page_title: Ancient Maya cuisine
section_title: Ancient Mayan cuisine present in modern cuisine
hierarchical_section_title: Ancient Maya cuisine / Ancient Mayan cuisine present in modern cuisine
caption_attribution_description: Guatemala Highlands, Maya Bowl with Images of Humans with Bundled Offerings, A.D. 600-900 Ceramic, Slip-painted ceramic, Height: 6 in. (15.24 cm) Gift of the Art Museum Council in honor of the museum’s twenty-fifth anniversary (M.90.168.10) Wikipedia Loves Art at the Los Angeles County Museum of Art This photo of item # M.90.168.10 at the Los Angeles County Museum of Art was contributed under the team name "artifacts" as part of the Wikipedia Loves Art project in February 2009. Los Angeles County Museum of Art The original photograph on Flickr was taken by Beesnest McClain—please add a comment to the original Flickr page whenever a use has been made on Wikipedia or another project. Project galleries on Flickr: this institution, this team
context_page_description: Ancient Maya cuisine was varied and extensive. Many different types of resources were consumed, including maritime, flora, and faunal material, and food was obtained or produced through strategies such as hunting, foraging, and large-scale agricultural production. Plant domestication concentrated upon several core foods, the most important of which was maize.
  Much of the ancient Maya food supply was grown in agricultural fields and forest gardens, known as pet kot. The system takes its name from the low wall of stones that characteristically surrounded the gardens.
  The ancient Maya adopted a number of adaptive techniques that, if necessary, allowed for the clear-cutting of land and re-infused the soil with nutrients. Among these was slash-and-burn, or swidden, agriculture, a technique that cleared and temporarily fertilized the area. For example, the introduction of ash into the soil raises the soil's pH. This in turn temporarily raises the content of a variety of nutrients, especially phosphorus. The effect lasts about two years. However, the soil will not remain suitable for planting for as many as ten years.
context_section_description: The origins of Mayan cuisine can be established by archaeological evidence, dating as early as 1500 B.C. and extending through the 16th century A.D. With maize as a significant and sustainable food source, the Maya expanded their palate and began to cultivate and incorporate many other foods into their diet. The evolution of Maya food culture allowed for experimentation with new staples and the development of new Maya cuisine. These, in turn, became established in modern food practices of the Mayan peoples and many other peoples of the Americas. In the 21st century, many foods that come from ancient Maya techniques, such as chocolate, avocado/guacamole, tortillas, and tamales, have spread far beyond the Maya region.
  Chocolate: The cocoa tree is native to Maya territory, and the Maya are believed to be the first people to have cultivated the cacao plant for food. For the ancient Maya, cocoa was a sacred gift from the gods. The cocoa plant, theobroma, literally translates to "food of the gods". Cacao beans were historically used as ceremonial sacrifices to the Mayan gods. Cocoa was enjoyed by all social classes of the ancient Maya people because of its stimulative aphrodisiac powers. Maya couples drank chocolate during ceremonies of marriage and engagement. The cocoa beans were also ground and mixed with chili peppers, cornmeal and honey to create a drink called xocolatl (a Nahuatl word), which only the rich and noble could drink. This ancient Maya chocolate drink was much different than today's hot chocolate; it may have been served unsweetened and with a frothy texture. 
  Avocado/Guacamole: Originating from southern Mexico and Guatemala, avocados became a staple of Mayan cuisine. The Avocado tree thrives in subtropical climates that existed during the Maya civilization. Avocados are a versatile product that are incorporated in modern cuisine. They have a smooth texture, and rich and buttery taste, which has made them a popular appetizer.
  Corn Tortillas: Maize plays a central role in Mayan culture and mythology. It is said in the Popul Vuh that the first humans were crafted from an ear of corn. The Maya creation story contends that people were fundamentally made of masa or corn dough. Tortillas, imbued by the divine quality of maize, offered countless opportunities for food creation and allowed people of all economic standings to eat freely. Ancient Maya tortillas differ from their modern counterparts. The ancient Mayans produced a small three to four-inch masa patty that was thicker than today's version to provide a sturdy base for the dish they would be serving. These dishes often included meat and avocado or could be a side for a stew at a ritualistic meeting. Today's tortillas are thinner and often larger in diameter than ancient Maya tortillas. The presence of tortillas serves as a base for many different food dishes, including tacos, burritos, quesadillas, chips, soups, and even crepes.
  Tamales: Crafted from masa, or corn dough, and a mix of meat and vegetables, tamales have historically been one of the world's most convenient foods because of their ease of transport. Like many popular dishes in ancient Maya culture, the tamal included the use of the corn husks or banana leaves to ferment and enhance the cooking process of the meal. After the cooking process, the tamal would be unwrapped and topped with salsa, which could be eaten on the go. Often, tamales would be served at Maya holiday celebrations. Maya women would also sell freshly made tamales, often in exchange for cocoa seeds. Ancient evidence of tamales are prominent on many Maya artifacts and paintings. The modern tamal is enjoyed in much the same way as in ancient Maya cuisine.
caption: Mayan civilian with tamales as offerings for the gods.
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