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Stage 1 of 3
atolli
Nahuatl · pre-1500s
"a thick, warm corn drink"
combined 'atl' (water) and 'olli' (viscous), describing a thick corn-based drink
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Stage 2 of 3
atole
Spanish · 1600s
"a warm, thickened corn-based drink"
adopted into Mexican Spanish for the traditional warm corn beverage
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Stage 3 of 3
atole
English · 1710s-1720s
"a traditional Mexican hot corn-based beverage"
borrowed into English through accounts of Mexican cuisine
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