About: Mesoamerican cuisine

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Mesoamerican cuisine – (covering Belize, El Salvador, Guatemala, Honduras, Nicaragua, northern Costa Rica and Mexico) has four main staples: maize (many varieties based on what climate it is grown in), beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote. While squashes were cooked for food, dried gourds were repurposed for storage or used during battles with embers and chilies, wrapped in leaves and used as chemical warfare.

Attributes	Values
rdf:type	Thing
rdfs:label	Mesoamerican cuisine (en)
rdfs:comment	Mesoamerican cuisine – (covering Belize, El Salvador, Guatemala, Honduras, Nicaragua, northern Costa Rica and Mexico) has four main staples: maize (many varieties based on what climate it is grown in), beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote. While squashes were cooked for food, dried gourds were repurposed for storage or used during battles with embers and chilies, wrapped in leaves and used as chemical warfare. (en)
foaf:depiction
dcterms:subject	Costa Rican cuisine Salvadoran cuisine Central American cuisine Honduran cuisine Guatemalan cuisine Mexican cuisine Nicaraguan cuisine Belizean cuisine
Wikipage page ID	68451842 (xsd:integer)
Wikipage revision ID	1114116687 (xsd:integer)
Link from a Wikipage to another Wikipage	Bean Costa Rican cuisine Energy drink Belize Salvadoran cuisine Honduras Costa Rica Central American cuisine Chemical warfare Cherimoya Chia seed El Salvador Moctezuma II Muscovy duck Theobroma cacao Milpa Sapodilla Maize Chocolate Yucca Zapote Pineapple Cereal Amaranth Honduran cuisine Gourd Guatemala Guava Hernán Cortés Atole Guatemalan cuisine Tamale Mexican cuisine Champurrado Chili pepper Sweet potato Teosinte Tortilla Nicaraguan cuisine Belizean cuisine Avocado Squash (vegetable) Nanche Mexico Nicaragua Olmecs Cassava
sameAs	Mesoamerican cuisine Mesoamerican cuisine
dbp:wikiPageUsesTemplate	dbt:Latin_America_topic dbt:Authority_control dbt:Cuisines dbt:Reflist dbt:Short_description dbt:North_American_cuisine
thumbnail	wiki-commons:Special:FilePath/Birds_and_nature_(1901)_(14725547206).jpg?width=300
has abstract	Mesoamerican cuisine – (covering Belize, El Salvador, Guatemala, Honduras, Nicaragua, northern Costa Rica and Mexico) has four main staples: maize (many varieties based on what climate it is grown in), beans, squash and chili. Other plant-based foods used include: amaranth, avocado, cassava, cherimoya, chia, chocolate, guava, nanche, pineapple, sapodilla, sweet potatoes, yucca and zapote. Historically, various methods and techniques were employed to store, prepare and preserve the foods, most of which remain in use today. Hernán Cortés introduced rice and wheat to Mesoamerica, prior to which time milpa (known as the cornfield) was one of the main sources of sustenance. Some traditional foods featured in the cuisine include: Atole (a drink made using masa) and Chocolate Atole (with the addition of chocolate) also known as champurrado. Two classic maize dishes are: boiling maize in water and lime, mixing with chili peppers and eating as gruel; dough preparation for flat cakes, tamales and tortillas. Edible foam is another popular food item, sometimes even regarded as sacred. While squashes were cooked for food, dried gourds were repurposed for storage or used during battles with embers and chilies, wrapped in leaves and used as chemical warfare. (en)
prov:wasDerivedFrom	wikipedia-en:Mesoamerican_cuisine?oldid=1114116687&ns=0
page length (characters) of wiki page	8800 (xsd:nonNegativeInteger)
foaf:isPrimaryTopicOf	wikipedia-en:Mesoamerican_cuisine
is Link from a Wikipage to another Wikipage of	North American cuisine Hominy Mesoamerican Cuisine
is Wikipage redirect of	Mesoamerican Cuisine
is foaf:primaryTopic of	wikipedia-en:Mesoamerican_cuisine

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