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Atoles and moles are starring at Philadelphia’s Cantina La Martina this holiday season.
Chef-owner Dionicio Jimenez has introduced seven new varieties of atole in honor of his mom, who used to make the traditional beverage every day before school. While chocolate is the most common atole flavor at many restaurants, Jiménez has introduced arroz con leche (rice pudding), cacao flower, champurrado (thick chocolate with corn flour), guava, masa (corn flour), oat milk, and pumpkin to Cantina La Martina customers. The atoles are so popular that they've been featured in a story in The Philadelphia Inquirer.
See a recipe for a spiked champurrado atole at elrestaurante.com/recipes/cocktails/champurrado-de-tito’s/
Mole lovers will have a chance to taste several mole interpretations from around the world, prepared by seven different chefs, at the restaurant’s special 7 Moles dinner during two seatings on December 20. Guests will also enjoy complimentary ponche, a small gift by a Mexican artist, and a mole recipe card. A portion of proceeds from the dinner will be donated to a food pantry at the local McPherson Square Library.
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