There are actually many other dishes and even drinks, such as atol.
They call it atole in Mexico, and is pretty similar.
You have to boil the corn grains until very soft, then smash them in the same grinding stone as where the tortilla paste is made, then, boil it again with sugar, cinnamon and a bit of salt.
It is served steaming hot, with a few grains of boiled corn seeds, normally in clay cups.
Guatemalans love to have it in the evenings with their favorite traditional snacks, and tourists can find it in the small plazas in Antigua, Panajachel and most main towns.
Another variation is the white atol, without sugar and without the cinnamon, served usually with some boiled black beans and a teaspoon of chile sauce.
There are some other variations of this last one, with large green beens and even boiled plantains.
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