Latin America

2. The Aztec Civilization (Central Mexico, 14th-16th Century)

Corn (Maize): Corn was absolutely central to the Aztec diet. It was the foundation of their agriculture and culinary culture. Aztecs consumed maize in a variety of forms, including tortillas, tamales, and soups. The Aztecs also used maize to make a fermented drink called pulque. Maize was not only a food source but also a spiritual symbol. The Aztec religion believed that the gods had created humans from maize, and it was often used in religious offerings and rituals. Corn was considered sacred, and the fertility of the land was tied to its growth.

Potatoes: While potatoes were native to the Andean region, they were not as significant in the Aztec diet as in the Incan diet. However, they may have been available through trade with other regions of Mesoamerica. The Aztecs did have access to a wide variety of other tubers, such as sweet potatoes and root vegetables, which served as important sources of starch and nutrients.

Tomatoes: The Aztecs were one of the earliest civilizations to domesticate tomatoes. They were called tomatl in Nahuatl, the Aztec language. Tomatoes were often used in sauces and salsas, and they played a key role in the preparation of mole, a rich and complex sauce that accompanied many Aztec dishes. They were commonly combined with chili peppers, corn, and other vegetables to create flavorful, spicy meals.