Chileatole

Chileatole is a traditional Mexican dish, specifically from the central and southern regions of the country. It is a type of atole, a hot corn and masa-based beverage, that includes chile peppers for added flavor and heat.

History

The origins of Chileatole can be traced back to pre-Hispanic times in Mexico. The name "Chileatole" is derived from the Nahuatl words "chili" (chile) and "atolli" (water broth). This dish was traditionally consumed by indigenous peoples in the region, and its recipe has been passed down through generations.

Preparation

Chileatole is typically made with corn kernels or masa, a type of dough made from corn. The corn or masa is cooked in water or broth until it thickens into a porridge-like consistency. Chile peppers, such as jalapeno or poblano, are then added to the mixture. Other ingredients may include epazote, an aromatic herb, and onions. Some variations of the dish may also include meat, such as chicken or pork.

Regional Variations

While Chileatole is common throughout Mexico, there are regional variations of the dish. In Puebla, a state in central Mexico, Chileatole is often green in color due to the addition of green chile peppers and herbs. In the southern state of Oaxaca, red Chileatole is more common, made with red chile peppers.

Cultural Significance

Chileatole is often consumed during the cold months as a warming dish. It is also commonly served during special occasions and festivals. In some regions, it is a traditional dish for Day of the Dead celebrations.

See Also

• Mexican cuisine
• Atole
• Pozole
• Mole