At the turnoff for Point Reyes Station, I came across this brightly painted stand for Atole and Tamales. A warm morning cup of atole from one of the huge simmering caldrons in the markets kept me going years ago while traversing the mountains of Guatemala. Inexpensive sweetened corn gruel that filled you up for the day. I saw the campesinos in the market squares perching on the narrow wooden benches downing a steaming bowl of the stuff and figured that I had to try it. The spices added a savory complexity.