Atole de guayaba (guava masa drink)
I
Origin
Mesoamerica — pre-Columbian corn drink tradition; atole is one of the oldest hot beverages in the Americas
II
Description
Atole is Mexico's hot corn-masa drink family — warm, thick, slightly sweet, made by dissolving masa harina in water or milk and cooking until thick, then flavouring with fruit, chocolate, or spices. Atole de guayaba uses fresh or canned guava purée as the flavouring agent — the guava's floral tropical sweetness combines with the corn starch to produce a unique drink. Served hot at street stalls and markets, particularly in the morning. The guava version is one of the most beloved fruit atoles.
III
The Thread
—Guatemalan atol de elote (fresh corn parallel)
—Colombian mazamorra (corn drink)
—Brazilian mingau (corn porridge drink)
IV
Flavour Context
Warm, sweet, tropical guava, corn-thick — comforting and nourishing; a winter breakfast drink and tamale companion
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