Latin America

3. The Mayan Civilization (Central America, 250–900 CE)

Corn (Maize): The Mayans, like the Aztecs, relied heavily on maize as their primary staple food. Maize was eaten in multiple forms: as tortillas, tamales, and porridge, or ground into masa to make a dough for various dishes. It was also used to make a fermented beverage called chicha. The Maya were skilled agriculturalists who cultivated maize in different varieties to suit the diverse climate and landscape of the region. Like the Aztecs, the Mayans considered maize sacred and believed their ancestors were created from maize dough.

Potatoes: Potatoes were not as central to the Mayan diet as they were to the Inca. The Mayans had access to a variety of root vegetables, including sweet potatoes, yams, and cassava. These tubers served as an important supplement to their maize-based diet. While the potato was not one of their primary crops, it may have been consumed where available through trade or regional cultivation.

Tomatoes: The Mayans were among the first to domesticate tomatoes, and they used them extensively in their cuisine. Like the Aztecs, they incorporated tomatoes into sauces, salsas, and stews. Tomatoes were often paired with chili peppers and other vegetables to create dishes that balanced flavor and heat. The Mayans used tomatoes in combination with maize-based dishes, such as tamales and tortillas, making it a critical ingredient in their culinary traditions.