Low heat. Cook the mixture over low-medium heat to keep it from burning. Keep on whisking. Don’t leave the pot unattended and keep whisking to create a smoother texture and prevent it from burning.

Atole de maíz starts with corn kernels that are soaked in water for 12 to 24 hours and then boiled, ground, and boiled again — the final consistency varies depending on the maker, ...

To warm up in the crisp of frigid mornings or at the dawn of life, for energy and vitality, there is atole. Atole, the 9,000-year-old ingredient, remains a 'staple nourishment' generations later ...