Mesquite Atole – Kúi Wihog

I enjoy atole – a warm drink popular throughout Mexico, Central America, and the American Southwest.

Atole Has Many Variations

Atole (pronounced a-tole-ee) is generally based on corn, frequently sweetened somehow, and often prepared with cinnamon as well. There are countless various recipes for preparation, and every family hastheir own.    Most people who grow up drinking atole consider it a breakfast drink, and/or a comfort food, and in some cases, a holiday treat. You could compare atole to cocoa in the USA.    Atole is not always made from corn.    It can also be made from rice, wheat, oatmeal, or mesquite pods.


Word Nerd Says

savor-language-geek-shares-informationAtole comes to us directly from the Nahuatl word for a warm drink made from ground corn.

Mesquite for Atole

For over 9000 years, the peoples of the Southwest used the pods of the mesquite tree.    Mesquite is one of roughly 40 species of Prosopis (in the wide sense), a desert legume tree.    The pods are of various edibility and palatability, but all are considered “mesquite” a word that comes to us from the Náhuatl mizquitl.

Most species of mesquite have sweet pods that can be eaten right off the tree, much in the manner of carob or tamarind.    Mesquite pods contain seeds, but they are tiny.    If eating fresh pods, the seeds can be spit out, much like watermelon seeds.

The purple tinged ones tend to taste sweeter. Photo courtesy W. Anderson.

Mesquite pods ripen in July, and thus the pods are a valuable source of food during the summer months.    For farmers or hunter-gathering peoples, summer can be a lean time, before the corn is harvested, before many fruits are ripe for plucking, and long before it is time to harvest wild nuts.

Mesquite Harvest & Preparation

Pods are plucked ripe from the tree.    In the past they were laid in the sun to fully dry before grinding or storage.    Modern cooks toast the pods in the oven.    Traditional use was to enjoy the bounty of the season in the season when it occurred.    Some pods were stored for Fall celebrations.

To safely harvest mesquite see our page on the topic, under “Savor Safely.”

Other mesquite recipes (including a number of gf options!) can be found by using our search bar or visiting our “Forage” Page.

Mesquite Nutrition

The pods of mesquite contain many complex carbohydrates, including soluble gums and fibers, making them a “slow release” carbohydrate source.    These pods can taste quite sweet but have a very low glycemic index, making them an ideal food to help control blood sugar, and a food often possible for diabetic to safely enjoy.

Native peoples avoided eating an excess of fresh pods all at once.    If overindulged in, these gums and fibers might lead to what can be politely termed “gastric distress.”    Pods are also “a good source of calcium, manganese, iron, and zinc,” according to information compiled by anonymous (s.d.) in Healthy Traditions.

Mesquite pods are pounded to break into meal for eating.

Mesquite Pod Use

The entire mesquite plant was and still is used in many ways, and I recall the first time I ever tasted any.    My mother was a student of Edward and Rosamond Spicer, noted anthropologists.    Thus in my childhood we visited the Tohono O’odham many times and participated in an array of festivals.    There were joyous processions, dancing, singing, laughing conversation.    Older women clustered around small smoking fires with pots and kettles of tasty foods cooking and simmering away.    The children ran and played kid games until called to order by the adults.    I knew no words of O’odham, but kids don’t need words to play tag, jump rope, and play a popular hoop rolling game.

Every so often one child would be called over by a grandmother, and the rest of us kids were invited too.    Some tasty treat was passed around on a plate with a spoon or maybe a single tin cup for all to sip from.    Lip smacking, gentle smiles, soft words, warm glances.    I learned to say “kúi wihog,” the O’odham word for mesquite. (Although I confess my tone deaf pronunciation causes smiles to this day.)

Mesquite pods are difficult to grind into meal, so traditionally they were boiled to soften them.


How to Make Mesquite Atole

All you need to make mesquite atole are some mesquite pods and water.    If you want celebrate more – like for a festival such as a saint’s day or a memorial service – then you can add brown sugar and cinnamon.

