The holiday season is a time rife with food tradition. Currently, a nation of home cooks is putting away its stuffing and yam recipes until next year, while at the same time digging up the passed down fruit cake or latke instructions.
For Chef Jorge Romero, who was raised in rural Honduras, this time of year means Atole. A comfort food staple since the 16th Century Mayans, Atole is a Mexican and Central American soup/hot drink that can differ greatly from region to region and family to family. In Chef Romero’s case, the Atole that he learned from his Grandmother is a soup made of sweet plantains, cinnamon and cloves. At Solstice the soup is garnished with croutons to add some text and pomegranate seeds to offer a tartness that cuts through the creamy sweet soup. The result is like nothing I have ever tasted before; it is a soup that hints at a dessert custard yet never comes off as too saccharine.
We are excited to have Chef Romero share this dish from his childhood with our fortunate customers.
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