Atole, also known as atolli, atol and atol de elote, is a traditional hot masa-based beverage of Mexican origin. Atole can have different flavors added such as vanilla, cinnamon, and guava. Chocolate atole is known as champurrado or simply atole. It typically accompanies tamales and is very popular during Day of the Dead and Las Posadas.
Atole
Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico
Atol de Elote in Guatemala
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaves. The wrapping can either be discarded prior to eating or used as a plate. Tamales can be filled with meats, cheeses, fruits, vegetables, herbs, chilies, or any preparation according to taste, and both the filling and the cooking liquid may be seasoned.
Wrapped and unwrapped tamales oaxaqueños (from Oaxaca, Mexico) filled with mole negro and chicken
The Fenton Vase
Black and red tamales in Guatemala
Nacatamal with both banana leaf and aluminum foil wrapping