In this case the text in question is Nuevo Cocinero Mejicano (1) En Forma De Diccionario (1888) Mejico or Mexico? and why? See the link to David Bowles etymological journey in the website references. See also my earlier Post : Origins of the words Aztec and Mexico I stumbled across this text purely by luck. In response to a readers comments regarding tequesquite (1) being … Continue reading Quelites in Old Texts
This Post combines two of my favourite things when it comes to Mesoamerican food science. Quelites and mole. Now by and large quelites are plants we would (in some parts anyway) consider to be weeds, both agricultural and urban, but these plants are some of the most nutritious and medicinal that nature has to offer us. We underestimate these plants at every turn. Mole is … Continue reading Quelites y Mole
Amaranth was an important grain in Mesoamerica. Known to the Aztecs as huauhtli they are believed to have dedicated more than 5000 hectares of land to its growth and produced between 15 and 20 tons of grain per year (1). This is just the Aztecs. Amaranth was in high demand as a tribute and annually 20 provinces supplied amaranth to Tenochtitlan as part of their … Continue reading Recipe : Alegrias de Amaranto : Amaranth Joys.
The drink horchata is another example of Moorish influences in the cuisines of México. The drink as it it was historically known dates back to ancient Rome where it was a medicinal drink made from barley. Etymologically this is where the word horchata was born; from the roman “hordeum” (barley) and “hordeata” (drink made from/with barley). As the drink travelled the world, borne aloft by … Continue reading Horchata
Amaranthus species plants can be broken down into 3 basic categories, grain, leaf and ornamental. All varieties of the plant can be eaten as a green leafy vegetable when the plants are young enough and all will provide seed to one degree or another but only a few provide enough seed to be considered viable as a foodstuff. Species primarily used for their seeds are … Continue reading Medicinal Qualities of Amaranth
Mesoamericans ate a wide range of insects. The Aztecs (and modern “in the know” locals) ate ahuautli. Ahuautli is the name for the edible eggs of an aquatic fly in the Corixidae or Notonectidae families. They are found in the lakes of the México basin. The eggs (like michihuautli)(1) look (and supposedly taste – although this is subjective) like fish roe. Cakes of it were (and still … Continue reading Edible Insects : Axayácatl (Ahuautli)
The amaranth species is used for its seed and its leaves are eaten as a green vegetable. The popped grain is popularly used (both in the past and in modern times) to make a sweet treat called “alegria” (happiness/joy). The amaranth species of quelite is a valuable plant and was held in high esteem by the Azteca. It was one of four grains (the others being maize … Continue reading Amaranth and the Tzoalli Heresy