NUTRITIONAL HABITS OF AZTECS AND INCAS ELİT KURDOĞLU 21002247
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
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
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.
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