If you have actually invested whenever dining in Mexico City just recently, you might have seen spirulina turning up on menus in whatever from the normal healthy smoothies to more conventional meals such as tortillas and tlayudas (a crisp tortilla base with refried beans and other garnishes). However do not presume this is some sign of intruding hipster natural food globalisation: in reality, centuries prior to it was considered a “superfood”, the vibrantly coloured cyanobacteria (or blue-green algae)– which grows mostly in warm alkaline lakes, ponds and rivers in the tropics and subtropics– was a pre-Hispanic dietary staple.
Even without modern-day science, the Mexica might acknowledge the nutrient density
The Mexica– or Aztecs, as they were later on understood– collected the protein-rich compound from the surface area of Lake Texcoco, an extensive body of water in main Mexico that was later on mainly drained pipes by the Spanish to give way for the building and construction of Mexico City. Here, the waters displayed the best balance of salinity and alkalinity for spirulina to thrive. The Mexica called the food items tecuitlatl, a Nahuatl word that approximately equates to “rock excrement”, though they held it in extremely greater esteem than its name recommends.
” Oral customs state that the Mexica carriers and runners in ancient Tenochtitlan would consume dried spirulina cakes with corn, tortillas, beans, chillies or mole as fuel for long-distance travel,” stated Denise Vallejo, a native first-generation Xicana chef who runs the vegan Los Angeles pop-up Alchemy Organica.
Even without modern-day science, the Mexica might acknowledge the nutrient density that has actually made spirulina such a preferred today. It boasts about 60-70% protein by weight and has important amino acids and lots of minerals and vitamins, particularly iron, manganese and B vitamins, according to the Encyclopedia of Dietary Supplements. It’s so healthy and fairly simple to grow, in reality, that experts think it could be a potential food source for future Mars colonies.
Naturally, to the getting here Spanish conquistadors in the 16th Century, it mainly simply looked odd. Bernal Díaz del Castillo composed in his 1568 narrative about “a types of bread made from a sort of mud or slime gathered from the surface area of the lake, and consumed because type, and has a comparable taste to our cheese.” And Franciscan friar Bernardino de Sahagún consisted of illustrations of spirulina harvesting in his 16th-Century ethnographic research study, the Florentine Codex.
” After the Spanish intrusion, the majority of its usage decreased with the draining pipes of the lakes in the Valley of Mexico,” Vallejo stated. “And a number of the Spanish didn’t enjoy its ‘cheesy’ or ‘slimy’ homes. Understanding of its usage was lost for a very long time.”
The Western world uncovered the healthy component in the 1940s, when a French phycologist (a researcher who studies algae) discovered the Kanembu individuals along Africa’s Lake Chad gathering spirulina and turning it into sun-dried cakes called dihé However it didn’t make its grand go back to Mexico up until a pleased mishap in the 1960s, when the owners of Sosa Texcoco– which produced salt carbonate and calcium chloride in a big snail-shaped pond on the residues of Lake Texcoco– discovered a green compound mucking up the works. They connected to French scientists, who concluded that it was the very same organism that had actually been nurturing the Kanembu for generations. Instead of attempt to get rid of the cyanobacteria, Sosa Texcoco acknowledged its worth, motivated its development and opened the world’s very first industrial spirulina business, Spirulina Mexicana.
While Spirulina Mexicana has actually considering that closed, a micro-farm on the borders of San Miguel de Allende called Spirulina Viva is continuing the ancient custom. Considering that 2010, American expat Katie Kohlstedt and her San Luis Potosí-born hubby, Francisco Portillo, have actually grown fresh spirulina that most likely tastes incredibly comparable to what the Mexica collected centuries earlier. “We’re actually happy to grow it here,” she stated. “We didn’t need to develop something brand-new or bring something from elsewhere.”
While many individuals might recognize with spirulina in its dehydrated powdered type, Spirulina Viva offers the green things raw and frozen, which imparts a far more fragile flavour. “Fresh spirulina ought to be velvety like a spreadable cheese,” Kohlstedt stated. “If you closed your eyes, you may believe you were consuming a cross in between an avocado and spinach.” She kept in mind that if you think about spirulina as fishy or an obtained taste, opportunities are you have actually been purchasing a lesser-quality item– and even one that utilizes ground fish bones to supply the phosphorus the spirulina requires to grow.
