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Atole (Mexican Spanish, from Nahuatl atolli) is a traditional masa-based Mexican and Central American (where it is known as atol) hot drink.Chocolate atole is known as champurrado or atole. It is typically accompanied with tamales, and very popular during the Christmas holiday season (Las Posadas).The drink typically includes masa (corn hominy flour), water, piloncillo (unrefined cane sugar), cinnamon, vanilla and optional chocolate or fruit. The mixture is blended and heated before serving. Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks. The resulting blends vary in texture, ranging from a porridge to a very thin liquid consistency. Atole can also be prepared withrice flour or oatmeal in place of masa. In northern Mexico, there is also a variation using pinole (sweetened toasted corn meal). Although atole is one of the traditional drinks of the Mexican holiday Day of the Dead, it is very common during breakfast and dinnertime at any time of year. It is usually sold as street food.In Northern Mexico and South Texas, Atole is a traditional comfort food. It is often eaten as a breakfast or an after dinner snack on cold days.Other derivations exist. In New Mexico, blue corn atole is finely ground cornmeal toasted for cooking, consumed as a grainy porridge-style drink served warm, usually sweetened with sugar and/or thinned with milk. It is usually served at breakfast like cream of wheat or oatmeal. It is said that elders would drink Atole because it gave them energy and if a mother is nursing it gives her more milk.^[1] Salvadoran varieties include atol shuco ("dirty" atol, a reference to its darker color), particularly popular in theCabanas region.^[2] The Nicaraguan homologue is pinolillo. In some parts of Honduras, fresh corn is ground and the expressed liquid is used as the base (instead of masa flour).Pipo's Restaurant 166 E 118th St # 3, New York, NY 10035-4004(212) 828-2382 ‎[mappress mapid="354"]http://cooksns.com/?p=4124

Horchata or orxata is the name of several kinds of traditional beverage, made of ground almonds, sesame seeds, rice, barley, or tigernuts (chufas).The name comes from Valencian orxata, probably from ordiata, made from ordi (barley) (Latin *hordeata < hordeum). The French and English 'orgeat', the Italian orzata, and the Surinamese Dutch orgeade have the same origin, though the beverages themselves have diverged, and are generally no longer made from barley. Various folk etymologies exist – one legend links the origins of the name to James I of Aragon, who after being given the drink for the first time by a local in Alboraia, was said to have exclaimed "Aco es or, xata!" ("That's gold, darling!") In Spain, it usually refers to orxata de xufa (horchata de chufa), made from tigernuts, water, and sugar. Originally from Valencia, the idea of making horchata from tigernuts comes from the period of Muslim presence in Valencia (from the 8th to 13th century). It has a regulating council to ensure the quality of the product and the villages where it can come from, with the Denomination of Origin. The village of Alboraia is well known for the quality of its horchata. It is served ice cold as a natural refreshment in the summer. Tigernut horchata is also used in place of milk by the lactose intolerant Horchata varies in taste across Latin America. Although the drinks may share the same name, the flavor of each is unique to its country of origin. While in some countries the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla. Though horchata was once typically homemade, it is now available in both ready-to-drink (shelf-stable or refrigerated) and powdered form in grocery stores. Horchata, together with tamarindo and jamaica, are the three typical drink flavors of Mexican agua frescas. In Mexico, horchata is made of rice, sometimes with vanilla and always with cinnamon. In the Dominican Republic it is done with ground rice, vanilla and pineapple and is called pera pinaThe horchata found in El Salvador is primarily made from morro seeds, not rice. Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients, the horchata is usually strained before serving.In Nicaragua and Honduras, horchata refers to the drink known as semilla de jicaro, made from the jicaro seeds ground with rice and spices. The drink is made with cold milk and sugar, and is very popular nationally. Recently, Nicaragua has begun exporting this product, primarily to the United States.In Puerto Rico, horchata is made with sesame seeds ground with rice, vanilla and cinnamon with either evaporated milk, milk or water. Some recipes call for coconut milk, allspice and rum.In Venezuela, horchata is generally called chicha, and the alcoholic variant is called chicha andina.In Ecuador, horchata is a clear red infusion of 18 herbs, and is most famous in the province of Loja.Bahia Restaurant & Cafe 690 Grand Street, NY 11211-4958(718) 218-9592 ‎[mappress mapid="353"]http://cooksns.com/?p=4121

CsabaLocal Origin of Name: HungarianFrom the name CsabaMeaning: GiftEmotional Spectrum • Beneath the calm exterior...Personal Integrity • He would never endanger his honor.Personality • Nothing is rarer than a good nature.Relationships • Not many people are as open as Csaba.Travel & Leisure • Unplanned trips can be the most fun according to Csaba.Career & Money • An education is Csaba's most valuable asset.Life's Opportunities • His ambition will serve him well.Csaba's Lucky Numbers: 12 • 46 • 31 • 25 • 17 • 1http://www.firstnamestore.com/?p=33391#axzz1fn7G9qhR