Atole de masa: what it is, how to make it and its uses

What is it?

Atole de masa, also called atole blanco, is the original and oldest recipe of the Mexican atoles. It is prepared only with nixtamalised maize masa dissolved in water, without sugar or spices in its purest version, although it is also accepted sweetened with piloncillo. Its colour is milky white, its texture thick and velvety, its flavour deeply maize-like. It is the base on which all the other variants are built: champurrado, atole de fresa, de chocolate or de guayaba. It is consumed throughout Mexico but keeps a strong ritual presence in indigenous communities of the centre and south-east, where it is offered to the deities of maize, handed out at wakes and served to women in childbirth as a sacred recovery drink.

Origin and history

Atole blanco is probably the oldest cooked drink of Mesoamerica. Fray Bernardino de Sahagún, in the sixteenth-century Florentine Codex, describes 'iztacatolli' as a 'white drink of cooked and ground maize' consumed by the Nahua from time immemorial. It appeared at ceremonial banquets, offerings to Centeotl (deity of maize) and rites of passage. Its preparation followed the same process as today: nixtamalise the maize with lime, grind it on a metate, dilute the masa in water and cook it slowly. The cooking alters the starches of the nixtamalised maize, generating the characteristic creaminess without the need for additional thickeners. Larousse Cocina emphasises that atole blanco is the matrix of all Mexican atoles. Maya, Mixe, Zapotec, Otomí and Nahua communities preserve specific rituals around its preparation; in some regions it is served cold rather than hot, as in the sour atole or shucu of the Sierra Norte de Puebla.

Characteristic ingredients

Nixtamalised maize masa is the only indispensable ingredient. The quality of the maize determines the result: native varieties such as white cacahuazintle, bolita or ancho lend more body and aroma than industrial ones. The typical proportion is one hundred grams of masa per litre of water, although it can be adjusted to taste. The masa is diluted in cold water with the hands or a whisk to avoid lumps, then strained and brought to a medium heat, stirring constantly with a wooden spoon until it comes to the boil and thickens. The ideal thickness coats the back of the spoon. The sweet variants add piloncillo, cinnamon or anise during cooking. The ritual versions keep the original recipe without any additive. In some regions it is served sour by natural fermentation of the masa, especially in Puebla, Hidalgo and Oaxaca, where it goes by names such as xocoatole, shucu or sour atole.

Cultural significance

Atole blanco is the most sacred drink of the Mexican repertoire. Traditional Mexican cuisine, declared Intangible Cultural Heritage by UNESCO in 2010, identifies it as an essential expression of maize culture. In the Sierra Norte de Puebla, the Nahua communities prepare atole blanco for the patron-saint festivals; in Oaxaca, the Mixe offer it in the Day of the Dead rituals. In popular culture it is considered a restorative for women in the post-partum period: it is served hot with piloncillo and cinnamon during the forty-day confinement. It also forms part of the All Saints' altars alongside pan de muerto. The Mexican atolerías, a traditionally female trade, sustain an important subsistence economy in urban and rural markets. INAH and the Secretariat of Culture have documented its preparation in more than a hundred indigenous communities of the country.

Frequently asked questions