 In Aztec times, two or three corn tortillas would be eaten with each meal, either plain or dipped in mole or a chili pepper and water sauce.Tortillas were also sold at Aztec marketplaces filled with turkey meat, turkey eggs, beans, honey, squash, prickly pears and chili pepper.Analogous staple foods in New World cultures, made from hominy and serving a similar nutritional function, include the "sope", the "totopo", the "gordita", and the "tlacoyo" of Mexico, and the "pupusa" of Central America.