Atole with Chocolate Foam Topping


Preparation info
  • 6 cups before whipping; serves


    • Difficulty


Appears in
The Food and Life of Oaxaca: Traditional Recipes from Mexico′s Heart

By Zarela Martínez

Published 1997

  • About

I have reluctantly omitted many important Oaxacan specialties because crucial ingredients cannot be found or even clumsily imitated in this country Chocolateatole is one of only two recipes where I call for a principal ingredient that as far as I know can’t be bought outside of Oaxaca. In this case it is a special form of cacao known as pataxtle or patlaxle which is the original “white chocolate.”

I include this recipe because it is an important ritual drink, quintesse