Inca Food

The Inca Food

In the Inca Empire the food there was mainly of crops, but there were some meats in the food pyramid. The vegetables consisted of  beans, squash, sweet potatoes, avocados, tomatoes, and manioc. The main source of vegetables was potatoes. The root vegetables were one of the big parts in the Inca diet because they can withstand in the cold weather. In the lower elevation, the Incas would grow maize. They also ate meat such as llamas and alpacas. The poverty stricken people ate guinea pigs cooked on hot stones. Their entrails were used in soups and sauces.