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Guatemalan Atoles

Atol

Specialised

⚠ ATOL IS A CATEGORY, NOT A DRINK, and several of these are meals. ATOL DE ELOTE — fresh sweet maize, milk, cinnamon, sugar; the street and market atol. ATOL BLANCO — plain maize masa, unsweetened, drunk with salt, chile and beans, and a highland breakfast rather than a dessert. ATOL DE HABA, of broad bean. ATOL DE ARROZ. ATOL SHUCO — ⚠ soured or fermented BLACK maize, drunk hot with black bean paste and pepitoria from a jícara gourd, a Quetzaltenango and highland street drink whose sourness is the point; the same root as the Honduran and Salvadoran atol chuco. ATOL DE PLÁTANO. PINOL. And CACAO drinks — batido, and the unsweetened ceremonial cacao of the Q’eqchi’ and the highland communities. ⚠ THE FERMENTED ATOLES ARE A LIVE-CULTURE FOOD and are described, not prescribed.

Atlas — where and when

Where in the world

Communities and languages

  • Maya community documented

Languages: Spanish, K'iche', Q'eqchi'

What is recorded

  • Atol is recorded as a category rather than a single drink. Atol blanco is unsweetened maize masa taken with salt, chile and beans as a highland breakfast rather than a dessert. Atol shuco is soured or fermented black maize taken hot with black bean paste and pepitoria from a jícara gourd, associated with Quetzaltenango and the highlands, and shares its root with the Honduran and Salvadoran atol chuco. Fermented atoles are live-culture preparations and are described rather than prescribed. documented

Related foodways

This foodway relates to

  • related to Honduran Beverages documented

    Atol shuco and the Honduran and Salvadoran atol chuco are the same soured-maize tradition.

Recipes

No recipes are filed under this cuisine yet.