Culinary Sundries
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Aztec commoners did not live by maize and beans alone. Tomatoes, avocadoes, and any varieties of squash presented more choices at a meal. Chili peppers were used to flavor foods and were so vital to the Aztec meal that fasting often meant forsaking chilies alone. Ants, grasshoppers, maguey worms, and jumil bugs, all ready in large quantities, in case,granted protein. Commoners gathered tequitlatl (blue-green spirulina algae) in large fine nets to furnish large harvests of protein. Bernal Díaz del Castillo described the blue-green algae sold as exiguous cakes that tasted like cheese in the markets of Tlatelolco and Tenochtitlan. But these were not the only aquatic goods consumed by the Aztec. Sahagún writes that tadpoles, frogs, and tentnonmichin (thick, large-mouthed fish) were also eaten. Axolotl newts and acocilin (shrimplike crustaceans) offered variety to the diet as well.
Food establishment in Aztec society
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