According to Jinich, champurrado is essentially a "masa-thickened chocolate" (masa, or corn masa, is a corn-based flour or ...

Make this delicious atole de guayaba and enjoy a fruity, hot drink any day of the week. Creamy, sweet, and with a delicious ...

If you buy something from a link, Vox Media may earn a commission. See our ethics statement. Chanel Vargas is a freelance writer, editor, and journalist based in the San Francisco Bay Area. Growing up ...

Iliana de la Vega traces her fondness for atole to her first communion. Now the co-owner of Austin’s El Naranjo restaurant, she remembers going to a convent after the ceremony at the church near her ...

This traditional hot beverage dates back to pre-Hispanic times. Originally conceived as a blend of maize and water, it has acquired new and delicious variants over the years, including the ...

Carlos Salgado is on a mission to reclaim the tortilla. “It’s a working-class ingredient,” says the chef, “and here in the U.S. we haven’t typically assigned a lot of value to it.” The 36-year-old ...

Every Sunday, Mexican vendors at Chicago’s Maxwell Street Market offer the sometimes humble, always delicious, foods of their homeland. Tamales, tacos and other familiar corn-based street bites are ...

Hot chocolate might be a favorite for warm winter drinks, but this ancient creamy beverage is just fantastic, even if its ...

Atole, a corn beverage that dates back to pre-Colombian times, “is the traditional accompaniment to tamales, for supper or breakfast, or to drink, thin and cold, as a refreshment in the daytime,” ...