Whole mesquite pods are broken into small pieces and tossed in a pot of water to soak overnight.    The next day, right in that same pot, heat up the water and pods.    Mush the boiled pods well with a broad spoon against the side of the pot to release the sweet pod fibers to swirl in the water.    Drink when pods are all mushy and have released their flavor. Some mesquite smoke from the campfire adds to the savor-the-southwest-mesquiteoverall uniqueness of the experience.

Mesquite atole was consumed warm in the cooler months of winter.    In summer it was allowed to cool overnight and drunk as a nutritious morning breakfast drink.    To this day I make some for myself every so often.    I “cheat” and use ground mesquite meal, roughly 2 tablespoons per cup of boiling water.


Buena Salud!

More about O’odham traditional plants –

soule-kino-southwestThe last few copies of this out-of-print award winning Southwestern book are now for sale. Father Kino’s Herbs: Growing and Using Them Today  

The review says:

“Award-winning garden writer Dr. Jacqueline A. Soule has pulled together a fascinating book on the life of Father Eusebio Francisco Kino and some of the plants that he brought to Southern Arizona and northwestern Sonora, and area called the Pimeria Alta.”

A steal at only $20!  This link is to our sales site. The profits from the sale go to the local Horticulture Therapy non-profit Tierra del Sol Institute.  We hope you will help support this great Southwest non-profit!

And Here’s Our Cookbook!

savor-honey-bookMay we suggest our dandy little cookbook?   Christmas is coming 😉

Using Honey in New and Savory Ways offers 36 pages of tips for using honey in your cooking, as well as in all manner of dishes. A steal at only $6!

We hope you will help support some local Southwest folks!
From the review:
“Honey is for more than desserts and this book can help! Using honey in cooking savory dishes helps engage all your taste buds and adds a layer of added flavor to everyday dishes – plus holiday fare.”

Beekeeper?  We offer volume discounts – because if you sell honey in local markets you might want to offer some of these books as well.

About the Author:

Jacqueline A. Soule, Ph.D. is an Ethnobotanist, Associate Researcher at the University of Arizona Herbarium, and Chair of the Desert Legume Program (DELEP) Advisory Board. She is author of 15 books, countless articles, and is a popular public speaker.    She researches traditional uses of plants by local peoples and writes about growing and using plants of the Sonoran Desert for two sites
here at


anonymous    (s.d.).    Healthy Traditions: A Cookbook for Native Americans.    Native Seeds/SEARCH, Tucson, AZ.

Dahl, K. A.    1995.    Wild Foods of the Sonoran Desert.    Arizona-Sonora Desert Museum Publications, Tucson, AZ.

Ebling, W.    1986.    Handbook of Indian Foods and Fibers of Arid America.    University of California Press, Berkeley, CA.

Hodgson, W. C.    2001.    Food Plants of the Sonoran Desert.     University of Arizona Press, Tucson, AZ.

Nagel, C.    (s. d.).    Mesquite Recipes.    Friends of Pronatura, Tucson, AZ.

Soule, J. A. (2011) Father Kino’s Herbs: Growing and Using Them Today.*   Tierra del Sol Institute Press, Tucson AZ.

Tohono O’odham Nation    (s.d.).    When Everything Was Real: An Introduction to Papago Desert Foods.    Tohono O’odham Nation, Sells, AZ.

*Award: Notable Southwest Book 2011.


© Article copyright Jacqueline A. Soule. All rights reserved. You must ask permission to republish an entire blog post or article. Okay to use a short excerpt – but you must give proper credit to Savor the Southwest.    You must include a link to the original post on this site. No stealing photos.


The authors of this website have researched the edibility of the materials we discuss, however, humans vary in their ability to tolerate different foods, drinks, and herbs. Individuals consuming flowers, plants, animals or derivatives mentioned in this blog do so entirely at their own risk. The authors on this site cannot be held responsible for any adverse reaction. In case of doubt please consult your medical practitioner.

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