Kohlstedt and Portillo lead spirulina-growing workshops and have actually invited future farmers from as far as Australia and Argentina. “It’s gardening integrated with chemistry,” Kohlstedt stated of the procedure. However for lots of customers, the completed item still stays a little bit of a secret. “If I check out another post that stated spirulina is grown in the ocean or [that shows] an image of seaweed, I’m simply going to shout,” she stated, with a laugh. “My other 2 least preferred words are ‘pond residue’. I believe that’s actually offending really!”
If I check out another post that stated spirulina is grown in the ocean or [that shows] an image of seaweed, I’m simply going to shout
Kohlstedt suggests consuming spirulina as merely as possible, stirred into warm miso soup or bone broth, combined into a healthy smoothie, spread out on bread or blended into guacamole with additional lime juice, due to the fact that vitamin C has actually been revealed to assist iron absorption. “You’re going to seem like you simply consumed Popeye’s lunch,” she stated.
In Mexico City, chefs are getting back at more imaginative with the component. You may discover spirulina cleaning a tlayuda topped with avocado and escamoles ( ant larvae) at Balcón del Zócalo; lightening up a superfood tortilla at Cintli Tortilleria; including a verdant punch to the healthy smoothie bowls and cheesecakes at Vegamo; and even surging mixed drinks at the pre-Hispanic-inspired Xaman Bar.
There, head bartender Kenneth Rodrigez has actually integrated spirulina into a variety of beverages, consisting of a gin-based mixed drink with Mexican lime and asparagus liqueur. “I utilize it when someone does not like egg whites or [in drinks for] vegan individuals, due to the fact that spirulina has protein and we can get fascinating textures,” Rodrigez stated, “not to point out the unbelievable colour and the dietary elements that it offers.”
He explains the taste keeps in mind as “green, natural and clorofila ( chlorophyll),” and stated that “it can be utilized to boost other flavours, due to the fact that it has great deals of minerals, like an option for salt.”
Throughout the border in Mexican American neighborhoods, utilizing spirulina has actually suggested developing a direct connection with a pre-Hispanic past. At San Antonio’s innovative Mexican dining establishment Mixtli, for example, chefs Rico Torres and Diego Galicia included spirulina on an unique menu motivated by the Spanish conquest, and they took part in a collective Día de los Muertos supper at New york city’s JamesBeard House, where among the starters was a smoked spirulina yogurt with trout roe and radishes.
At Alchemy Organica, Vallejo includes spirulina powder into a pineapple agua fresca (a Mexican beverage made with water, sugar and pureed fruits, seeds, flowers or grains for flavour) with lime and chia seeds. And she has actually even utilized it as “a healthy food colouring and dietary increase, in addition to cactus and spinach powders” to make dynamic green masa (dough made with corn that has actually been nixtamalized, or treated with an alkaline option), which she develops into vibrant tortillas and tamales. “I likewise utilize it as a flavour enhancer for a few of my seafood-inspired meals, as it imparts a flavour similar to seaweed,” she discussed.
And when among her cooks started offering fresh spirulina at a farmer’s market, Vallejo required to merely scooping spoonfuls into her beverages. “It provides you energy like you ‘d get out of a cup of coffee!” she stated.
In a sense, these chefs are taking advantage of something much deeper than merely taste or nutrition. Vallejo, who research studies curanderismo ( herbal remedies), stated that spirulina is frequently deemed a detoxifier to get ready for routines, spells and “visionary plant events”. And Kohlstedt has actually likewise become aware of the component’s magical connections, which make use of the resemblances in between spirulina’s helical shape and our own foundation as human beings: “Somebody informed me that the factor it’s called ‘spirulina’ pertains to its spiral type, however that it likewise pertains to our DNA and how there is something actually fundamental and spiritual about how we associate with plants [and cyanobacteria].”
” Numerous of the ‘superfoods’ taken pleasure in today have an abundant history in Mesoamerica: chia, amaranth, cacao, avocado, cactus,” Vallejo kept in mind. “I believe the present decolonising motion in Xicanx, Central American and other Spanish-speaking neighborhoods is assisting us to discover and remember our ancestral foodways. We get to reclaim our foods and our plant knowledge. The more we consume them, the more we awaken that DNA which history.”
Ancient Eats is a BBC Travel series that puts stylish foods back into their ‘genuine’ context, checking out the cultures and customs where they were born.
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