Aztec cuisine
Water, maize gruels and pulque (iztāc octli), the fermented juice of the century plant (maguey in Spanish), were the most common drinks, and there were many different fermented alcoholic beverages made from honey, cacti and various fruits. The elite took pride in not drinking pulque, a drink of commoners, and preferred drinks made from cacao, among the most prestigious luxuries available. Favored by rulers, warriors and nobles, they were flavored with chili peppers, honey and a seemingly endless list of spices and herbs.
Aztec cuisine-4