If you’ve never had atol de elote before, think of it as the hot love child of corn and horchata. The sweet, creamy drink is made with corn and often thickened with cornstarch or corn flour. You can find it at most Salvadoran restaurants (like every single iteration of Atlakat or Atlacatl) and a few Nicaraguan and Honduran spots, too. Oddly, most of these places aren’t very vocal about their atol. It’s hardly ever on the menu, so you have to ask about it, like this is some kind of corn black market. Some places, like El Atlacatl in Little Havana, only make it on weekends and it’s so popular that you’ll have to call ahead to reserve a container. After trying over a dozen versions throughout Miami, we understand why. Top it off with some cinnamon, and this yellow beverage can convince you it’s Christmas in April.
