Opinicus wrote:
>
> "ASmith1946" > wrote
>
> > "Tamales made of maize flowers with ground amaranth seed and cherries
> added;
> > tortillas of green maize or of tender maize; tamales stuffed with amaranth
> > greens; tortillas made with honey, or with tuna cactus fruit; tamales
> made
> > with honey; tortillas shaped like hip guards; tamales made of amaranth
> seed
> > dough; [cakes made of] amaranth seed dough; rabbit with toasted maize;
> squash
> > cut in pieces; olchicalli; green maize cooked in a pot and dried; amaranth
> > greens cooked with dry land chili; sauce of purslane with dry land chili;
> green
> > amaranth seeds with dry land chili..."
>
> Drool. Are things like this still being made, I wonder?
>
> --
> Bob
>

Certainly around here (NM) homemade tamales come with all sorts of
fillings, sweet and savoury.

Amaranth seeds can be bought in any wholefood shop and sometimes the
greens are available as well. Seem to recall that amaranth is still
widely used in parts of South America; not certain about Mexico.

I eat the purslane that is a weed in our garden (all organic); a fitting
revenge!
Cactus fruit (tuna) is available in local shops and products made from
it.

Haven't seen maize flowers for sale, but squash blossoms certainly can
be had locally.

Toasted or dried maize can be had as chicos or atole or nixtamal.

While I haven't had tortillas made with honey, sopaipillas (a type of
fried bread) are commonly served with honey.

Squash certainly is widely used locally, in a variety of forms.

Not certain what 'dry land chili' is in that context; chiles are a dry
land crop anyway around here.