12 PRE-HISPANIC FOODS AND THEIR INGREDIENTS - NUTRITION - 2025

Gastronomic culture is something that has existed in the American continent since pre-Columbian times. Since the human being was in need of food, the most diverse recipes emerged that today are part of the culinary traditions of many countries in this region.

Today we will talk about 12 of the most famous pre-Hispanic foods on this continent. Each of them has a different origin, but they are all just as delicious.

Source: lifeder.com

12 prehispanic foods

Papadzul colored tortillas

The word papadzul is a term originating in the Mayan culture, which arises from the combination of "papa", which means food, and "dzul", whose meaning is lord or knight, defining this set as food for men or women. gentlemen.

The origin of this pre-Hispanic food comes from the Yucatan region located in southern Mexico, and dates back more than 2000 years. The ingredients to prepare this succulent dish are: several corn tortillas, an epazote or paico leaf, tomatoes, onion, habanero peppers, roasted and ground pumpkin seeds, boiled eggs and salt.

The red sauce is prepared with tomatoes, habanero peppers, onion, epazote leaves, and salt. The green sauce is made with pumpkin seeds, habanero peppers, epazote leaves and salt.

Subsequently, the tortillas are filled with cooked and previously chopped eggs, then they are rolled up and drizzled to taste with these delicious colored sauces.

Pozol

One of the drinks preferred by the Mayans, Incas and Aztecs was pozol. Thousands of years ago, in what is now known as Tabasco, this recipe was created, which has managed to last until today and has been used by much of Central America.

It was originally baptized as "pochotl". It was seen as an energizing drink, which could not be missed on the long journeys undertaken by the aborigines of the area.

This is largely due to the content of its main ingredients, cocoa and corn. Its use consisted of quenching the thirst and hunger produced by long hours of travel through inhospitable areas. The preparation of this nutritious food consists of grinding the corn, making it a thin flour.

The cocoa is added later, thus resulting in a chocolate-colored mass. This mixture is whipped in water and served at room temperature or cold in many typical Mexican and Central American food places.

Pot beans

Mesoamerica is the place of origin of many crops that have subsequently been spread throughout the world. Such is the case of beans, which are currently part of many dishes, providing a high source of protein of plant origin. In this case, the first samples of this nutritious food were found in the territory that is now occupied by Peru and Ecuador.

During pre-Hispanic times these legumes used to have a cooking method for which the use of so-called clay pots was necessary. The process used to be much longer than that currently used by pressure cookers.

Since those days they used to be seasoned with pork fat, which made them obtain an irresistible flavor for those who will taste this dish.

Nopales Salad

If there is any emblematic plant of Mexico, this is the nopal. Since it is possible to see it on the flag of this country. Besides being practically a national symbol, this cactus has been used as an ingredient in the most diverse dishes since pre-Hispanic times.

Its origins are part of Aztec mythology, since the founding of the city of Mexico Tenochtitlán in the year 1325, was thanks to the discovery of an eagle perched on a cactus biting a snake. Of all the foods that date from this time and that use the nopal among their ingredients, there is one that stands out: the nopal salad.

Its preparation consists of cutting the nopales and then rinsing them in water. Then they should be boiled in water and wait for them to cool down and then placed together with salt, vinegar and enough pieces of onion, tomato and coriander. But it is just before being served when you should add aged cheese and avocado.

Tlacoyos

If there is a dish that many Mexicans enjoy tasting, it is tlacoyo. The existence of this gastronomic delight dates back to the days of the Aztec civilization.

Some claim that it is the oldest of the foods prepared at that time that still enjoys enormous popularity. Perhaps this is due to the fact that originally they could be transferred for a large amount of time, preserving the good flavor that characterizes them.

Its preparation consists of grinding the corn to create a flour, with which it is subsequently proceeded to make a dough that is usually filled with beans.

In pre-Hispanic times this delicious typical food used to be thrown in quantity into a container full of pork fat. Which makes it the first empanadas to be tasted by any civilization.

At present the content of the filling of the tlacoyos has increased in variety. Since within it you can find meat from many animals and dairy products such as cheese.

Mass

Mole is a typical Mexican food seasoning that is world famous. Its origin dates from pre-Hispanic times when the Aztecs used to prepare it as offerings for moctezuma. In the beginning it was called mulli or also chilmolli, when later it was adding ingredients such as chili.

Over time, this trend has been increasing, incorporating elements such as chocolate, tomato, avocado, corn dough and peanuts. This stew is used as a dressing for all kinds of meats, from beef to pork; and it is even common to see a fish dish accompanied by this thick sauce which provides a unique and incomparable flavor.

Without a doubt, the most popular is the mole poblano, which is prepared by placing various chilies and spices in lard. Then, using the same fat, the rest of the aforementioned ingredients are fried. In ancient times, all these components were ground using a mortar, thus giving this pre-Hispanic food its name.

