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Maize was the focal point of many Pre-Columbian religions, playing an analogous role to bread in Western religion, or rice in Eastern cultures. Humans themselves are both physically and spiritually melded from corn. [6] Research has shown that maize may have even been a staple food in the Pre-Columbian Caribbean.
Map of Pre-Columbian states of Mexico just before the Spanish conquest. The pre-Columbian (or prehispanic) history of the territory now making up the country of Mexico is known through the work of archaeologists and epigraphers, and through the accounts of Spanish conquistadores, settlers and clergymen as well as the indigenous chroniclers of the immediate post-conquest period.
The pre-conquest cuisine of the Indigenous peoples of Mesoamerica made a major contribution to shaping modern-day Mexican cuisine, Belizean cuisine, Salvadoran cuisine, Honduran cuisine, Guatemalan cuisine. The cultures involved included the Aztec, Maya, Olmec, Pipil and many more (see the List of pre-Columbian civilizations).
Many pre-Columbian civilizations established permanent or urban settlements, agriculture, and complex societal hierarchies. In North America, indigenous cultures in the Lower Mississippi Valley during the Middle Archaic period built complexes of multiple mounds, with several in Louisiana dated to 5600–5000 BP (3700 BC–3100 BC).
Pozole (Spanish pronunciation:; from Nahuatl languages: pozolli, meaning cacahuazintle, a variety of corn or maize) is a traditional soup or stew from Mexican cuisine.It is made from hominy with meat (typically chicken or pork), and can be seasoned and garnished with shredded lettuce or cabbage, chili peppers, onion, garlic, radishes, avocado, salsa or limes.
The food served at these gatherings included, alongside a variety of other plants and animals, several domesticated squash varieties, maize, and wild beans. [26] Food that needed to be processed, like cornmeal , would commonly be prepared at the feast site alongside non-food items that gave the feasts ritual or ceremonial importance.
Tepache dates from Pre-Columbian Mexico, as a popular drink among the Nahua people of central Mexico; in the Nahuatl (also known as Aztec) language, the word tepiātl means 'drink made from corn'. Originally, corn ( maize ) was the base of tepache, but the contemporary recipe for tepache uses pineapple rinds as the foodstuff fermented to ...
A similar Mexican dish is called a gordita (literally, "little fatty"), but gorditas are usually open at one end. In Colombia and Venezuela , they make arepas . Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking.