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Definition of atole
: corn meal that is cooked and eaten as mush or that is drunk as a thin gruel.Etymology. From Spanish atole, from Classical Nahuatl ātōlli./massā/ mn. wart countable noun. A wart is a small lump which grows on your skin and which is usually caused by a virus.
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English translation: atole.
| Spanish term or phrase: | atol de elote |
|---|---|
| English translation: | atole |
| Entered by: | Henry Hinds |
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What does atole mean in English?
Definition of atole
: corn meal that is cooked and eaten as mush or that is drunk as a thin gruel.
What language is atole?
Etymology. From Spanish atole, from Classical Nahuatl ātōlli.
How do you say Atol in English?
…
English translation: atole.
| Spanish term or phrase: | atol de elote |
|---|---|
| English translation: | atole |
| Entered by: | Henry Hinds |
What do you call Masa in English?
/massā/ mn. wart countable noun. A wart is a small lump which grows on your skin and which is usually caused by a virus.
What is a champurrado in English?
masculine noun (Latin America) de bebidas] mixture of alcoholic drinks ⧫ cocktail.
Where did atole come from?
The word “atole” is derived from Nahuatl, the still-living language of the Aztecs, who were defeated by Hernan Cortez in 1521 in what is now Mexico City. Atole was popular long before Cortez surprised Montezuma with a visit, so the people of Mexico have been drinking atole for many centuries, probably millennia.
What is Atoles Spanish?
Atole (Spanish: [aˈtole] ( listen), from Nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate atole is known as champurrado or atole.
Who invented atole?
This ancient drink comes from the Aztecs, the original name for it was atolli, it’s made of dried ground corn, water, sugar and spices. Atole is especially popular during the holidays in Mexico. And is a must on the Feast of Candelaria, which takes place on February 2nd—40 days after Christmas.
Is atole a food?
Atole (ah-TOH-leh) is a sweet, hearty, hot corn-based drink native to Mexico and Central America. It is consumed as a breakfast drink or sipped as a comforting food during cold weather occasions such as the late-night festivities of Day of the Dead and the December holidays that precede Christmas known as Las Posadas.
Why do people drink atole?
Atole is traditionally drunk at celebrations of Dia de los Muertos, or the Day of the Dead, a celebration that happens on November 1 and 2 to celebrate and remember those who have passed away. The drink is often served for breakfast or as an after dinner snack.
What is atole good for?
This drink is particularly good for its nutritional properties. It nurtures and helps hydrate the body of those who have been through some illness or diseases. It also helps keep your immune system at peak performance.
Is atole an alcoholic?
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Ingredients.
| 1.75 oz | Patrón Silver |
|---|---|
| 52.5 ml | Patrón Silver |
| 30 ml | Centrifuged corn |
| 22.5 ml | Lime juice |
| 15 ml | Reduction of cinnamon liqueur |
What does Masa mean in slang?
Make America Smart Again (slogan) showing only Slang/Internet Slang definitions (show all 24 definitions)
What is a Massa in slang?
noun Southern U.S. (used in representation of Southern Black speech, especially in the era of slavery) master.
What is Maska called in English?
butter, margarine, ghee, oil.
What is atole in Yoruba?
ATOLE means she who is a supernumerary, that is she who comes as a gift after the main thing, perhaps an oriki originally for a child born after the parents desired to have stopped bearing.
Is atole a food?
Atole (ah-TOH-leh) is a sweet, hearty, hot corn-based drink native to Mexico and Central America. It is consumed as a breakfast drink or sipped as a comforting food during cold weather occasions such as the late-night festivities of Day of the Dead and the December holidays that precede Christmas known as Las Posadas.
What is atole good for?
This drink is particularly good for its nutritional properties. It nurtures and helps hydrate the body of those who have been through some illness or diseases. It also helps keep your immune system at peak performance.
What is the difference between atole and champurrado?
What’s the difference between atole and champurrado? Champurrado is a type of atole that’s made with Mexican chocolate, whereas the basic atole recipe does not include chocolate. Both atole and champurrado recipes are made with masa harina, piloncillo, vanilla extract, cinnamon, milk and water.
Atole Definition & Meaning – Merriam-Webster
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- Most searched keywords: Whether you are looking for Atole Definition & Meaning – Merriam-Webster Updating The meaning of ATOLE is corn meal that is cooked and eaten as mush or that is drunk as a thin gruel.
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atole – Wiktionary
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atol de elote | Spanish to English |
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- Most searched keywords: Whether you are looking for atol de elote | Spanish to English | Updating An atol is usually a somewhat thick warm drink. Sometimes atoles are thickened with starch. Elote of course is corn or sweetcorn.
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English translation atole
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atole in English | English Spanish Translator | Nglish by Britannica
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atole
sustantivo
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atole – Wiktionary
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- Summary of article content: Articles about atole – Wiktionary From Spanish atole, from Classical Nahuatl ātōlli. NounEdit. atole (uncountable). A sweetened thick drink or thin gruel made from cornmeal, served … …
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Atole – Wikipedia
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- Summary of article content: Articles about Atole – Wikipedia Atole (Spanish: [aˈtole] ( listen), from Nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage … …
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Atole Definition & Meaning
: corn meal that is cooked and eaten as mush or that is drunk as a thin gruel
: corn meal that is cooked and eaten as mush or that is drunk as a thin gruel
: corn meal that is cooked and eaten as mush or that is drunk as a thin gruel
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Wikipedia
Not to be confused with Atoll
“Chuco” redirects here. For the genus of cichlid fish, see Chuco (genus)
Mesoamerican hot corn beverage
Atole ( Spanish: [aˈtole] (), from Nahuatl ātōlli [aːˈtoːlːi]), also known as atolli and atol de elote, is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate atole is known as champurrado or atole. It typically accompanies tamales, and is very popular during Day of the Dead (observed November 2) and Las Posadas (Christmas holiday season).
In Mexico [ edit ]
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, wheat, or oatmeal in place of masa. In northern Mexico, a variation is also made using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holidays Day of the Dead and Las Posadas, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.
In many parts of Mexico and in the United States in communities with Mexican cultural roots, 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. Elders are said to have drunk atole because it gave them energy and if a mother is nursing it gives her more milk.[1]
In Central America [ edit ]
Atol de Elote in Guatemala
In Guatemala, Honduras, and El Salvador atol de elote (maize atol) is a popular beverage. Pineapple atol (atol de piña) is also consumed in El Salvador.
Salvadoran varieties include atol shuco (“dirty” atol, a reference to its darker color), particularly popular in the Cabañas region.[2] 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).
See also [ edit ]
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