Chilate atole is a very nutritious beverage and representative of typical Salvadoran gastronomy that had its origins in the pre-Columbian era when it was known as the 'warrior's chilate' because it was one of the favorite drinks of the ancient indigenous warriors.
Tradition in the kitchen
Traditionally it was made with a mass extracted from crushed corn, as well as cocoa was used in its preparation, however, with the passage of time the recipe was modified until the current one was obtained.
The ingredients used for its preparation are corn flour, ginger, and allspice, sometimes cinnamon is also incorporated.
Its consistency is thick, very similar to atole but with a high nutritional and protein content that serves to provide the energy the body needs daily.
There are other variants of chilate in Central America, such as the Mexican or the Honduran, where these are prepared with rice fat, cocoa, and served as cold drinks, while the Salvadoran chilate is a hot drink based on ginger and roasted corn.
Snack time
You can generally enjoy this drink during the afternoon snack at the typical chilate shops in El Salvador, where you can taste them with sweet dishes like 'nuégados de huevo' or yuca, torrejas, or slices of sweet plantain, all covered with a generous panela honey.
The sweet accompaniment is essential because Salvadoran chilate itself is not a sweet drink as it does not contain sugar.
So if you want to learn more about the delights offered by Salvadoran cuisine, nothing better than warming your body with an exquisite Chilate that provides the nutritional and energetic contributions you need.
