Atole Newsletter
by Renata Lira
#1,163
in 🍲 Food & Drink
in 🍲 Food & Drink
Atole Newsletter
About the Substack
Food journal of a Chilanga writer-cook-mom.
/ Diario de comida de una escritora-cocinera-mamá chilanga.
Free Subscription Benefits
- Monthly essays, discussions, selected free posts. // Ensayo mensual, discusiones, entradas gratis seleccionadas.
Paid Subcription Benefits
- Monthy essays // Ensayos mensuales.
- Food journals and recipes // Diarios de comida y recetas.
- Food roundups and open-thread discussions (coming soon). // Enlaces comestibles e hilos de discusión (próximamente).
Paid Subscription Plans
- MX$1,000 a year
- MX$100 a month
About Renata Lira
Writer & cook from Coyoacán, Mexico City.
Is this your Substack?
Request changes.
Atole Newsletter's recommended Substacks
Flávia Schiochet
fogo baixo
reflexões lentas sobre alimentação, culinária e gastronomia // slow cooking ideas about food, cooking and gastronomy
3K+
free subscribers
free subscribers
Andrew Janjigian
Wordloaf
A thrice-weekly, IACP-nominated breaducational newsletter from Andrew Janjigian. "Pedantic crap!" — A (former) reader
1000+
paid subscribers
paid subscribers
13K+
free subscribers
free subscribers
Nic Miller
Tales From Topographic Kitchens
A feast of writing about food, eating and cookbooks in one easy-to-access place. Winner of the Guild of Food Writers Award for best online food writing 2020. Written by Fortnum & Mason's Cookery Writer of the Year 2022.
Vittles
Vittles
Vittles is an online magazine based in the UK and India, publishing new food and culture writing.
1000+
paid subscribers
paid subscribers