Champurrado
A hot corn-masa atole thickened with chocolate and piloncillo, the classic companion to tamales.
Photo: Tom White - Toboris at English Wikipedia · CC BY 2.5
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Restaurants serve it
History
Champurrado is an atole thickened with corn masa and chocolate, two ingredients with Mesoamerican roots: nixtamalized corn and cacao were already drunk in Mesoamerica before the Spanish arrived. The modern version adds piloncillo, cinnamon and sometimes milk, all introduced during the colonial period. It is drunk piping hot and is the required companion to tamales.
Cultural Notes
Es la bebida de las mañanas frías y de las posadas decembrinas: se sirve con tamales en puestos de calle y en las fiestas del Día de la Candelaria. Tradicionalmente se bate con molinillo para levantarle espuma.
