Aztec

Aztec food belongs to the historical cuisine of certain Central Mexican ethnic groups and the speakers of the Nahuatl language, who existed in the 14th to the 16th century i.e. the post-classic Mesoamerican period, occupying the major Mesoamerican regions. The most important staple food in the Aztec cuisine was corn, which also carried a mythological significance and was available in different varieties of color, size, quality and texture and was cooked in the form of atolli or tamale, tortillas and maize gruel. Chili peppers and salt were the next most important Aztec food items, closely followed by beans, chia and New Word amaranth grains like pigweed.

Drinks from the Aztec cuisine commonly included maize gruel, the century plant fermented juice called pulque and alcoholic beverages made of different fruits, cacti and honey, while the drink made from cacao was meant for the elite class, which was often flavored with herbs and spices.

 

Ingredients Commonly Used in Aztec Foods

A great variety of meat like turkey, fowl, Green iguana, pocket gophers and insects, insect eggs and larvae formed important Aztec food. Besides, axolotls, fish and shrimp were also popular, alongside different kinds of fungi, mushrooms and the parasitic corn smut. Vegetables commonly eaten by the Aztecs included all kinds of squashes and the roasted, dried or fresh squash seeds were most popular. Tomatoes were used as ingredients along with chili to make different kinds of sauces or as tamale fillings.

Seasonings of chilies, cilantro, Mexican anise, Mexican oregano, garlic and Kunth’s onion and flavorings of vanilla, epazote, avocado leaf, mesquite, achiote, hoja sant and popcorn flower were common.

 

Cooking Methods Adopted by Aztec Cuisine

Steaming or boiling of food in clay jars or pots with two handles called olla or xoctli, was most common. Frying is believed to have been done only with syrups instead of fats.

 

Everyday Aztec Food

Dishes like casseroles, tortillas, sauces and tamales were a part of the everyday Aztec food.

 

Food Habits and Etiquette

Although two meals a day was most common in Aztec cuisine food habits, laborers were fed three meals a day. One popular Aztec food etiquette was, that, before a meal the servants served the diners with fragrant tobacco tubes or flowers, with which the diners rubbed their hands, neck and head, after which, when the meal was served each diner dropped some food on the floor as an offering to Tlaltecuhtli God.

The Aztec food table manners were largely influenced by the warrior movements, and the very act of smoking tubes and rubbing hands on flowers reminded of how the warriors received their shield and atlatl. Moreover, the tortillas or tamales were served from baskets and the diners held individual sauce bowls in the center of their right palms and dipped the breads in it with left hand. For dessert, chocolate was eaten from a calabash cup.