Foods Found in Modern and Pre-hispanic Mexican Cuisine
from http://www.aztecgardens.com/

Here, we feature a list of some of the most important foods, fruits, vegetables, plants, and spices used in Mexican cuisine and cooking. Most of these fruits, vegetables and spices have been used for centuries in Mexico, and in most cases, before the arrival of the Spanish.

The Aztecs made use of the wild plants and animals present in the large lake valley where they made their home. They also used some of the most unusual and advanced systems of agriculture found at that time. This allowed them to grow a huge variety of plants.

The Aztecs used an unusual system of gardening called Chinampas, which are “floating” gardens which they constructed throughout the series of lakes that once formed the ancient city of Tenochtitlan. Chinampa is a compound Nauhatl word meaning “upon a reed basket," and refers to the fact that the Aztecs built up the soil on reeds and stabilized their gardens with various kinds of trees (including a kind of willow tree (ahuejotes)) to create a firm piece of ground upon which to grow their crops.

This ancient agricultural system using Chinampas is said to have produced a great abundance of vegetables, fruits and flowers, including corn (maize), squash, chiles, and tomatoes, all typically foods of Mexico and the Valley of Mexico. These typical foods of the Chinampa agricultural system are now widely consumed in Mexico and throughout the world. You can see the remnants of this agricultural system today in the southern part of Mexico City, in the suburb of Xochimilco.

As the Aztecs expanded their territory, they imported foods from throughout the region, including the tropical areas throughout Mexico. For these and other reasons, the cuisines that the ancient peoples of central Mexico enjoyed were some of the richest and most varied in the world.

Achiote Seeds

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

Amaranth (amaranthus spp.)

(Spanish: Amaranto; Nahualt: Huautli or Huauhtli): Archaeological evidence suggests that indigenous peoples of the Americas 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 in Mesoamerica.

Amaranth was one of the most important crops for the Aztecs, who are said to have produced 15 to 20 tons of amaranth a year.

There exist roughly 800 species of amaranth. 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 of their religion and rituals. Amaranth seeds, mixed with human blood, were used to create sculptures representing Aztec deities. This is probably one of the main reasons that the Spanish attempted to eradicate the cultivation of Amaranth during the Conquest of Mexico, as the Spanish considered this practice primitive and pagan.

Despite the efforts of the Spanish to destroy Aztec culture, the cultivation of amaranth has thankfully survived to this day. The cultivation and consumption of amaranth is once again very popular, especially in Central Mexico. It is mostly found in the form of alegrias, blocks of amaranth seeds mixed with honey, raisins, peanuts, and other nuts. In Mexico City, once the geographical center of the Aztec empire, you can find vendors selling alegrias on virtually every street corner.

Avocados and Avocado leaves

For the indigenous communities of Mexico, the avocado tree (aguacate) provides not only fruit, but an important spice as well. Aguacate is actually a Nahualt word that means “testicle.” This is probably due to the shape of the avocado fruit.

Boldo

Boldo is a small leaf that is used as an herb in Mexico and other Latin American countries for cooking. They are specifically used for tea. Boldo leaves are originally from Chile, but found their way to Mexico many years ago. Bay leaves are a good replacement for boldo in typical Mexican dishes. It has a woody and spicy flavor.

Beans (Frijoles):

Beans were another important crop for the Aztecs. The most common beans eaten were black beans, kidney beans, and tepary beans. There are dozens of unique ways to cook beans, and they are widely consumed in Mexico and throughout the world. This is a extremely nutritious and versatile crop. Tlacoyos, a delicious stuffed tortilla, is a typical food from the state of Mexico and a typical food from Mexico City. Frijoles de Boda is a rich and spicy dish typical of the state of Colima.

Chile Peppers (Spanish: Chile):

Chiles belong to the genus Capsicum, and the family Solanaceae (the Nightshade family). Other members of the nightshade family include eggplant, tomato, and potatoes.

Modern botanists believe that chiles were originally cultivated in South America. Their migration north may have to do as much animals spreading their seeds as with human interaction. Birds especially are important agents in dispersing chiles seeds, and probably help to distributing them throughout the Americas. Birds aren’t affected by the heat of spicy chiles and do their stomachs don’t completely digest the seeds, which makes them excellent mediums for transporting the seeds during their migration. Gary Nabhan, an ethno-botanist working out of Arizona, has written several articles on this fascinating relationship between chiles and birds.

In Mexico, there are dozens of varieties of chile that were used in pre-Hispanic cuisine. Today, Mexicans continue the tradition of using chiles in a wide variety of foods. Dried chile piquín is sprinkled liberally over mangoes and corn. A variety of delicious salsas require chiles as their main ingredient. A savory Mexican dish known as Mole requires as many as 4 different kinds of chiles.

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 than is the basis for chocolate.

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

While or many people prefer a basic sweet chocolate, the Aztecs often added other unusual spices to their chocolate, including chiles and annatto.

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, as they can be harvested and eaten raw or cooked. Nopal was also prized because it is associated with cochineal, an insect that is used as a natural red dye.

Nopal has gained a reputation internationally as it seems to ease the effects of diabetes. Studies have shown that eating nopal can reduce blood sugar and cholesterol levels.

Currently, there is a massive production of the nopal cactus is Mexico, with most nopal being produced and consumed in the Valley of Mexico and the Bahío (Altiplano).

