Nicuatole

It’s hard to explain nicuatole without comparing it to a type of gelatin dessert, because of its bouncy texture, but it has zero gelatin in it. The way it gets that gelatin-like consistency is through all the starches naturally occurring in corn. When you’re cooking and reducing the corn, it thickens the milk, giving it a tender, slightly chewy texture. I sometimes wonder if someone just left their atole in the pot for too long, turning it into nicuatole, and that’s how