The Aztecs Mainly Ate Corn and Beans

The Aztec civilization was an agricultural society that lasted from the 14th century to the fall of the Aztec Empire in 1519. The majority of Aztecs spent their days laboring in their fields or cultivating food for Tenochtitlan, their enormous capital city. Because growing crops was easier than hunting, the Aztec diet was mostly plant-based and concentrated on a few key staples. Corn, beans, salt, and chili peppers were staples of Aztec food, ensuring that the ordinary Aztec had a well-balanced diet free of vitamin and mineral deficits. This is one of the interesting facts about the Aztecs and their empire because most people think that the ancients mainly ate meat.

Corn was the most important Aztec staple, and it was regarded in such high regard that it was included prominently in Aztec mythology. The Aztecs characterized it as "valuable, our flesh, our bones" to some of the earliest Europeans. Maize was consumed as corn tortillas, tamales, corn gruel, and came in a variety of colors, textures, sizes, and quality.

Beans, another essential staple of Aztec cuisine, were a good source of protein. They were available at all times of the day. The beans were soaked in water for several hours before being cooked till tender. They were frequently combined with other vegetables in soups and stews.

The majority of Aztecs ate twice a day, the first after a few hours of morning work and the second about 3 p.m., at the warmest hour of the day. Corn oatmeal with chilies or honey for breakfast, or tortillas with beans and sauce. The main meal would include tamales, beans, tortillas, and a squash and tomato casserole in the afternoon.