Chef Lupita
Atole de Cacahuate de Tarimoro
Southern Guanajuato's atole de cacahuate is built from comal-toasted peanuts, nixtamal masa, piloncillo, and canela, the thick drink Tarimoro families keep alive one patient pot at a time.
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Beverages
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Chef Lupita
Atole de Cacahuate Oaxaqueño
A Oaxacan breakfast atole from the Mixteca, built on comal-toasted peanuts ground silky with masa and sweetened with piloncillo and canela. The cup that warms a cold morning in the sierra.
Chef Lupita
Atole de Calabaza Yaqui
Sonora's Valle del Yaqui atole, built on cooked criolla pumpkin, nixtamalized masa, piloncillo, and canela. The hot, earthy drink that anchors a Yaqui harvest morning.
Chef Lupita
Atole de Cempasúchil de Día de Muertos
Michoacán's Meseta P'urhépecha kamáta for Día de Muertos, thickened with fresh nixtamal masa and perfumed with food-grade cempasúchil petals, served from a clay olla into jarros beside pan de muerto.
Chef Lupita
Atole de Chaqueta Purépecha
Michoacán's Lago de Pátzcuaro black atole, built from tatemado cacao shells, toasted corn silk, nixtamal masa, piloncillo, and canela, poured into clay jarros for Día de Muertos.
Chef Lupita
Atole de Coco Costeño
The warm coconut atole of Guerrero's Costa Chica, where fresh masa, hand-pressed coconut milk, piloncillo, and canela are whisked over low heat into the everyday morning drink of Mexico's Afro-Mexican coast.
Chef Lupita
Atole de Dátil Bajacaliforniano
Baja California Sur's date-palm atole from the oases of San Ignacio and Mulege, built on local dates, whole milk, canela, and masa, finished with a pinch of sea salt that turns the sweetness into caramel.
Chef Lupita
Atole de Espiga
Oaxaca's seasonal atole built on fresh corn tassels and masa, grassy and faintly sweet, tied to a single fleeting moment in the agricultural year when the milpa flowers and the cooks of the Sierra Norte get to work.
Chef Lupita
Atole de Espuma Zapoteco
The Zapotec wedding atole of Oaxaca's Valles Centrales, hot corn beneath a cold cloud of fermented pataxte cacao and toasted wheat, whipped by hand with a molinillo until the foam stands high above the rim of the jicara.
Chef Lupita
Atole de Frijol Chiapaneco
Chiapas highland atole built from black beans, masa, hierba santa, and toasted chile costeño, served hot in clay cups as the kind of food that fills the stomach without showing off.
Chef Lupita
Atole de Garbanzo Guanajuatense
Guanajuato's toasted garbanzo atole from Cortazar and Abasolo, thickened slowly with piloncillo and canela until the pot smells like January, market grain, and patience.
Chef Lupita
Atole de Granillo Comiteco
Chiapas's Comiteco birthday atole, made with coarse cracked white maize, whole milk, hojas de arrayán, and sugar, cooked slowly until the drink is thick, grainy, and unmistakably from Comitán.
Chef Lupita
Atole de Grano Michoacano
Michoacán's P'urhépecha kamáta de grano, tender elote simmered with fresh masa and nurite until thick enough for a clay jarro, then finished at the table with salt and chile perón.
Chef Lupita
Atole de Guayaba de Calvillo
Aguascalientes gives this atole its perfume: ripe Calvillo guavas blended into masa-thickened milk with piloncillo and canela, the morning drink that belongs beside tamales.
Chef Lupita
Atole de Nurite de la Meseta P'urhepecha
Michoacan's Meseta P'urhepecha morning kamáta, made with fresh masa and nurite, a mountain herb that gives the atole its green, minty comfort.
Chef Lupita
Atole de Olotes con Chilhuacle
An atole from Oaxaca's Canada region, built on corn kernels toasted nearly black on the comal and ground with chilhuacle amarillo. Smoky, earthy, barely sweet. The morning drink of cooks who don't measure.
Chef Lupita
Atole de Pataxte de Arroyo de Banco
The white cacao atole of Arroyo de Banco in the Papaloapan basin of Veracruz, made only for Day of the Dead, with pataxte buried for months to ferment, then ground with nixtamal for a floral, faintly smoky drink that belongs to the altar before it belongs to the table.
Chef Lupita
Atole de Pechita Norteño
Northern Mexico's mesquite-pod atole, built from pechitas simmered until the water runs the color of coffee, thickened with masa, and finished with piloncillo and milk. Desert food, indigenous food, the kind of drink that has been keeping people warm in the sierra for a thousand years.
Chef Lupita
Atole de Pinole del Bajío Guanajuatense
Guanajuato's rainy-season atole turns toasted field corn into pinole, then thickens it with piloncillo, canela, and chocolate de metate until the spoon leaves a clean path.
Chef Lupita
Atole de Teja Potosino
San Luis Potosí's market atole built from toasted semilla de teja, nixtamal masa, piloncillo, and cinnamon, the creamy hot drink sold by the ladle in the Mercado República.
Chef Lupita
Atole de Zarzamora (Atole de Zitún)
Western Michoacán's purple kamáta of fresh zarzamoras, nixtamalized masa, canela, and piloncillo, cooked slowly in the clay olla until it pours thick, glossy, and sweet-tart.
Chef Dimitra
Attiki Lemonada (Λεμονάδα Αττικής)
Attiki lemonada is the kafeneio summer glass: fresh lemon juice, a light syrup, and a little zest steeped just long enough to smell like the peel.
Chef Dean
Authentic Masala Chai Latte
Bold black tea steeped with bruised whole spices and simmered in creamy milk, producing a warming cup that puts every coffeehouse version to shame. This is chai as it should be made.
Chef Makoa
ʻAva (Sāmoan Kava Ceremony Drink)
Sāmoa's ʻava is kava root worked in cool water, strained clear-brown into the tānoa, and passed in chiefly order. This is welcome, rank, and quiet, not a party drink.
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