"The aliment of these Indians is, in most respects, similar to that of the Mexicans... the latter adopted with their utensils numerous items of aboriginal diet. The tortilla, the atole, the pinole and many others, together with the use of chile, are from the Indians. Some of the wilder tribes make a peculiar kind of pinole, by grinding the bean of the mezquite tree into flour, which is then used as that of corn. And besides the tortilla they make another singular kind of bread, if we may so style it, called guayave, a roll of which so much resembles a hornets' nest... It is usually made of Indian corn prepared and ground as for tortillas, and diluted into a thin paste. I once happened to enter an Indian hut where a young girl of the family was baking guayaves. She was sitting by a fire, over which a large flat stone was heating, with a crock of prepared paste by her side. She thrust her hand into the paste, and then wiped it over the heated stone. What adhered to it was instantly baked and peeled off. She repeated this process at the rate of a dozen times or more per minute. ...I found it pleasant enough to the taste; though when cold... it is, like the cold tortilla, rather tough and insipid. They are even thinner than wafers; and some dozens, being folded in a roll, constitute the laminate composition before mentioned. Being thus preserved, they serve the natives for months upon their journeys."