History
History
What was eaten in pre-Columbian America?
By Gretel Morales - 2022-10-20T17:22:14Z
As you well know, the arrival of colonizers to the American continent meant a 180° change for native peoples, as it brought about cultural, religious, social, and even culinary changes.
In a large part of the continent, Indigenous peoples subsisted thanks to the so-called Mesoamerican triad: corn, beans, and squash; however, it was not limited to these three foods, as it was varied, rich, and nutritious, since it did not depend on foods rich in fat or cholesterol.
So if you want to know what the Indigenous peoples who inhabited pre-Columbian America ate, you can't miss this note that Kiwilimón has for you.
You can also read: Pre-Hispanic food recipes that we still enjoy
What was eaten in pre-Columbian America?
According to the Los Angeles Public Library, these were the most consumed foods in pre-Columbian America:
1. Corn
Corn was and is the base of the diet in the American continent, where it was domesticated over 10,000 years ago. Thanks to the process of nixtamalization, corn grains can be processed more easily.
2. Chile
Like corn, chile was also domesticated in Mexico around 6,500 years ago. This spicy ingredient was combined with corn, beans, squash, and even cacao.
3. Tomato
Tomatoes also originated in the American continent, where they were used to prepare all kinds of stews. It is worth mentioning that tomatoes arrived in Europe in 1550.
4. Cacao
The cacao, which is transformed to produce delicious chocolate, is 100% Mexican. In pre-Columbian times, this seed was used as currency and was often prepared in beverages.
5. Chayote
Chayote is another ingredient that was consumed in pre-Columbian America, as it was cultivated in Mexico and Central America.
6. Potato
Potatoes are also endemic to the American continent, as they were first cultivated in the Andes.
7. Sweet potato
Sweet potato is also an ancient food that was consumed in pre-Columbian America. Thanks to its versatility, it can be consumed in sweet or savory dishes.
8. Quinoa
Although it became popular a couple of years ago, quinoa was one of the most important foods for the Incas, as it is rich in a wide variety of nutrients.
9. Loroco
This plant is also known as quelite and is used to prepare the delicious pupusas in El Salvador.
10. Lúcuma
This fruit began to be cultivated in Peru and Ecuador, where it is used to prepare refreshing drinks and ice creams.
You can also read: Pipián, a pre-Hispanic dish with a lot of history
In addition to these 10 foods, native peoples enjoyed many other foods. For example, in the case of the Mayans, they consumed a lot of cacao, which was domesticated over 3,000 years ago, according to the Encyclopedia Britannica.
In the case of the Mexica, their diet was very varied, as they ate corn, beans, chile, squash, tomato, nopal, amaranth, avocado, sapote, insects, fish, turkey, duck, armadillo, turtle, quelites, chilacayotes, huauzontles, spirulina algae, chipilín, epazote, mamey, cherimoya, prickly pear, nanche, honey, agave honey, and more.
Further south, the inhabitants of pre-Columbian America had a diet very similar to that of the Mesoamerican peoples, but not identical. Academic Jaime R. Pagán Jiménez indicates that “in South America, the earliest signs of cultivated plants detected in the archaeological record seem to date back to 8000 B.C.” and notes that “the oldest plant species recorded to date and associated with human activities are common bean (Phaseolus vulgaris), lima bean (Phaseolus lunatus), pepper or ají (Capsicum baccatum), potato (Solanum tuberosum), and oca (Oxalis tuberosa)”. On the other hand, he also explains that cassava, sweet potato, and achira were domesticated in this area.
On the other hand, in an academic article on food mestizaje in Colombia, academic Blanca Ysabel Daza explains that before the arrival of the colonizers, Indigenous tribes consumed animal meat, fish, potato, cassava, beans, corn, and tubers. Moreover, she emphasizes that for the native peoples of Peru, Bolivia, Colombia, Ecuador, and Chile, potato was the most important ingredient.
You can also read: What foods and ingredients did the Spaniards bring to Mexico?
In a large part of the continent, Indigenous peoples subsisted thanks to the so-called Mesoamerican triad: corn, beans, and squash; however, it was not limited to these three foods, as it was varied, rich, and nutritious, since it did not depend on foods rich in fat or cholesterol.
So if you want to know what the Indigenous peoples who inhabited pre-Columbian America ate, you can't miss this note that Kiwilimón has for you.
You can also read: Pre-Hispanic food recipes that we still enjoy
What was eaten in pre-Columbian America?
According to the Los Angeles Public Library, these were the most consumed foods in pre-Columbian America:
1. Corn
Corn was and is the base of the diet in the American continent, where it was domesticated over 10,000 years ago. Thanks to the process of nixtamalization, corn grains can be processed more easily.
2. Chile
Like corn, chile was also domesticated in Mexico around 6,500 years ago. This spicy ingredient was combined with corn, beans, squash, and even cacao.
3. Tomato
Tomatoes also originated in the American continent, where they were used to prepare all kinds of stews. It is worth mentioning that tomatoes arrived in Europe in 1550.
4. Cacao
The cacao, which is transformed to produce delicious chocolate, is 100% Mexican. In pre-Columbian times, this seed was used as currency and was often prepared in beverages.
5. Chayote
Chayote is another ingredient that was consumed in pre-Columbian America, as it was cultivated in Mexico and Central America.
6. Potato
Potatoes are also endemic to the American continent, as they were first cultivated in the Andes.
7. Sweet potato
Sweet potato is also an ancient food that was consumed in pre-Columbian America. Thanks to its versatility, it can be consumed in sweet or savory dishes.
8. Quinoa
Although it became popular a couple of years ago, quinoa was one of the most important foods for the Incas, as it is rich in a wide variety of nutrients.
9. Loroco
This plant is also known as quelite and is used to prepare the delicious pupusas in El Salvador.
10. Lúcuma
This fruit began to be cultivated in Peru and Ecuador, where it is used to prepare refreshing drinks and ice creams.
You can also read: Pipián, a pre-Hispanic dish with a lot of history
In addition to these 10 foods, native peoples enjoyed many other foods. For example, in the case of the Mayans, they consumed a lot of cacao, which was domesticated over 3,000 years ago, according to the Encyclopedia Britannica.
In the case of the Mexica, their diet was very varied, as they ate corn, beans, chile, squash, tomato, nopal, amaranth, avocado, sapote, insects, fish, turkey, duck, armadillo, turtle, quelites, chilacayotes, huauzontles, spirulina algae, chipilín, epazote, mamey, cherimoya, prickly pear, nanche, honey, agave honey, and more.
Further south, the inhabitants of pre-Columbian America had a diet very similar to that of the Mesoamerican peoples, but not identical. Academic Jaime R. Pagán Jiménez indicates that “in South America, the earliest signs of cultivated plants detected in the archaeological record seem to date back to 8000 B.C.” and notes that “the oldest plant species recorded to date and associated with human activities are common bean (Phaseolus vulgaris), lima bean (Phaseolus lunatus), pepper or ají (Capsicum baccatum), potato (Solanum tuberosum), and oca (Oxalis tuberosa)”. On the other hand, he also explains that cassava, sweet potato, and achira were domesticated in this area.
On the other hand, in an academic article on food mestizaje in Colombia, academic Blanca Ysabel Daza explains that before the arrival of the colonizers, Indigenous tribes consumed animal meat, fish, potato, cassava, beans, corn, and tubers. Moreover, she emphasizes that for the native peoples of Peru, Bolivia, Colombia, Ecuador, and Chile, potato was the most important ingredient.
You can also read: What foods and ingredients did the Spaniards bring to Mexico?
