Atole is hot and thick, made of a corn gruel, sweetened with piloncillo (dark, unrefined cane sugar that still retains a lot of the molasses content) and flavored with cinnamon and/or vanilla, chocolate or fruit.
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Atole is hot and thick, made of a corn gruel, sweetened with piloncillo (dark, unrefined cane sugar that still retains a lot of the molasses content) and flavored with cinnamon and/or vanilla, chocolate or fruit. Continue reading Atole Three King’s Day, January 6th, is a popular Mexican holiday and traditionally when children in Mexico are given their Christmas gifts. Continue reading Three Kings Day Posadas, re-enactments of the arrival of Joseph and Mary into Bethlehem, are a Christmas tradition in Mexico and are held from December 16th through the eve of December 24th. Continue reading Posadas Regional specialties in Patzcuaro and the hills of Michoacan state include Aporreadillo, Atole, Buñuelos con miel, Charales, Corundas, Pescado blanco or Pátzcuaro whitefish, Sopa Tarasca and Michoacan’s famous homemade natural ice creams. Continue reading Gastronomy of the Michoacan Hills The cuisines and ingredients of Mexico: the evolution of Mexican food Continue reading Mexican Cuisine |
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