food.wikisort.org - Dish

Nicuatole is a pre-Columbian gelatinous dessert made from ground maize and sugar, traditional in Oaxaca, Mexico.[1][2][3] It may be flavored with coconut, pineapple, milk, mango and other seasonal fruits.[1]

Nicuatole

Course	Dessert
Place of origin	Mexico
Region or state	Oaxaca
Main ingredients	Ground maize, sugar

It can be found for sale in the markets of Valles Centrales, typically cut in squares on banana or custard apple leaves or in small layers.[4] Nicuatole is commonly made with vanilla, almond, pineapple, chocolate, peach, tejate, shredded coconut or fragrant prickly pear, and sometimes the water is mixed or substituted with milk.[5] Nicuatole is linked to the municipality of San Agustín Yatareni, with Doña Juana Agustín Martínez being the first person known to produce it, in the nineteenth century. The recipe, however, presumably has pre-Hispanic origins.[6][7] Since 2011, a Nicuatole Fair has been held in this municipality.[8] In Jalapa de Díaz, a nicuatole of corn, milk and sugar, without cinnamon, is prepared.[9]

See also

• Atole

References

External links

• Nicuatole recipe at oaxaca-travel.com.
• Photograph of nicuatole.

На других языках

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- [en] Nicuatole

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[es] Nicuatole

El nicuatole (del náhuatl necuatl o necutli, 'miel', y atolli, 'atole') es un postre gelatinoso típico de Oaxaca, México, y se elabora con maíz, azúcar, canela y agua. En vez de azúcar, también se puede endulzar con piloncillo, y por encima se suele colorear con rojo carmín, un pigmento obtenido de la cochinilla.[1] Se puede encontrar a la venta en los mercados de Valles Centrales, típicamente cortado en cuadros sobre hojas de plátano, chirimoya o en pequeños capacillos.[2] Se elaboran comúnmente nicuatoles de vainilla, de almendra, de piña, de chocolate, de durazno, de tejate, de coco rallado o de tuna olorosa, y a veces el agua se mezcla o se sustituye con leche.[3][4]

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