January 10, 2007

Champurrado Champurrado. Cham-purrrrr-ado. It’s sounds so fiesty. At it’s most loose it is a hot chocolate and spice drink that is thickened with corn meal. As a member of a group of Mexican corn-based drinks called atoles it is a most often compared to the Eastern-based milk tea, chai. In it's simplest form it is milk and piloncillo, a type of brown sugar, is brought to a boiling point while the masa harina is browned in a skillet. So simple but such a complex earthy taste. Due to it’s somewhat filling nature it can be served as a late afternoon merienda (snack) or as a simple breakfast with churros. However it is during Christmas time posadas where it is served alongside tamales that you’ll find huge pots and big crowds. Not to wander too much here but…in 16th century Mexico, Aztecs celebrated the arrival of Huitzilopochtli, the war god, from Dec. 7 to 24. During the time of the Spanish missionaries this celebration was replaced with the European Christmas traditions to replace the pagan images with those of Mary and Joseph. Posada, a Christmas festival which plays out the search of Joseph and Mary seeking lodging, are celebrated in churches and missions with dramatic representations of the Nativity scene. It’s probably one of the first fusion foods with the Spaniards milk and sugar marrying with the native corn of Mexico. The secret to making this comforting traditional beverage is to continually stir. The consistency should be thicker than that of hot...


what happens to the hole when the donut is gone?

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