I don’t know anything more truly Mexican, or more baffling to foreigners, than atoles. It’s a concept that we who grew up with them have trouble describing in English. I’ve tried calling them “gruels” and seen otherwise broadminded Anglos look pained at the thought....
Culinary legend Zarela Martínez introduced finely tuned, highly researched regional Mexican cuisine to a national stage, and has continued to blaze trails for more than three decades.