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Soft drinks from Southern Mexico
Atole agrio is a sour maize drink from southern Mexico. Maize kernels soak in water for one to five days while lactic bacteria sour them, then the grain is ground and strained, and the liquid is boiled into a gruel, often with panela, cinnamon and cloves.
| Maize kernels | White or yellow maize; blue maize in Veracruz; black maize in one Mexican form[lopez2025][fao138-ch4][torres2025] |
| Water | For soaking, then for cooking[lopez2025] |
| Panela, cinnamon and cloves | Added once the strained liquid boils[lopez2025] |
| Starter | spontaneous |
Total time across the recorded steps: 2 days – 6 days
What changes: Maize soaks for days and lactic bacteria sour it
Output: soured, softened kernels.
Microbes at work in this step
lactic fermentation starts in the soaking water
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Atole agrio is a sour maize drink from southern Mexico. Maize kernels soak in water for one to five days while lactic bacteria sour them, then the grain is ground and strained, and the liquid is boiled into a gruel, often with panela, cinnamon and cloves. Made in 5 steps over 2 days – 6 days. The longest step, soak the maize kernels until sour, takes 24 h – 5 days (López-Reynoso M 2025). Weissella and Pediococcus pentosaceus do most of the fermenting.
| Main step | 24 h – 5 daysReported[lopez2025][fao138-ch4] | Soak the maize kernels until sour |
|---|---|---|
| Acidity | pH 4Measured[torres2025] | Soak the maize kernels until sour |
Pozol starts from maize cooked with lime; atole agrio starts from kernels soaked in plain water, and the souring happens in that soak. Unlike tejuino, no sugar is added before fermenting.
One study found Enterobacteriaceae abundant all through the fermentation. The liquid is boiled before it is served.
Hazards the sources name: Enterobacteriaceae, abundant throughout the fermentation; Coliforms, with fungi and yeasts, early in the fermentation (blue-maize atole agrio).
Every number is labelled with how it is known. How this atlas is made
A sour atole called xoxoatolli, made with black maize, salt and chili, is recorded in Valley of Mexico writings of 1570–1587 as a morning remedy for the sick, in the Nahuatl dictionary's quotation of Francisco Hernández.
