Tecuitlatl (teh-KWEE-tla-tl)
by hughpierre
Tecuitlatl is a tiny blue-green algae that grows wild in the salty lakes, so as to not compete with other possible food sources.
Mechanics & Inner Workings
Tecuitlatl is sold in several south central markets as a staple and eaten with maize or a sauce made of chili peppers and tomatoes. Alternatively, they can be fashioned into slimly loaves that taste like cheese.
Manufacturing process
Harvesting
- Look for thick, green films floating on the surface of brackish or alkaline lake waters during the dry season
- Use fine-mesh nets, baskets, shallow reeds, wooden boards or any other flat tool to skim the surface
- gently scoop or scrap the algae from the lake, careful not to disturb the bottom
- Place the collected algae into woven baskets or cloth sacks to allow excess water to drain off as it is carried back to shore
- At this stage, it is still watery and needs further drying
- The tecuitlatl is spread over flat stones, woven mats or plastered surfaces to dry in the sun into thin flakes for a day
- Once dried, it is then scraped off in thin sheets, crumbled or shaped into cakes and stored in clay vats or cloth bundles for transport
Significance
Tetzcotzinco
The primitive-looking sludge is considered highly nutritious and has been the life line for families during periods of famine. It is also a potent anti-inflammatory that is prescribed by doctors to treat over-worked labourers.
Alternate Name
Stone Dung
Item type
Consumable, Food / Drink
Current Location
Manufacturer
Owning Organization
Rarity
Common
Comments