Champurrado is a Mexican chocolate-based atole, made with masa or corn flour. It is served for breakfast in cold months, and is traditionally served for Dia de los Muertos celebrations as well as at Christmas time. To prepare, slowly add 2 cups (16 oz) of cold water to ½ a cup of tortilla flour (like … Read more
This traditional drink has been around since pre-Columbian times, and is ubiquitous in southern Mexico still today. It is served on cold mornings for breakfast, with sweet breads dunked in. It is served when hosting guests, and at weddings. Many other regions have their own varieties of chocolate, adding vanilla or even chili powder. But the … Read more