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"Pan fino, pan bianco!" screams the baker; and other cries from the vendors of atole, huevos, and leche, are uttered in shrill, discordant voices.
2006 January 13, David Hammond, “Beyond the Burrito, Part 2: Michoacan”, in Chicago Reader:
Since the days of the Tarascans, the corn-loving folks of Michoacan have enjoyed atole, a maize-based gruel flavored with chocolate, fruit, tamarind, or herbs.
2007 April 13, S. Kirk Walsh, “Festivals With a Mexican Flair”, in New York Times:
Visitors can learn to make their own tortillas or sample the traditional cornmeal drink atole.
