NUTRITIONAL HABITS OF AZTECS AND INCAS

NUTRITIONAL HABITS OF AZTECS AND INCAS

ELİT KURDOĞLU21002247

The Aztecs built a great empire in central Mexico but were conquered by the Spanish.

DAILY AZTEC FOODS

Maize was usually made into tamalles, tortillas or a common porridge called atole. Maize was extremely important, in fact it was a role in Aztec mythology. It was the Aztecs' staple food. It could grow in many colors and sizes. It could grow in the hardest conditions.

MAIZE

TAMALES

Traditional Mesoamerican dish made of masa(a starchy dough , usually corn based)

TLAXCALLI/TORTILLAS

AZTEC STEW

 It contains corn, beans, and onions. The ingredients in the stew were some of their main crops because they grew them in high quantities. This is why these crops were important to the Aztecs.

CACAO BEAN

They were very important to the Aztec diet. They were counted as a HUGE delicacy and were cherished. These beans were usually crushed into a drink with peppers. The beans were rare and very valuable to the Aztecs

The Aztecs used chilli, chipotle, and other peppers in many dishes even including hot chocolate.

CHIPOTLE PEPPER

COOKING METHODS ADAPTED BY AZTEC CUISINE

BOILING

STEAMING

FRYING

PULQUE

Pulque is an alcoholic beverage made from the fermented sap of the maguey plant. It is traditional to central Mexico

XOCOATL

The Aztecs prepared a highly spiced beverage called “xocoatl,” with cocoa beans that were roasted, pounded in a mortar and flavored with chiles, vanilla, annatto, and sometimes honey and dried flowers.

INCA EMPIRE

CHARQUI

Charqui is froze and dried beef

CHICHA

Chicha is a term used in some regions of South and Central America for several varieties of fermented and non-fermented beverages, many derived from maize

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