Mexican atole is traditional at dias de los muertos celebrations, and it's chocolate version, champurrado, is popular at Christmastime.
Tag: Breakfast
Atole
Muesli
(Swiss oats and fruit breakfast)
Muesli, or müsli, is a breakfast cereal developed at the turn of 20th century by the Dr. Maximilian Bircher-Benner, a Swiss nutritionist.
Tamales de Elote
(Central American fresh corncakes)
Tamales de elote are a favorite breakfast food in Mexico and throughout Central America. In El Salvador and Guatemala they are often served as the starchy portion of a meal.
Shrimp and Grits
(American, Southern-Soul shrimp and gravy over grits)
Shrimp and grits is a classic from the Low Country of coastal South Carolina and the Charleston area.
Scottish Oatcakes
(Scottish oats quickbread)
Oatcakes are an ancient mainstay of the Scottish diet and were for a long time one of the main sources of carbohydrates for the average Scotsman.
Scones
(Scottish quick teacakes)
Scones form an essential component of a Devonshire or Cornwall cream tea when served with strawberry jam and clotted cream.
Sausage Rolls
(Australian, New Zealand sausage-stuffed puff pastry)
Popular in New Zealand and Australia, sausage rolls are eaten for breakfast, lunch or as appetizers at parties and get-togethers.
Sausage Gravy
(American white sauce with sausage)
When served with baking powder biscuits, this sauce becomes the famous and beloved Southern breakfast dish called “biscuits and gravy.”
Misoshiru
(Japanese miso soup)
Misoshiru is a basic part of the typical Japanese breakfast. This nourishing soup is eaten alone or with eggs, rice, fish and pickles.
Migas
(Portuguese, Spanish leftover bread dish)
What started out as a simple, easy breakfast for poor shepherds has turned into a point of culinary pride for both Portuguese and Spaniards, served at all times of the day.