Cocoa The name comes from the Nahuatl cacáhuatl, derived from the Mayan kakaw fruit red and strong, probably because a variety of cocoa is red and said that its consumption strengthened to the Mayans. Its origins go back some 4,000 years in subtropical and tropical America. Cultures that settled in the basins of the Amazon and the Orinoco, in the jungles of Colombiaand Panama, already knew the fruit, which only chupaban white layer then throw the almond, who was devoured by birds, deer and squirrels. Early domestication and seed processed for consumption use records indicate that those responsible were the Mayans who about 2,000 years ago it was used as food and currency, so it was a symbol of power and wealth. They were the first in toasted grain and whodeveloped the technique to grind to a powder then retreated strongly with a grinder. This knowledge it acquired the Aztecs, who also had him high esteem, the degree of demand cocoa as tax peoples who dominated.
Pumpkin In general are creeping or climbing plants with branched tendrils or yellow flowers. Apart from the fruit, leverage their seeds, flowers and their tender stems. So-called guides. Useof the fruit as different parts of the plant dates back to pre-Hispanic times. He was one of the staples of Mexican former, along with maize and beans. Its name in Nahuatl is ayotli.
Chayote The chayote is originally from Mexico and Northern Central America, chayote word comes from Nahuatl chayotli, meaning espinosa courgette. Mexico markets are three types of chayotes: common chayote, chayoteHedgehog and chayote white. The chayote common simply chayote call is colored green, periforme, thin skin and edible and green and whitish flesh of delicate and gentle taste. It is found at any time of the year throughout the national territory and is widely used as a vegetable stews, broths
Chía Description: Starchy, mucilaginous and oily, seed 2 mm long, 1.5 wide, oval and shiny grey brownirregular reddish spot color. Originally from Mexico, the Aztecs in pre-Hispanic times grind it to prepare pinole, atole and an oil called chiématl. In celebration of the twenty hueytozoztli is ofrendaba Chicometóatl, Goddess of maize and maintenance, floor and the veintena hueytecuílhulhuitl ritual filled a canoe with flour chía (called chianpinolli), which all attendees took a portion until emptyingthe vessel, without wasting a single mouthful.
Chile In the pre-Hispanic Mexico Chili was called Nahuatl chilli. Jointly with maize and beans, formed part of the daily diet of ancient Mexican. Archaeological traces show that cultivation of chile was prior to the tomato and corn. Since Mexico has produced greater volume and variety of chilies than any other country.
Thrashe Its name is derivedfrom the Nahuatl cuítlatl, excrement, and cochtli, asleep, i.e.: asleep excrement. Today it may seem strange to appoint as a food, the ancient Mexican excrement was not a waste, but a distillate of food, and therefore could be regarded as precious matter. Indeed, the root part of one of the Aztec emperors, Cuitlahuac, meaning dried droppings of elderly priests which was found at the top of theteocallis adoratories floor.
Epazote Epazote word derives from the Nahuatl epázotl épal, skunks, and tzotl, dirt, s is zorillo; dirt This appellation is due to its smell when it is crude, that for many is unpleasant. In reality, its special flavor is hidden when collected and only cooked and mixed with other ingredients appreciated fully.
Beans There are currently approximately 470 races...