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History
Atole
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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
Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico
Atole served at the Atole Fair in Coacalco de Berriozábal, State of Mexico
Atol de Elote in Guatemala
Atol de Elote in Guatemala
Aztec cuisine
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Aztec cuisine is the cuisine of the former Aztec Empire and the Nahua peoples of the Valley of Mexico prior to European contact in 1519.
Aztec men sharing a meal. Florentine Codex, late 16th century.
Aztec men sharing a meal. Florentine Codex, late 16th century.
Aztec men at a feast. Florentine Codex.
Aztec men at a feast. Florentine Codex.
Spirulina could be harvested off the surface of lakes with nets or shovels and was then dried as cakes which could be eaten with corn tortilla or as a
Spirulina could be harvested off the surface of lakes with nets or shovels and was then dried as cakes which could be eaten with corn tortilla or as a condiment.
An Aztec woman blowing on maize before putting it in the cooking pot, so that it will not "fear the fire" since it is considered a god. Florentine Cod
An Aztec woman blowing on maize before putting it in the cooking pot, so that it will not "fear the fire" since it is considered a god. Florentine Codex, late 16th century.