Maize was the most foremost staple of the Aztec diet and was served at every meal in a variety of forms, together with the tlaxcalli, or tortilla (flat maize bread); tamalli, or tamale (steamed corn dough stuffed with meat); atolli, or atole (fine maize-flour water flavored with chilies or fruits); pozolli, or pozole (stew containing large maize kernels); and elotl, or elote (corn on the cob). It claimed this seat of honor for diverse reasons. First, maize grew in many varieties. Second, maize adapted to many climates and soil types, and could grow almost in any place within the Aztec's imperial boundaries. Finally, and most important, maize yielded one of the top caloric crops and supplied among the top amounts of protein of the world's major food crops. Maize was of such significance to the Aztec diet that the plant had its own deities-Cinteotl (male) and Chicomecoatl and Xilonen (female).
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The midsummer festival Huey Tecuilhuitl renowned and honored the young maize plant. Maize was also used as a metaphor, the favored literary gadget of the Aztec poet. Sahagún reports that to honor someone, speakers would say that that man had reached the year of the maize ear.
The Use of Maize in Aztec Diet
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