"Like all Mesoamerican peoples before and since, the Aztecs depended heavily on maize, orĬorn.for their sustenance. Separate historic entries for many of the foods referenced above. [NOTE: This book has far more information than can be paraphrased here. Oxford Companion to Food, Alan Davidson 1999 (p. The culinary sophistication of the Aztecs is apparent from theĮxtraordinarily long list of spices and flavourings which they would use with chocolate." Maize was greatly enhanced by the process called nixtamalization.Beans and chia were importantĮnough to figure as items of tribute paid to the Aztec state, as were amaranth and squash seeds.Ĭhilli was available.The short list of domesticated creatures has headed by the turkey and Staple food of the Aztecs and the focus of a large part of their religion.The food value of the Who subsisted on meagre fare and for whom fast.were a part of the way of life. It contrasts strongly with the general impression of the Aztecs as an abstemious and frugal people, Motechuhzoma was served and ate, and of the thousands of jars of foaming chocolate, is famous. The Indians set the example they drank and found it good.The description by Bernal Diaz of how
It is said that they flinched from chocolate at first, but when He gives a list of 25 fruits, including four varieties of sweet potato, sweet They flourished and established their dominion over a wideĪrea.Sahagun tells us they feasted.on white tortillas, grains of maize, turkey eggs, turkeys, andĪll kinds of fruit.
The Aztecs, coming southįrom the deserts of New Mexico, had in the 14th century occupied sites in the valley of Mexico,Īn area rich in lakes, whose produce (fowl of many kinds, fish, frogs, water insects, algae) the
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Written in the 1530s, are full of fascinating detail for food historians. "Aztec food.is a subject for which relatively rich written source material exists.The chronicle ofīernal Diaz del Castillo, who accompanied Cortes.and the illustrated work.of Father Sahagun, Chinampas (agricluture, floating gardens).Īztec chocolate. This was, in part, due new food encounters and European/Catholic bias. Primary accounts contain many innacuracies. The first written descriptions we have of Pre-Columbian societies came from Spanish explorers and missionaries in the 16th century. Coe (scholarly resources)Īmerica, Cambridge World History of Food, Kiple & Ornelas
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