Dionicio Jiménez, co-owner and chef at Cantina La Martina, wants to introduce more people to the traditional warm Mexican-American treat known as atole, writes Michelle Myers for The Philadelphia Inquirer. 

Atole is a thick hot milk or water-based drink mixed with spices, fruits, and chocolate.

Growing up in Mexico, Jiménez remembers the spice scent that often permeated his home when his mother would make matutinal atole.

“Atole tastes like memories, nostalgia, and respect for all the people who have taught us and shared their recipes with us,” he said.

To give others a taste of that experience, Jiménez is expanding Cantina La Martina’s regular offering of chocolate atole into a full atole experience featuring seven new flavors.

Chocolate is the most common flavor at many other local Mexican restaurants; however, Jiménez is bringing new flavors to his Kensington restaurant — namely arroz con leche (rice pudding), cacao flower, champurrado (thick chocolate with corn flour), guava, masa (corn flour), oat milk, and pumpkin.

While atole isn’t meant to be alcoholic, customers can also ask for spiked versions of the beverages. 

Cantina La Martina plans on serving these drinks until the end of February or early March.

Read more about Cantina La Martina’s atole experience at The Philadelphia Inquirer.

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