History
History
Pre-Hispanic Food Recipes That We Still Enjoy
By Gretel Morales - 2022-01-18T12:19:12Z
The Mexican cuisine is rich, varied, and consists of very complex flavors; it is so wonderful that it was named an Intangible Cultural Heritage of Humanity by UNESCO in 2010. However, we should not confuse Mexican food with pre-Hispanic food, as the former refers to our current cuisine, which is the result of the mixture between the natives and the Spanish colonizers, as well as the influence of migrants from all over the world.
In the case of pre-Hispanic food, it refers to recipes created by the indigenous peoples, which have been consumed for hundreds or thousands of years. Although it may seem hard to believe, today there are pre-Hispanic dishes that survived colonization and the emergence of new techniques and recipes; here we tell you which ones.
Although not all pre-Hispanic dishes were prepared with these three ingredients, they were the most popular. Below, we tell you about the pre-Hispanic recipes that we still enjoy today; you will be surprised!
You can also read: Pipián, a pre-Hispanic dish with a lot of history
With the arrival of colonizers, pork also arrived in our territory, so pozole began to be prepared with cacahuacintle corn and this type of meat. Years later, recipes for red, green, and white pozole emerged, which are accompanied by chicken, seafood, and pork.
Today, they are prepared with blue or white corn dough, then filled with ricotta, beans, broad beans, or chicharrón. They are usually accompanied by a salad of nopales, fresh cheese, ricotta, and salsa.
You can also read: Pre-Hispanic drinks: delights of corn and cacao
Pipián
Did you know that pipián was one of Moctezuma's favorite dishes? This pre-Hispanic food recipe was prepared with roasted pumpkin seeds, chili, and fish or hen. Over the years, spices and pork were added to the stew, but it is 100% of pre-Hispanic origin.
Today, memelas are prepared in many ways, although it is common to eat them with a bit of pork lard, beans, salsa, and cheese.
You can also read: 7 easy mestizo food recipes
In the case of pre-Hispanic food, it refers to recipes created by the indigenous peoples, which have been consumed for hundreds or thousands of years. Although it may seem hard to believe, today there are pre-Hispanic dishes that survived colonization and the emergence of new techniques and recipes; here we tell you which ones.
Pre-Hispanic dishes we still enjoy
As you may already know, pre-Hispanic cuisine was based on three main ingredients: corn, chili, and beans. These foods were not only nutritious and accessible but also have countless benefits and properties.Although not all pre-Hispanic dishes were prepared with these three ingredients, they were the most popular. Below, we tell you about the pre-Hispanic recipes that we still enjoy today; you will be surprised!
You can also read: Pipián, a pre-Hispanic dish with a lot of history
Chileatole
Chileatole is a savory atole made with corn dough, corn, green chilies, and epazote. Although this dish dates back to pre-Hispanic times, today there are new versions that include meat and vegetables.Pozole
Pozole is another pre-Hispanic dish that survived colonization. The word comes from the Nahuatl pozolli, which means “frothy.” During pre-Hispanic times, this broth was prepared with itzcuintli meat, a rodent we now know as tepezcuintli. Experts also point out that, on some occasions, the Aztecs prepared pozole with human meat, although it should be noted that this was not a common practice.With the arrival of colonizers, pork also arrived in our territory, so pozole began to be prepared with cacahuacintle corn and this type of meat. Years later, recipes for red, green, and white pozole emerged, which are accompanied by chicken, seafood, and pork.
Tlacoyo
This delicious snack also dates back to pre-Hispanic times. The word tlacoyo comes from the Nahuatl nacatlaoyo. According to Fray Bernardino de Sahagún, “they also used many ways of tortillas for common people. One way is called tianquiztlacualli; it means 'tortilla or tamal sold in the tiánguez'. Another way from the tiánguez, called íztac tlaxcalli etica tlaoyo, means 'very white tortilla that contains uncooked bean flour inside'.”Today, they are prepared with blue or white corn dough, then filled with ricotta, beans, broad beans, or chicharrón. They are usually accompanied by a salad of nopales, fresh cheese, ricotta, and salsa.
You can also read: Pre-Hispanic drinks: delights of corn and cacao
Tamales
The tamale, from Nahuatl tamalli, which means wrapped, is another dish of pre-Hispanic origin. According to experts, the natives began preparing tamales around 250 BC and they were usually enjoyed during lavish banquets. In pre-Hispanic times, tamales were made with corn dough and chili, but sometimes they were also filled with beans or shrimp, then wrapped in corn leaves and steamed.Pipián
Did you know that pipián was one of Moctezuma's favorite dishes? This pre-Hispanic food recipe was prepared with roasted pumpkin seeds, chili, and fish or hen. Over the years, spices and pork were added to the stew, but it is 100% of pre-Hispanic origin.
Memela
The memela is another pre-Hispanic recipe that we still enjoy today. The word comes from the Nahuatl terms tlaxcalmimilli and mimilli, which translates to long tortilla. According to Fray Bernardino de Sahagún, pre-Hispanic memelas were made with corn dough and chili.Today, memelas are prepared in many ways, although it is common to eat them with a bit of pork lard, beans, salsa, and cheese.
You can also read: 7 easy mestizo food recipes
Pre-Hispanic recipes to prepare at home
If you want to experience the authentic flavors of our ancestors, get to work and prepare these pre-Hispanic recipes that Kiwilimon has for you:- Easy Chileatole
- 7 different ways to prepare pozole
- 3 Pre-Hispanic Drinks
- 3 Mexican Tlacoyos
- Tamales
- 3 Recipes with Pipián
