"Atole" (ah-Toll-ay) describes a number of Latin American cornmeal-based drinks of various consistencies. The best-known — the Mexican atole de chocolate, or champurrado — is thin and hot, with starchy undertones. This street-vendor version, which I first read about on the industrious blog Midtown Lunch, had a more noticeable corn flavor than most, but it tastes much better than that sounds. The $2.50 I paid for a large serving (probably the "outsider" price) was about a dollar less than a venti hot chocolate around the corner.
Tamale vendor near the Mexican consulate
39th St. between Park and Madison Aves.
