I get up at 4 AM to prepare catracho-style Atol de Elote (corn porridge) and try to sell it in cups in the streets of Comayagua. I visit the corn fields of Atolera Yoselin in Comayagua (along the CA-5 highway) to harvest corn and learn each step from the corn fields to the palate. The atol is an artisan drink from Honduras where freshly cut corn is liquefied. It is a hot, creamy, and delicious drink.
After eating a variety of typical Honduran food at the Atolera Yoselin restaurant, I travel to the bus station in town to sell the atoles. How many points from 0-10 will people give my atol? Let's find out together.
Thank you very much Atolera Yoselin for making the video possible.
Atolera Yoselin Location: goo.gl/maps/4b...
Atolera Yoselin Facebook: / atolerayoselin
Thanks to:
Hotel Casa Grande
Facebook: / hcgcomayagua
Instagram: / hotelcasagrandecomayagua
Thomas Productions:
Facebook: / thomasproductionshn
Instagram: / thomasproductions_hn
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