The word pinole comes from the Nahuatl pinol and alt meaning “toasted corn water” which describes the ancestral ingredients in this pre-Hispanic beverage. The modern beverage from northern Oaxaca includes cacao and achiote, which gives the drink its reddish foam. Cinnamon and sugar, neither of which is native, is also added to the drink. It takes a full day to prepare and is served at special occasions including baptisms and weddings.
Prepared by Elisa Léon Pérez.