Batido is a fruity drink topped with a powder called pinol, a coarse flour made from ground toasted maize kernels, often in a mixture with a variety of herbs and ground seeds, which can be eaten by itself or be used as the base for a beverage*. The old man serving the batido here told me exactly what fruits are used in the preparation, but I must admit I have forgotten all, although I believe it was papaya, pineapple, et cetera and anise.
My friend Sofía sent me her recipe which is cacao seeds, allspice, vanilla, achiote (annatto) and other ground seeds such as zapote (pouteria sapota). As you can see, this is a completely different recipe than above.
Elí Orozco, a long time reader, first had Batido in Sa Juan Comalapa, and the street vendor would not tell him her recipe. And as far as they told him, batido is only available in November, December and January (?). However, batido is found at the velaciones, vigils, during Lent and quite possibly at town fairs.
If you a recipe for batido or additional information you would like to share with the rest of us, please do so in the comments.
© 2013, Rudy Girón. All rights reserved.