AI-generated image Chilate
Cold, sweet chocolate drink from the Costa Chica of Guerrero, made with cocoa, rice and cinnamon and served with buñuelos at village festivals.
Also known as chilate de Guerrero, chilate de Ayutla, chocolate de arroz, chocolate con arroz de la Costa Chica
About Chilate
Chilate is a cold, sweet chocolate drink from the state of Guerrero in southwestern Mexico, made from ground cocoa, rice, cinnamon, sugar and water, with a name that comes from the Nahuatl chilliatl ("chili water"). The drink is built on a base of atolli, a thick maize drink, into which the rice is cooked until the whole thing is creamy, and the cocoa is added in a thin paste so that the flavour is gentle and milky rather than bitter. It is poured cold into a tall glass, often over crushed ice, and served with buñuelos or pan dulce on the side.
Chilate is most associated with the town of Ayutla de los Libres and the surrounding Amuzgo, Mixtec, Tlapanec and Afro-Mexican communities of the Costa Chica region, and it is a fixture at village festivals, patron saint days, and the public markets of Ometepec, San Luis Acatlán and Acapulco. A different chilate, made from corn dough, black pepper and ginger, is drunk in El Salvador, Honduras and Nicaragua, where it is a hot drink served with sweets such as nuegados and dulce de camote. The Mexican drink is generally agreed to be the older of the two: the cold, sweet, rice-and-cocoa form is unique to the Guerrero coast and is increasingly seen on menus in Mexico City and Oaxaca.
History & Culture
The name chilate derives from the Nahuatl word chilliatl, meaning “chili water,” though the drink today is typically sweet and contains no chili. Its exact origins are debated, but it is widely understood as a pre-Hispanic cocoa-based beverage that evolved after the Spanish introduced rice, which became a defining ingredient alongside native cinnamon and sugar.
Chilate is most strongly associated with the Costa Chica region of Guerrero, where it is sold by street vendors and enjoyed as a refreshing cold treat in the region’s warm climate. Regional variations such as chilate de Ayutla or chocolate con arroz reflect local preferences, and the drink remains a point of cultural pride in southwestern Mexico, often served during festivals and family gatherings.
How to make Chilate
AI-assisted, not kitchen-testedChilate (Cold Cocoa-Rice Drink from Guerrero)
A cold, sweet chocolate drink from Guerrero, Mexico, made with rice, cocoa, and cinnamon, served over ice. The name comes from Nahuatl for 'chili water,' but it's not spicy.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Serves
- 4
- Difficulty
- Medium
Recipe ingredients
- 100 g (½ cup) white rice, short-grain preferred
- 60 g (½ cup) masa harina (instant corn flour), for the atolli base
- 1 liter (4 cups) water, divided, use 500 ml for the masa and 500 ml for the rice
- 150 g (¾ cup) piloncillo or dark brown sugar, grated or chopped, piloncillo is a cone of unrefined sugar; substitute with brown sugar if unavailable
- 50 g (½ cup) unsweetened cocoa powder or ground cacao, use a good-quality cocoa for a gentle, milky flavor
- 1 whole (1 stick) cinnamon stick, or 1 teaspoon ground cinnamon
- ice, for serving
Steps
- 1 Make the atolli base: In a large pot, whisk together the masa harina and 500 ml (2 cups) of the water until smooth. Place over medium heat and cook, stirring constantly, until the mixture thickens to a paste, about 5–7 minutes.
- 2 Add the rice and remaining water: Pour in the remaining 500 ml (2 cups) water and the rice. Stir well, bring to a gentle simmer, then reduce heat to low, cover, and cook until the rice is very soft and the mixture is creamy, about 30–40 minutes. Stir occasionally to prevent sticking.
- 3 Prepare the cocoa paste: In a small bowl, mix the cocoa powder with 3–4 tablespoons of the hot rice mixture to form a thin, smooth paste.
- 4 Finish the drink: Stir the cocoa paste into the pot. Add the piloncillo (or brown sugar) and cinnamon stick (or ground cinnamon). Stir until the sugar is completely dissolved. Taste and adjust sweetness - the chilate should be sweet but with a gentle cocoa flavor, not bitter.
- 5 Cool and serve: Remove the cinnamon stick. Let the chilate cool to room temperature, then refrigerate until thoroughly chilled (at least 2 hours). Serve in tall glasses over crushed ice, with buñuelos or pan dulce on the side, if desired.
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Where to eat it
Family kitchens and the municipal market of Ayutla de los Libres, market stalls in Ometepec and San Luis Acatlán, the Sunday plaza of Acapulco, regional food courts in Mexico City (Mercado de San Juan, Coyoacán), and Oaxacan markets where a similar cold chocolate-rice drink is sold at festival time.
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Chilate - frequently asked questions
What is Chilate?
Chilate is a cold, sweet chocolate drink from the state of Guerrero in southwestern Mexico, made from ground cocoa, rice, cinnamon, sugar and water, with a name that comes from the Nahuatl chilliatl ("chili water"). The drink is built on a base of atolli, a thick maize drink, into which the rice is cooked until the…
What is Chilate made of?
Chilate is made with ground cocoa, rice, ground cinnamon, piloncillo or sugar, water and maize for the atolli base (optional). Recipes vary by region and by cook, but those are the core ingredients.
Where does Chilate come from?
Chilate comes from Mexico, and is especially associated with Mexico (Guerrero - Costa Chica, Ayutla, Ometepec, Acapulco). The name chilate derives from the Nahuatl word chilliatl, meaning “chili water,” though the drink today is typically sweet and contains no chili.
Where can I eat Chilate?
Family kitchens and the municipal market of Ayutla de los Libres, market stalls in Ometepec and San Luis Acatlán, the Sunday plaza of Acapulco, regional food courts in Mexico City (Mercado de San Juan, Coyoacán), and Oaxacan markets where a similar cold…
How do you make Chilate?
Making Chilate at home takes about 15 minutes of prep and 40 minutes of cooking. The recipe on this page serves 4 and is rated medium. Full ingredient list and step-by-step method are in the recipe section above.
What else is Chilate called?
Chilate is also known as chilate de Guerrero, chilate de Ayutla, chocolate de arroz, chocolate con arroz de la Costa Chica.
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