Moctezuma's table refers to both the place and the manner in which the Aztec emperor (

Tlatoani ''Tlatoani'' ( , "one who speaks, ruler"; plural ' or tlatoque) is the Classical Nahuatl term for the ruler of an , a pre-Hispanic state. It is the noun form of the verb "tlahtoa" meaning "speak, command, rule". As a result, it has been various ...

) ate his food. Important chronologists were witnesses to this daily ritual. One of these,

Bernal Díaz del Castillo Bernal Díaz del Castillo ( 1492 – 3 February 1584) was a Spanish conquistador, who participated as a soldier in the conquest of the Aztec Empire under Hernán Cortés and late in his life wrote an account of the events. As an experienced ...

, extrapolated in his book, '' The True History of the Conquest of New Spain (Historia verdadera de la conquista de la Nueva España),'' how the

Mexica The Mexica (Nahuatl: , ;''Nahuatl Dictionary.'' (1990). Wired Humanities Project. University of Oregon. Retrieved August 29, 2012, frolink/ref> singular ) were a Nahuatl-speaking indigenous people of the Valley of Mexico who were the rulers of ...

s specific protocols and etiquette were passed down from one generation to the next. The abundance of typical meals that were found in this daily banquet are largely reflected in today's Mexican cuisine. Moctezuma's table represents more than just Aztec cuisine and the perfection of great eating (buen comer) because it also demonstrates the prerogative that was required to create them. Trade routes and agreements with civilizations bordering Aztec territory were essential in order to have the most delicious and fresh ingredients.

Typical Dishes on Moctezuma's Table

Another chronologist, Fray Francisco de Aguilar, mentions some of the typical meals that were served in this spectacular ritual. A legend exists that

Moctezuma II Moctezuma Xocoyotzin ( – 29 June 1520; oteːkˈsoːmaḁ ʃoːkoˈjoːt͡sĩn̥), nci-IPA, Motēuczōmah Xōcoyōtzin, moteːkʷˈsoːma ʃoːkoˈjoːtsin variant spellings include Motewksomah, Motecuhzomatzin, Montezuma, Moteuczoma, Motecu ...

also enjoyed various types of meat, human flesh among them. It is said that he ate the flesh of slaves, youth, women, and children etc. depending on which god the sacrifice was directed towards. Typical food that continues to be part of Mexican culture could be identified from his meals as well, such as: cacao (cocoa), maize, tomato and a large variety of spices (such as vanilla) etc. Among other typical meals were found: * Corn chips (totopos) with

nopal Nopal (from the Nahuatl word for the pads of the plant) is a common name in Spanish for ''Opuntia'' cacti (commonly referred to in English as ''prickly pear''), as well as for its pads. There are about 114 known species in Mexico, where it is ...

salad * Sopes with ant larvae (

escamol Escamoles (; nah, azcamolli, from ''azcatl'' 'ant' and ''molli'' 'puree'), known colloquially as ''Mexican caviar'' or ''insect caviar'', are the edible larvae and pupae of ants of the species '' Liometopum apiculatum'' and '' L. occidentale var ...

es) in Pasilla chile sauce * Huitlacoche (

corn smut Corn smut is a plant disease caused by the pathogenic fungus ''Ustilago maydis'' that causes smut on maize and teosinte. The fungus forms galls on all above-ground parts of corn species. It is edible, and is known in Mexico as the delicacy ' ...

) * Fruit pieces * Fresh fish from

Veracruz Veracruz (), formally Veracruz de Ignacio de la Llave (), officially the Free and Sovereign State of Veracruz de Ignacio de la Llave ( es, Estado Libre y Soberano de Veracruz de Ignacio de la Llave), is one of the 31 states which, along with Me ...

* Quail * Deer *

Tlacoyo A tlacoyo is an oval-shaped Mexican dish of pre-Hispanic origin made of masa. Tlacoyos are thicker than fresh corn tortillas and are stuffed with cheese, fava beans, cooked ground beans, chicharron, and other ingredients before being fried or ...

s * Mushroom soup *

Lowland Paca The lowland paca (''Cuniculus paca''), also known as the spotted paca, is a large rodent found in tropical and sub-tropical America, from east-central Mexico to northern Argentina, and has been introduced to Cuba and Algeria. The animal is cal ...

(Tepezcuintles) * Algae flatbread * Snails stewed in an earthen oven * Grasshoppers in green sauce (salsa verde) * Corn Tamales * Sweet Corn bread

Works Cited

{{Reflist Aztec society Mesoamerican cuisine

Typical Dishes on Moctezuma's Table

See also

Works Cited