The ancient corn drink known as �atole�, from the N�huatl �atolli�, dates back as far as 500BC and is still widely enjoyed throughout Mexico today, to the extent that there are even atole festivals, in particular the one held annually in Tar�cuaro, Michoac�n, on Palm Sunday; the local cooks set themselves up in the central plaza with enormous earthenware �ollas� or pots, and dole out countless different atoles, from the most classical and regional to the utterly exotic � and �chileatole� is bound to be on offer as a remedy for a head cold or a hangover! In daily life, sweet versions, flavoured simply with sugar or more often with fruit or chocolate, are particularly popular at breakfast or as an evening snack, while the savoury atoles are consumed at any time of day and veer more towards a soup than a drink.
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