Molinillo

The Molinillo (Chocolate Stirrer)
The molinillo was actually an invention of the Spaniards.  The tool was used to froth chocolate which in the early days was not processed and defatted and tended to clump.

mexican molinillo (chocolate whisk)

Names used

Aztec (Aztecatl) is the Nahuatl word for "people from Aztlan"
Often the term "Aztec" refers exclusively to the Mexica people of Tenochtitlan (now the location of Mexico City), situated on an island in Lake Texcoco, who referred to themselves as Mexica Tenochca or Colhua-Mexica. 

Nahuatl        English           spanish/castellano

Nahuatl        (Nahuatl)        na- wat

Quilitl         Vegetables: 
ahuacatl     (avocado, aguacate)
chaya leaf  (

cintli            (ear of dried corn)

centli           (same as cintli)

camohtli       (yam, camote)

tlaolli           (corn)

elotl             (corn,             elote)

etl                 (bean)
Exotl             (green bean, ejote)
Huazontle    (

mizquitl       (mesquite)

nanacatl     mushroom

nohpalli       (cactus, nopal) = no pal-li
tzilacayohtli (a bluish-green squash, chilacayote)

xilotl             (tender ear of com, jilote)

xitomatl        (tomato, jitomate)

xicamatl       (jicama)

xonacatl      (onion)

prepared Food:

tamalli          (tamale, tamal) =ta ma - li                        

tlaxcalli        (tortilla)                        

atolli            (gruel, corn beverage, atole)

pinolli          (ground corn,pinole) 

pozolli         (stew, pozole) 

izquitl          (Roasted corn, esquite)

molli           (sauce, mole) = mó - li 

 pipian         ( chile sauce,  ) 

Drinks: 

Aguamiel

Agave  
atole with fruit or fresh corn or toasted corn or chile or pinole or guayaba                   

mexcalli       (cooked maguey, mezcal)
Tejate

Animals/insects :

azcatl         (ant)                        

zolin           (quail)                        

chinicuil       (mezcal worm, tecol)

mazatl        (deer, venado)

chapulin    (grasshopper   saltamontes) = cha- pul- in

huexolotl    (turkey, guajolote)

xoloescuintl

Food preparation tools:

comalli        ( griddle, comal)

Seeds grains:

Quinoa

huautli          (Amaranth amaranto, )     

etl                 (bean, habichuelas or friholes?)

chimalxochitl  (sunflower seeds
Pepitas

xochiualli -Fruit: 
cacahuatl                    cacao
Cherimoy
coztixocotl           quince
Guamuchiles
Guanábana 
matzatli               Pineapple
nochtli                 Prickly pear, tunas
palxocotl             tamarind
Papaya

Pitaya 

tzapoti                 (Mamey Sapote,)

xalcocotl             Guayaba  guava 
xoconostle

Spices:

achiotl                  achiote

annatto

chilli                       (chile pepper, chile) = chil - li

cuauhchilli             chile de arbol 

iztatl                       (salt)

necuhtli                 honey
                              paprika

  

Tlacoyos

why Mexica food

Why did I start this Blog? I was motivated by my health condition* and the health condition of our community.

 After listening to a talk by  Claudia Serrato on "Indigenous Veganism" http://www.decolonialfoodforthought.com/

 this coincided with what I wanted to learn regarding the health condition of our community so I put the two together and came up with Aztec Food Blog. I feel that most of our health problems are a result of what we are told to eat,i.e., junk food, comfort food, and the condition of our health industry - doctors, nutritionists, and so on.
I intend to focus on the solution to our community's habit of eating food that is making us sick.

*After my doctors gave me bad news about my health condition I was motivated to do more research into healthy food choices. I also didn't want others to go through what I am going through. So i starting this blog to help our community get healthy.
(this is work in progress)