Before contact with the Spanish, Acoma people primarily ate corn, beans, and squash. "Mut-tze-nee" was a popular thin corn bread. They also raised turkeys, tobacco, and sunflowers. The Acoma hunted antelope, deer, and rabbits. Wild seeds, berries, nuts, and other foods were gathered. After 1700, new foods were noted in the historical record. Blue corn drink, pudding, corn mush, corn balls, wheat cake, peach-bark drink, paper bread, flour bread, wild berries, and prickly pear fruit all became staples. After contact with the Spanish, goats, horses, sheep and donkeys were raised.