There is still a limited production of cochineal in Mexico, which has declined in modern times due to abundance of artificial dyes.

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.

Chayotes

Chayotes (Sechium edule) are a popular vegetable throughout Mexico and Central America. They are very similar in flavor and texture to many squash. They have been consumed in Mexico since the time of the Aztecs. The name “chayote” is actually a derivative of the Nahuatl world chayotli. Both the fruit and the leaves have been used historically in Mexico. The leaves are used to make a medicinal tea, and the fruit is consumed in stews, salads, or alone. In Honduras, I have eaten chayotes in many different forms, including sliced and made into a sort of “sandwich”
with cheese and ham. These were called "huaraches de chayote." Due to the increasing number of Mexican immigrants in the U.S., chayotes are now available in many communities outside of Mexico.

Chia

Although chia seeds are mostly associated with the Chia Pet (Trademark), chia is a food that was widely consumed by the Aztecs. Chia has numerous health benefits.

Corn (Maiz)

Corn is one of the most important food crops of the Americas. For the Maya and Aztecs, 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,” as 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.

Guajes

Guajes are a variety of seed pods from leucaena trees and are eaten raw or cooked. They have been consumed since pre-Hispanic times. The state of Oaxaca owes its name to this tree.

Hoja Santa

This plant is also known as the root beer plant. In Mexico, Hoja Santa leaves are large and heart-shaped. They are used both in cooking and to wrap tamales. Hoja Santa leaves are also used in a wonderful dish from Veracruz using fish in a tomato based dish. While to some it may taste like root beer, to me Hoja Santa has a lightly sweet flavor like anise.

Honey (Miel)

Honey was used extensively in Mesoamerica. The Mayas 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 Mayan priest during an elaborate ceremony.

Huitlacoche (Cuitlacoche)

Huitlachoce is a Nahualt word that translates roughly to “excrement of the Gods.” This rather unappetizing name is strangely appropriate for this odd but delicious food of pre-Hispanic origin. 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. It the U.S. it is know as "Corn Smut" and is eradicated from corn fields. In Mexico, it is prized and means that the corn cobs will get a higher price in the market.

Pulque/Agua Miel

The Maguey Cactus (Agave americana) is found throughout central Mexico and was a very important plant for the Aztecs and other Mesoamerica cultures. 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.

The Maguey is also known as the Century Plant and now grows throughout the world. The Maguey’s English name implies that it only flowers once every 100 years, which is incorrect. The plant typically blooms at maturity, about 20 years, depending on the species.

Squash (Calabaza)

Squash are found within the genus Cucurbita. They 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.

Tamales (Tamal or tamale singular)

Tamales are a very ancient food. Ancient populations throughout Mexico and Central America, including the Aztecs and the Maya, have enjoyed tamales for hundreds of years. What makes tamales possible is the invention of a mixture of corn and slaked lime (“cal” in Spanish) called “nixtamal.” This soft mixture releases nutrients within the corn and softens it for easy digestion. Once the corn is soften with cal, the nixtamal is ground into a mush, and stuffed into a wrapper, alongside other ingredients.

The number of materials used for wrappers is impressive. In Mexico, people use anything from corn husks to banana leaves to wrap their tamales. In some regions of Mexico, people use wild plant leaves to wrap their tamales. Many of these leaves impart a special flavor to the tamale.

In addition to corn, many "tamales" exist that contain no corn whatsoever. I have sampled "tamales de capulin" (wild cherry tamales) and "tamales de pescado" (fish tamales with trout and nopales). I consumed both within the area of Mexico City, and both kinds of tamales were wrapped in corn husks. I am not sure whether these kinds of tamales are an ancient or modern invention.

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 (agave azul in Spanish).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.

Tomatoes

Tomatoes were probably domesticated first in South America. Several wild varieties of tomatoes still grow between the Andes Mountains and the Pacific Ocean, from northern Chile to Peru and Ecuador. Wild tomatoes have very small fruits in comparison to domesticated ones. When the Spanish first arrived to Central America and Mexico, they found that the Aztecs were cultivating tomatoes. Studies show that these tomatoes are direct descendants of the wild South American tomatoes.

Tomatillos (Physalis philadelphica)

Tomatillos are used throughout Mexico in salsas and other dishes. They are related to the common tomato, as both are members of the nightshade (Solanaceae) family. While tomatoes in Mexicos are typically called jitomates, tomatillos are often referred to as simply tomates. Depending on the region however, they are also called tomates de cascara or tomates verdes. Like the common tomato, tomatillos originated in South America and made their way to Mexico through trade.

Turkey

The wild turkey is native to the Americas and was one of the few animals domesticated by the Aztecs.

Vanilla

Vanilla is a tropical orchid that produces a highly prized seed pod. Vanilla's scientific name is Vanilla planifolia. The pods are generally harvested early and taken to be fermented. The seed pods can grow up to around 10 inches long. These orchids need to mature to about 11 feet long before they start producing these precious seed pods. Vanilla is an important flavoring in many Mexican dishes.

Yuca Root

Yuca (yucca) is an edible root that comes from a small shrub. It was originally domesticated in Brazil. In other parts of the world it is known as Cassava root. It is now a staple food in southern Mexico and Central America. It was also traditionally used to starch clothing. Yuca is starchy like a potato and has a very mild flavor. It is delicious in stews or fried. You can also use it in deserts.