Aztec cuisine

Aztec Cuisine refers to the food, cooking methods and eating habits of the Aztec civilization, which was a dominant force in central Mexico from the 14th to 16th centuries.

History

The Aztec Empire was rich in variety of foodstuffs due to the diverse ecosystems found within the empire. This variety was also augmented by the Aztecs' sophisticated agricultural techniques, such as the construction of chinampas, artificial islands also known as "floating gardens".

Staple Foods

The staple foods in Aztec cuisine were corn, beans, and squash. These were often supplemented with vegetables, such as chili peppers, tomatoes, and avocados. Corn was ground into maize and used to make a variety of foods, including a type of thin bread called tortilla.

Protein Sources

The Aztecs also consumed a variety of protein sources. These included domesticated turkeys, wild game such as deer and rabbits, and a variety of fish and shellfish. Insects, larvae, and even algae were also important sources of protein.

Beverages

Pulque, a fermented drink made from the sap of the maguey plant, was a common alcoholic beverage. Chocolate, a luxury item, was often consumed as a beverage by the Aztec nobility.

Culinary Techniques

Aztec cooking techniques were simple yet effective. They used stones as tools to grind corn and other ingredients. They also used a variety of cooking methods, including steaming and boiling.

Cultural Significance

Food played a significant role in Aztec rituals and religious ceremonies. For example, during the festival of Huey Tozoztli, the Aztecs would offer maize and beans to the gods.

See Also

• Maya cuisine
• Inca cuisine