Aztec marketplaces had vendors that sold beverages such as "atolli" ("a gruel made from maize dough"), almost 50 types of tamales (with ingredients that ranged from the meat of turkey, rabbit, gopher, frog, and fish to fruits, eggs, and maize flowers), as well as insects and stews. After Spanish colonization of Peru and importation of European food stocks including wheat, sugarcane and livestock, most commoners continued primarily to eat their traditional diets, but did add grilled beef hearts sold by street vendors. Some of Lima's 19th century street vendors such as "Erasmo, the 'negro' sango vendor" and Na Aguedita are still remembered today.