Anagrammeja & Tietoja | englanti sana ATOLE

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Esimerkkejä ATOLE käyttämisestä lauseessa

• Markets like this serve traditional dishes such as saffron tamales, sopa de pan, asado coleto, atole de granillo and a drink called posh made from sugar cane.
• Atole is a preparation of ground maize often flavored with chili and salt (for a savory dish), or, in more modern times, with piloncillo and cinnamon (for a sweet dish).
• Atole is made by toasting masa on a comal (griddle), then adding water that was boiled with cinnamon sticks.
• It is prepared with either a masa (lime-treated corn dough), masa harina (a dried version of this dough), or corn flour (simply very finely ground dried corn, especially local varieties grown for atole); piloncillo; water or milk; and occasionally containing cinnamon, anise seed, or vanilla.
• Foods that are customarily eaten in Proteccion are tamales, "travelers" tamales (ticucos), sweet bread (marquezote), cornbread (pan de maiz), caramel milk (dulce en leche), tripe soup (sopa de mondongo), free-range chicken soup (sopa de gallina criolla), sweetened stewed squash (ayote en dulce), tamalitos, corn tamales (montucas), corn tortas (riguas de atole, typically with freshly harvested corn), sweet corn drink (atol de elote, typically with freshly harvested corn), Honduran red beans (frijoles), corn tortillas (tortilla de maíz), and fried cassava (yuca frita).
• While a student at the University of San Diego, he created an alternative poetry venue in the early 1990s to highlight the work of Xicana and Xicano artist, it was called "Noche de Atole".
• Typical dishes include nopals with pipian sauce, grilled nopal, river shrimp prepared various ways, atole, beans with nopal, pulque bread, enchiladas in various styles, sweets made from squash seeds, peanuts and squash, gorditas, pacholes, and sacahuil (a very large tamale).
• Both atole and pozole were liquid-based gruel-like dishes that were made by mixing ground maize (hominy) with water, with atole being denser and used as a drinking source and pozole having complete big grains of maize incorporated into a turkey broth.
• In the markets and restaurants one can find mole negro, chichilo, higaditos, mole coloradito, Cegueza, pipian, atole, tepache and mezcal.
• In this festivity the ejidal authorities get involved, and they are in charge of giving to the participants tepache (a fruit fermented beverage), mezcal, atole and tamales.
• Beverages include atole with chocolate, hot chocolate, tejate (drink made with mamey seeds, corn, cocoa and a flower called Rosita de cacao), horchata and hibiscus tea.
• This dish is a kind of salty atole, a thick soup with a doughy consistency that is cooked in chicken soup, guajillo chilies, tomatoes, lard or oil, and fresh oregano.
• Both atole and pozole were liquid based gruel-like dishes that were made by mixing ground maize (hominy) with water, but being the first much more dense used as a drinking source and the second one with complete big grains of maize incorporated into a chicken broth.
• The murals of Chiik Naab represent daily life scenes of the ancient Maya society, a rarely represented topic that gives the murals a high level of importance since the vast majority of Maya pictorial representations are either ceremonial, religious or political topics mostly glorifying the image of deities or rulers while the Chiik Naab murals represent the scenes of a Maya market like merchants offering different traditional dishes of tamale or atole while others consume them.
• Zaachila has a stationary municipal market in which can be found regional foods such as barbacoa, "chichilo,"mole verde, turkey in mole with rice, carnitas and empanadas, served with tepache, atole, mezcal and hot chocolate; however, most shopping is done on Thursday, the town's market day.
• It is celebrated with music, fireworks and foods such as pozole, enchiladas with mole sauce, quesadillas with squash flowers and atole.
• After piñatas, there is a meal which usually includes tamales, atole, buñuelos, and a hot drink called ponche, which is made from seasonal fruits such as tejocote, guava, plum, mandarin orange, orange and/or prune, sweetened with piloncillo, a kind of brown sugar, and spiced with cinnamon or vanilla.
• Post-contact Chamoru cuisine is largely based on corn, and includes tortillas, tamales, atole, and chilaquiles, which are a clear influence from Mesoamerica, principally Mexico, from Spanish trade with Asia.
• Churipo is a beef soup, atole de pinole (with toasted corn), tamales de chapata, made with amaranth seed.
• Mascogo traditional dishes include soske (a type of atole), tetapún (bread made from camote), pumpkin or piloncillo empanadas and pan de mortero.
• Their most outstanding food are some seafood and Mexican snacks; the corundas (a kind of tamale), and finally the typical sweets are the coconut atole, the "payos", and the "chiltes" (sweets made out of naseberry sap).
• There are many examples of this phonological change, such as atole (

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