Aztec marketplaces had vendors who sold beverages such as
atolli ("a gruel made from maize dough"), almost 50 types of tamales (with ingredients that ranged from the meat of turkey, rabbit, gopher, frog and fish to fruits, eggs and maize flowers), as well as insects and stews.Spanish colonization brought European food stocks like wheat, sugarcane and livestock to Peru, however, most commoners continued to primarily eat their traditional diets. Imports were only accepted at the margins of their diet, for example, grilled beef hearts sold by street vendors.Some of Lima's 19th-century street vendors such as "Erasmo, the 'negro' sango vendor" and Na Aguedita are still remembered today.
