Famous local author Rudolfo Anaya prefaced his recipe for atole (pronounced ah-toe-lay; it’s a Nahuatl word) in More of the Best from New Mexico Kitchens with his grandfather’s saying about it: “Un día sin atole es como un día sin el Sol.” (A day without atole is like a day without sun.) If I recall, he went on to say his abuelo liked to spike his with a bit of brandy, which is a little too early for my tastes, but I do love a bowl of atole (or chaquewe, the Pueblo name for it) in the morning, especially when the weather gets cold. Here I topped it with the leftover craisins, pistachios, and white chocolate chips I had from making Christmas biscotti. And, of course, cream.
The recipe is super-simple. You just bring 1 part blue cornmeal and 4 parts water with a pinch of salt to a boil and then simmer over medium-low heat until it thickens to your desired consistency–usually about 10 minutes, but your mileage will vary with humidity, altitude, etc. I usually use 1/4 C per person, but that’s on the smallish side serving-wise. It’s warm and filling, though, just like sunshine.
The Rookery 
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