los pocos meses de nacidos y hasta los ancianos, pasando por las mamas que acaban de tener hijos ya que les sirve para que les salga mucha leche y puedan amamantar a sus hijos, y se prepara de muchas frutas y de muchos sabores, a mi megusta el de cacahuate, coco, nuez, fresa, avena, etc.,