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The Mesoamericans began making fermented drinks using chocolate in 450 BC using the cocoa tree. [20] Once sugar was used to sweeten it rather than spices, it gained popularity [21] and was used in feasts. Toasted cacao beans were ground (sometimes with parched corn) and then the powder was mixed with water.
Just like the cultures that inhabited Mexico before the Columbian exchange, the modern Mexican diet is heavily based on corn, beans, and peppers. Corn possesses the same importance in the region today that it did in the past. It remains the essential food product in Mexico and is utilized in a variety of ways.
Pages in category "Mesoamerican diet and subsistence" The following 7 pages are in this category, out of 7 total. This list may not reflect recent changes. .
Chiles were also added at times to cacao, when it was in a beverage form. In Mesoamerica, chiles were used for ritual purposes and therefore, the chile crops did not extend into North and South America like maize, beans, and squash. A cuisine distinct to Mesoamerica was a maize-and-chile pepper based food.
The advent of agriculture roughly 11,500 years ago in the Middle East was a milestone for humankind - a revolution in diet and lifestyle that moved beyond the way hunter-gatherers had existed ...
Tortillas, cooked on a comal and used to wrap other foods (meat, beans, etc.), were common and are perhaps the best-known pre-Columbian Mesoamerican food. Tamales consist of corn dough, often containing a filling, that is wrapped in a corn husk and steam-cooked.
Maize was vital to the survival of the Mesoamerican people. Its cultural significance is reflected in Mesoamerican origin myths, artwork, and rituals. The Mesoamerican natives also used irrigation techniques not unlike other early agricultural societies in early Mesopotamia. However, unlike the arid plains of the Fertile Crescent, the ...
This category contains articles related to the cuisine of pre-Columbian Mesoamerican cultures. See also: Mesoamerican diet and subsistence; Subcategories.