The Marjorie Barrick Museum of Natural History, UNLV

TYPICAL FOODS

RELATED LINKS:

MAYA CALENDAR, MATH AND ASTRONOMY

Use our provided information to learn about the Maya.

MAYAN LANGUAGE

Learn about Mayan language and writing.

MAYA ARCHITECTURE

Learn why the Maya built their temples.

MAYA BALLGAME

Learn about the ancient Mesoamerican ballgame.

MAYA MUSIC

Learn about ancient Maya music.

ANCIENT FOODS

Learn some of the foods the ancient Maya and other groups ate.

Achiote Seeds: Achiote is the seed of the annatto tree. This tree was originally from South America but found its way to Mexico and Central America over time. Achiote seeds and paste are commonly used in Maya cuisine.

Amaranth Spanish: Amaranto, Nahualt, Huautli or Huauhtli: Evidence suggests that indigenous peoples first began cultivating amaranth between 5,000 and 7,000 years ago. The use of amaranth in Mesoamerica as a food probably began with the Mayas, and subsequently spread to other indigenous groups. Amaranth was one of the most important crops for the Aztecs, who are said to have produced 15 to 20 tons year.

Roughly 800 species of amaranth exist, the species grown in Central Mexico is known as amaranthus hipochondriascus. Amaranth is rich in proteins, amino acids, calcium, phosphorous, magnesium, potassium, zinc and iron. Leaves of the amaranth plant are also edible and are a good source of vitamins A and C, calcium and phosphorous.

For the Aztecs, amaranth served both as a food crop and as an important part in their rituals. Seeds, mixed with human blood, were used to create sculptures representing Aztec deities. This is probably one of the main reasons why the Spanish attempted to eradicate the cultivation of amaranth during the Conquest of Mexico.

Despite the efforts of the Spanish the cultivation of amaranth has survived and is once again very popular, especially in Central Mexico. It is commonly found in the form of blocks of seeds mixed with honey, raisins, peanuts and other nuts.

Avocado leaves: For the indigenous communities of Mexico, the avocado tree (aguacate) provides not only fruit but an important spice as well.

Beans (Frijoles): Beans were another important crop for the Aztecs. The most common were black beans, kidney beans and tepary beans. It is an exceptionally nutritious and versatile crop.

Chile Peppers: Chiles belong to the Capsicum genus and the Solanaceae or nightshade family. Other members of the nightshade family include eggplant, tomato and potatoes.
Modern botanists believe that chilies were originally cultivated in South America. Their migration north may be do to animals spreading their seeds or human interaction. Birds are especially important agents in dispersing seeds. Birds aren’t affected by the heat of spicy chilies and their stomachs don’t completely digest the seeds which make them excellent mediums for transporting the seeds during their migration.

In Mexico, there are dozens of varieties of chilies that were used in pre-Hispanic cuisine. Today, Mexicans continue the tradition of using chilies in a wide variety of foods.

Cacao (Chocolate): Cacao is actually a large fruit that grows on a small to medium sized tree in tropical regions of Mexico and Central America. The seeds of cacao are the source of chocolate. The seeds are dried, roasted and ground to make the coco powder, the basis for chocolate.

Cacao was used extensively throughout Mesoamerica. The Maya, Aztec and Olmec were all thought to have cultivated cacao. The Aztec used the beans as a form of currency. Because it was considered such a precious crop, only the upper classes consumed chocolate, usually in the form of a beverage.

Cactus (Nopal): Nopal (oputia ficus-indica) is an edible cactus that was consumed throughout Mesoamerica. The tender cactus pads make an easy and quick meal; eaten either raw or cooked. Nopal was also prized because for associated with cochineal an insect used as a natural red dye.

Cal (slaked lime): Cal is used to make nixtamal, a soft cornmeal used for tortillas and tamales. The addition of cal to corn makes corn easier to digest, and makes many of its vitamins and minerals available to the body.

Chia: Although chia seeds are mostly associated with the Chia Pet, for centuries this tiny little seed was used as a staple by the American Indians of the South West and Mexico. It was known as a high energy endurance food. It was said the Aztec warriors subsisted on the Chia seed during the conquests. The Native Americans running from the Colorado River to the California coast to trade turquoise for seashells would only bring the Chia seed for nourishment.

Corn (Maize): Corn is one of the most important food crops of the Americas. For the Maya and Aztec, corn was more than just a food; it was a vital and sacred part of their
culture. This is also true for modern Mexico.

The cultivation of corn probably began over 8,000 years ago in central Mexico and Central America. Ancient corn cobs were found in the Guilá Naquitz cave in the state of Oaxaca, Mexico and the San Marcos cave in Tehuacán. Corn was first thought to be domesticated from teosinte, an annual grass growing wild in Mexico and used as a fodder plant.

It is believed that the ancient peoples of Mexico began to select teosinte plants that had larger seed heads until they eventually achieved the modern corn cob that we see today. This process probably took several generations.

Due to domestication, humans have transformed corn into a plant that can no longer self-sow. Modern corn requires someone to break the hard, tightly bound cob and plant the seeds. Wild teosinte, however, is very fragile and the seeds easily fall off and grow new plants. Without human interaction, modern corn would cease to exist.

Epazote: Epazote is a pungent herb found in many popular Mexican dishes. It is also known as “wormseed” because it can be used to treat intestinal parasites and flatulence.

Escamoles (Ant Eggs): Escamoles are the larva of black ants and are consumed cooked with spices. They take on the appearance of cottage cheese once they are cooked. Escamoles are eaten with a spoon or on a tortilla.

Honey (Miel): Honey has been used extensively in Mesoamerica. The Maya especially made use of honey to flavor their foods and beverages. Today, the Xel-Ha National Park in the state of Quintana Roo maintains a thriving honey business managed by a local Maya community. The honey is even blessed by a Maya priest during an elaborate ceremony.

Huitlacoche (Cuitlacoche): Huitlachoce is a Nahual word that translates roughly to “excrement of the Gods.” This rather unappetizing name is strangely appropriate for this odd but delicious food. Huitlachoche is actually a fungus that grows on corn during the rainy season. It grows as grayish lumps on the corn cob and is harvested and cooked with onions and various spices. In the U.S. it is know as "Corn Smut" and is eradicated from corn fields.

Pulque/Agua Miel: The Maguey Cactus (Agave americana) is found throughout central Mexico and was a very important plant. The maguey produces the once sacred beverage pulque, which is the fermented juice extracted from the flower stalk. Before turning into pulque, the juice is called agua miel (honey water), which is a highly nutritious drink still consumed today in rural areas. Maguey fibers can be used for rope, clothing, and other products.

Squash (Calabaza): Squash are annuals and are related to gourds, cucumbers and pumpkins. Native peoples of South America are thought to be the first to have domesticated squash. Eventually, the seeds were traded and made their way to Mesoamerica. In many cases, squash were valued more for their tender edible seeds than for the flesh.

Chilacayote is a special type of squash used in many dishes throughout central Mexico. It is native to Central America and Mexico.

Tequila: Tequila is to Mexico as Vodka is to Russia. The finest tequilas come from the tequila agave (Agave tequilana), also known as the blue agave. The most famous tequilas come from the state of Jalisco. Unfortunately, due to the modern practice of monoculture, the blue agave has suffered recently from pests and plagues, which has caused the price of tequila to rise significantly.

Vanilla: Vanilla is a tropical orchid that produces a highly prized seed pod. The pods are generally harvested early and fermented. The seed pods can grow up to 10 inches long. These plants need to mature to about 11 feet long before they start producing. Vanilla is an important flavoring in many Mexican dishes.