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Pre-Columbian cuisine


Pre-Columbian cuisine refers to the food and drink consumed by the people who inhabited the Americas before Christopher Columbus explored the region and introduced food and crops from Europe. Though the Columbian Exchange introduced many new animals and plants to the Americas, cultures of their own already existed there, including the Aztec, Mayan, Incan, and Native American. The development of agriculture allowed the many different cultures to transition from hunting to staying in one place. A major element of this cuisine is maize, which began being grown in central Mexico. Other crops that flourished in the Americas include amaranth, wild rice, and lima beans.

Maize dough made up a majority of Mayan cuisine, used for tortillas and tamales. The technique that Mayans used was to use a stone slab and a rolling pin-like object to grind up ingredients. The ground maize created by this process was used in the tortillas. Popular drinks included chocolate drinks, made from ground cacao and cinnamon in water or milk, and atoles and pinoles, which were made from ground up seeds. The Mayans were likely the first group of people to depict cacao in writing. A popular tradition was to prepare unique tamales in commemoration of special events. In addition, corn was a symbol of life and health. Each family took one ear of corn and did not plant it or eat it. Rather, they blessed it at the beginning of the harvest.

The Incan Empire was located in modern-day Peru. Both the potato and the sweet potato originally hail from the Incan region. Maize was also cultivated in the region since 3000 B.C. A major component of the Incan diet that has recently become popular again is quinoa, another native plant. A traditional meat comes from the Peruvian guinea pig, considered a delicacy. The Incan people drank chicha de jora, a traditional drink.

People used clay pots known as ollas de barro for the flavor they add to cooked food. Families gathered to celebrate ranch anniversaries through outdoor cooking pits known as pachamanca. These large feasts include meat, tubers, and corn.


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