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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.
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.
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.
To eat a tamale, simply unwrap the corn husk wrapper like a Christmas present and dig in! Tamales make an excellent Christmas dinner or a tasty snack to eat during your holiday travels.
This category contains articles related to the cuisine of pre-Columbian Mesoamerican cultures. See also: Mesoamerican diet and subsistence; Subcategories.
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. .
Carrasco, Davíd. 1995. "Cosmic Jaws: We Eat the Gods and the Gods Eat Us." Journal of the American Academy of Religion 63 (3): 429–63. Civitello, Linda (2011). Cuisine and Culture: A History of Food and People. Hoboken, New Jersey: John Wiley & Sons. p. 112. ISBN 978-0-470-41195-7. Coe, Sophie D. (1994) America's first cuisines ISBN 0-292 ...
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 ...