Native Mesoamerican cultures have relied on maize for centuries as a dietary staple, and you’ll still find it on tables across Central and South America. One of its most versatile forms is masa, a corn-based flour used to make everything from tortillas and tamales to pupusas.
Masa is also the key ingredient in atole (ah-TOH-leh), a warm, comforting beverage believed to have originated in Mexico and enjoyed throughout Latin America. Made by whisking masa with water or milk, sugar and spices, it’s thicker than coffee or tea and especially popular during colder months. A chocolate version called champurrado is a particular favorite and is often served alongside tamales when families gather for Día de los Muertos celebrations.
Here in Iowa, where we also know a thing or two about corn, you can find atole during the winter months at Pasteleria Raquel (1521 E. Grand Ave.) and La Cusclateca (2580 Fleur Drive and 1240 E. 14th St.) and a cozy cup of champurrado year-round at El Paisano (901 E. Euclid Ave.) and Los Laureles (1518 E. Grand Ave.). — Hailey Evans
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