Achocote

The selection of this bebida is to celebrate the first person to find this blog through Google! You searched for achocote, and unfortunately you didn’t find what you were looking for here. No more! Random Googler, this drink’s for you!

Achocote is a bit of an enigma. The best I could find in English comes […]

Champurrado

Champurrado is a chocolate version of the previously reviewed atole. Atole is often described as a masa-based porridge, sweetened with raw sugar (piloncillo). For my previous atole attempt, I relied on a Rick Bayless recipe and was slightly disappointed with the unexpectedly thin result. I stumbled across the recipes on the Latina Cocina and Hungry […]

Atole

Atole (ah-TOE-lay) is another common pre-Columbian drink, often served in the mornings or the evenings. It is made of masa (corn processed with the mineral lime, and made into a paste) and flavored with a variety of ingredients. It can be made simply sweetened (as in this recipe), with fruit, chocolate (champurrado) or made savory […]

Tepache

Tepache vendor

For the introductory bebida on this blog, I decided to make tepache. Tepache (teh-PAH-che) is a popular fermented beverage in Mexico using raw brown sugar (piloncillo), pineapple rinds and spices. Tepache existed in pre-Columbian times, and only became more popular upon the arrival of the Spanish. This blog post suggests that the […]

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