Atole: Taste of Mexico [] Mexico News Daily (MND)

Published December 1, 2024

Modern life, particularly in urban areas, has transformed our routines, traditions, and, notably, our culinary practices. In cities like Mexico City, where residents typically spend an average of two hours commuting to work, breakfast often consists of whatever is affordable, delicious, and convenient. This usually means picking up a pan dulce and a coffee on the go.

The popularity of coffee in Mexico is relatively recent. Coffee cultivation began in 1790, primarily with exports to the United States and Europe. Locally, coffee consumption was mainly limited to the wealthiest families and workers on coffee plantations. At that time, there were very few coffee shops in the country, which were frequented by men looking to socialize, discuss current events, and conduct business and politics. In these cafés, hot cocoa and coffee with milk were served, and some also functioned as cantinas.

Coffee wasn’t a beverage that the majority of the population consumed. In fact, the poor working conditions for laborers on coffee plantations, combined with poorly planned large-scale exports, played a role in the Mexican Revolution. However, we can discuss that another time, as we take little sips to our cups of coffee.

It wasn’t until the 1950s, with the introduction of instant coffee, that coffee became a staple breakfast beverage for most Mexicans. Before that time, most Mexicans started their day with a hot atole.

Read more […]

Mexico News Daily is the premier source of English-language news about Mexico. Our editors and writers synthesize information from Mexican newspapers and periodicals to bring you the day’s most important news about the country’s politics, economy, business and security. We want to inform readers, and also expand their horizons by curating engaging and useful content about art, culture, history, travel, real estate and lifestyle in Mexico.