What did Aztec eat?

The Aztec diet was surprisingly diverse and varied, and it can be roughly divided into three categories:

1. Plant-based Foods:

* Maize (corn): This was a staple food, ground into flour for tortillas, tamales, and other dishes.

* Beans: A vital source of protein, they were cooked in various ways and often combined with corn.

* Squash: A variety of squash, including pumpkins and gourds, provided vitamins and minerals.

* Tomatoes: While not as common as in modern Mexican cuisine, they were still consumed.

* Chiles: These added spice and flavor, and were used in sauces, stews, and even drinks.

* Avocados: A rich source of fat, these were enjoyed raw or cooked.

* Amaranth and Quinoa: These were important grains, often used in porridge or as a thickening agent.

* Fruits: A wide variety of fruits, including mangoes, papaya, and guava, were consumed seasonally.

2. Animal-based Foods:

* Meat: While hunting was an important activity, meat was not consumed daily. They ate turkey, deer, rabbit, and smaller animals like lizards and insects.

* Fish and Shellfish: Fishing was important along the coast and lakes, and fish were a key source of protein.

* Dogs: Dogs were sometimes eaten, although this was more common for religious rituals than for everyday meals.

3. Other Foods and Beverages:

* Chocolate: This was a valued drink, made from cacao beans.

* Agave nectar: A sweet syrup derived from the agave plant, used as a sweetener.

* Honey: A natural sweetener.

* Salt: Obtained from salt marshes, it was used to flavor food.

Important Notes:

* Food Availability: The Aztecs relied heavily on agriculture, and food availability varied seasonally.

* Social Class: Wealthy Aztecs had more diverse and abundant food choices, while poorer Aztecs relied more on staples like maize and beans.

* Religious Practices: Food played a significant role in Aztec religious rituals, and certain foods were associated with specific deities.

The Aztec diet is a testament to their ingenuity and ability to utilize available resources. It is important to remember that our understanding of their cuisine is based on archaeological and historical evidence, and it is likely that there were many regional variations and variations over time.