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This article explores the food preparation techniques of the Aztecs, Maya and Inca, as well as the cooking methods of their modern descendants in the Americas. The most improtant Maya food was corn. Other food staples of the ancient Maya were beans, squash and chiles. The traditional Maya cooking methods are boiling, steaming, roasting and pit baking. Several different types of leaves are used to wrap tamales in today's Mesoamerica and South America. The Leal family of Guatemala uses the large mosh leaves that are locally available. Several Aztec dishes were served with complex sauces composed of chiles, ground squash seeds, herbs and spices. The Inca developed the technique of air-curing llama and other meats to make charqui or jerky and freeze-drying potatoes.

Discusses the impact of Spanish civilization on Incan agriculture and culinary life. Introduction of the olive; Growth in the popularity of native Incan foods; Recipe for Bolivian quinoa stew.

El artículo presenta una entrevista con Carlos G. Samaniego López, fundador de la empresa de comidas indígenas orgánicas ECOANDINO SAC de Perú. Comenta sobre su interés en los alimentos ancestrales de los incas y discurre sobre la exportación de alimentos de Perú. También se anuncia que López ha sido otorgado el Premio de Reconocimiento al Adulto Mayor en el Campo Emprendedor.