The word "chocolate" originates in Mexico's Aztec cuisine, derived from the Nahuatl word xocolatl.
Stuffed Chili pepper
Chuletas de puerco en salsa roja
Mole con arroz
Rajas con crema
Carne en chile pasilla
Tostada con rajas con crema
Agua de Chocolate
Special for Spring and Summer
Chiles en Nogada
Enchiladas de pollo con mole
Pavo-Guajolote con mole poblano
Azteca Catering can assist you with luncheons, dinners, afternoon and evening receptions, picnics, weddings, parties and more.
A great number of herbs and spices were available to the Aztecs in seasoning food. Among the most important, chili peppers come in a wide variety of species and cultivars, some domesticated and many of them wild. These included a great range of heat intensity depending on the amount of capsaicin present, with some being mild and others being very piquant. The chilis were often dried and ground for storage and use in cooking, some roasted beforehand to impart different tastes. Flavors varied significantly from one type to another, including sweet, fruity, earthy, smokey, and fiery hot.Native species of plants used as seasonings produced flavors similar to Old World spices that often proved to be more easily accessible in cooking after the Spanish conquest. Culantro or Mexican coriander provides a much stronger flavor than its Old World parallel, cilantro, and its leaves can be easier to dry. Mexican oregano and Mexican anise likewise produce flavors reminiscent of their Mediterranean counterparts, while allspice has an aroma somewhere in between nutmeg, cloves, and cinnamon. The bark of canella or white cinnamon has a soft, delicate flavor that might have eased the acceptance of the more pungent cinnamon of Ceylon into modern Mexican cuisine. Before the arrival of onions and garlic, subtler but similar wild plants such as Kunth's onion and other southern-ranging species of the genus Allium, as well as the fragrant leaves of garlic vine may have been appropriated
Although the Aztecs' diet was mostly vegetarian, the Aztecs consumed insects such as crickets (chapulines), maguey worm, ants, larvae, etc. Insects have a higher protein content than meat, and even now they are considered a delicacy in some parts of Mexico.
Azteca Catering Offers a diverse list of vegetables in the Menu.
Tamales here in the picture are steam and delicious!
Our special "BeansTamal" on Tomato sauce.
Chiles Rellenos- Stuffed chile pepper
Rajas con crema-Chilacas= Chilaca pepper with sourcream
Pork in tomatillo
Our Special agua de Horchata!
amazingly refreshing drink with cantaloupe
Horchata de arroz,semilla de melon y trozos de melon.
Spring rice/ Arroz Primavera
Cactus Salad! Mexico city style.
Pico de Gallo
Pico de gallo, Guacamole, Salsa Yucateca
Empanada de Dulce de arroz