Chapulines

In the state of Oaxaca is the origin of a peculiar dish of Mexican food that dates back to pre-Columbian times. The ingredient of this gastronomic piece are small insects called chapulines.

In ancient times they were used as food thanks to their easy collection compared to other larger animals. Its rapid cooking was another factor that influenced its use as food by the inhabitants of the area.

They are generally used to accompany tacos, quesadillas, and salads. These insects also known as grasshoppers are usually seasoned and cooked to a crunchy consistency, accompanied by a spicy flavor.

To prepare some tacos filled with these insects, it is necessary to have about 250 grams of grasshoppers on hand. These are placed to fry in a pan with an onion, a coriander branch, a tomato and a previously chopped chile de arbol. Once this phase is completed, the small and crunchy insects are placed on several corn tortillas after sprinkling a few drops of lemon juice.

Huitlacoche quesadillas

The huitlacoche quesadilla is a typical dish of Mexican gastronomy, whose history is strongly linked to Aztec mythology. Since the huitlacoche, the name by which the component of these quesadillas is known, was considered a gift from the gods. This component is a fungus that grows on the cobs and is often seen as a delicacy.

Quesadillas are obtained by placing melted cheese on several tortillas that are later folded in half. But without a doubt, adding this mythical ingredient provides them with a characteristic flavor that many enjoy tasting.

For its preparation it is necessary to use a cheese that is easy to melt with the heat. Another fundamental component is the serrano pepper, from which the veins and seeds are extracted. Subsequently, an epazote leaf is added together with the chili, onion, garlic and salt to a pan with oil or butter.

This is when the huitlacoche is placed, and finally this sofrito is added to some tortillas with cheese, which must be heated to achieve that typical consistency of quesadillas.

Tamales

The origin of the tamale is currently disputed by several countries on the American continent. But everything seems to indicate that it was the Aztecs who implemented this dish, whose recipe spread throughout the rest of the continent. Its name comes from the word tamal, whose meaning is "wrapped" in the Aztec Nahuatl language.

Mexico stands out for having many more types of tamales than any other country, raising its diversity to 5,000 preparation methods. There are superstitions from pre-Hispanic times that talk about the fatalities that would result from eating tamales that had stuck to the pot during the cooking process. Some were poor aim with arrows and the inability to have children.

Its preparation is done by pulverizing the corn and mixing it with water until a dough is obtained. This is flattened and filled with vegetables such as tomatoes, onions, peppers and even meat depending on the recipe to follow.

Later they are placed inside banana leaves and after this wrapping is tied it is placed in a saucepan with water until it reaches the boiling point.

Escamoles

Perhaps for many people eating ant eggs is a somewhat peculiar habit. But since the pre-Hispanic period they were part of the food customs of the Aztec civilization. This tradition has continued to the present day, and they are even considered an exquisite delicacy.

For something they have come to earn the title of "Mexican caviar"; and it is that this exotic food does not stop gaining followers around the world. And it is not for less, since this delicacy has a higher protein content than meat.

The way to get escamoles represents a whole difficulty for its collectors, since it is only possible to do so in the months of March, April and May.

During this time of year, in the states of Hidalgo and Tlaxcala, mesquite trees are usually requisitioned until the coveted food is obtained. Due to their powerful flavor, you only need to fry them with butter and garlic or onion to give yourself a good taste.

Quelites

The quelites are a group of edible plants of high nutritional value whose use for both food and medicine comes from pre-Hispanic times. Its discovery was made by the Aztecs during a time of famine, which they managed to overcome thanks to these vegetables that provided them with the necessary vitamins to enjoy good health.

Today more than 500 different types of quelites are known. Among the best known are watercress and purslane. Its growth occurs in the rainy season without the need to be cultivated. They are an ingredient used in quesadillas, moles and other typical stews of Mexican cuisine.

Regarding its medicinal use, it is known that the many species of quelites have elements in their composition that help to mitigate dermatological disorders as in the case of yerba mora. That is why since pre-Columbian times they were used in the preparation of infusions and drinks that provide well-being.

Chocolate

To end this appetizing list we will talk about chocolate. This delicious derivative of cocoa has a magical history within the Mayan traditions. According to legend, the cacao tree was a gift offered by the god Quetzalcoatl. In fact, its scientific name Theobroma Cacao means the gift of the gods.

Through its processing, a drink called tchocolatl was made, a name that evolved into the one known to all today. It was also used in the production of alcoholic beverages thanks to the fermentation of cocoa beans.

During the Aztec period, its preparation was simplified, to the point where they only used to pulverize the cocoa beans and add water to it. Later it was served as a refreshing drink, although sometimes it was mixed with corn flour and chili.