You pronounce it "Cham" "Puu" "Ra" "Doh" 

Champurrado is a chocolate-based atole, a warm and thick Mexican drink usually drank around the holidays, but you can also have it on a cold night like the ones we have been experiencing recently. 


1 cup of Corn Flour (we like to use Maseca)  

2 tablets of Mexican chocolate  

6 ounces of piloncillo or brown sugar (depending on how sweet you want to make it)  

3 cinnamon sticks  

6 cups of water  


In a medium size pot, simmer 5 cups of water along with the chocolate, brown sugar, and cinnamon until it dissolves. This will take about 6-8 minutes.  

In a separate cup, mix the corn flour with 1 cup of water until all the lumps have dissolved.  

Slowly add the corn flour mixture to the pot and stir. Keep simmering at low heat and keep stirring for about 8-10 more minutes, consistency should be thick.  

Enjoy with your favorite pan dulce or by itself. 


A quick and delicious raw salsa recipe!


10 Tomatillos (husked and rinsed)  

4 Serrano Peppers  

10 sprigs of fresh Cilantro  

Avocado, as desired  

Salt, as desired  


Grind the tomatillos, serrano peppers, cilantro in a blender or a food processor.  

Add salt and avocado as desired 

Enjoy with a carne azada or with chips!

What's your favorite type of salsa?