Scott

“They cooked more than three hundred plates of the food the great Montezuma was going to eat, and more than a thousand more for the guard. I have heard that they used to cook him the flesh of young boys. But as he had such a variety of dishes, made of so many different ingredients, we could not tell whether a dish was of human flesh or anything else, since every day they cooked fowls, turkeys, pheasants, local partridges, quail, tame and wild duck, venison, wild boar, marsh birds, pigeons, hares and rabbits, also many other kinds of birds and beasts native to their country, so numerous that I cannot quickly name them all.”
― Bernal Díaz del Castillo, The Conquest of New Spain