In addition to vegetables like beans and squash, corn (sometimes spelled maize) served as the primary staple item in their diet. Potatoes and a very fine grain known as quinoa were two of the most prevalent crops cultivated by the Incas. In addition to a vast range of fruits, the Aztecs and Maya were known to choose avocados and tomatoes as their primary sources of nutrition.
The culinary traditions that make up Inca cuisine have its roots in the Inca civilisation, which flourished from the 13th to the 16th century. Because the Inca civilisation spanned such a large area, they had access to a wide variety of plants and animals for consumption, the majority of which are unknown to people living in countries other than Peru.
The majority of the Inca people’s diet during the time of the Incan civilisation, which lasted from the 13th to the 16th century, consisted of tubers and grains such potatoes, maize, and oca.They also ate meat from llamas, alpacas, guinea pigs, and dried fish in addition to these foods.The Incan people utilized an edible clay known as pasa in the preparation of their sauces and seasonings.
People from the Inca, Maya, and Aztec civilizations used the crop as a primary source of fuel use.Cereal grain that was grown by the Incas and used as one of their primary sources of the nutritional energy they needed.Tamales are a type of doughy snack dish that may be filled with a variety of fillings such as meat, cheese, veggies, and more, and maize is an important ingredient in their production.