Explore: Aztec Cookery

and omelettes. The Aztecs and other Nahuatl-speakers call tortillas tlaxcalli ([t͡ɬaʃˈkalli]). The successful conquest of the Aztec empire by the Spanish

practice of rolling tortillas around other food dates back at least to Aztec times. The people living in the lake region of the Valley of Mexico traditionally

cream shops. In Alvarado, horchata de arroz is scented with flowers of the Aztec marigold (cempasúchil or Tagetes erecta). In Ecuador, horchata is a vivid

(1984): 13–27. Coe, Sophie. "Aztec Cuisine Part I." Petits Propos Culinaires (PPC) 19, March (1985): 11–22. Coe, Sophie. "Aztec Cuisine Part II." Petits Propos

originated in Mexico and was prized by the Aztecs. It remains an important ingredient in Mexican cookery. Vegetables play an important role in Mexican

berries in Belgium; and made into a pâté or terrine. The French cook and cookery writer Marie-Antoine Carême recommended cooking thrushes in crépinettes

End of the Line Carl Jones color 24m November 22, 1977 video [385] Home Cookery of Fish B&W 11m June 20, 1946 video [386] Home Electrical Appliances Earl

Oaxacan cuisine Cuisine of Veracruz Mesoamerican cuisine Ancient Maya cuisine Aztec cuisine Mexican-American cuisine Cali-Mex cuisine Korean-Mexican fusion

Bernardino de Sahagún reported seeing a great variety of tomatoes in the Aztec market at Tenochtitlán (Mexico City): "large tomatoes, small tomatoes, leaf

bites of hot meat", including chicken and lamb that had been spit roasted. Aztec marketplaces had vendors that sold beverages such as atole ("a gruel made