Amaranth Bars (Tortitas de Amaranto / Alegrías)

History & Origin

Amaranth - called "huauhtli" in Nahuatl - was one of the sacred crops of Aztec civilisation, alongside maize, beans and chia. The Mexica cultivated it in vast plantations and used it both as everyday food and for religious rituals, where they made figures of the god Huitzilopochtli from amaranth bound with maguey honey, known as "tzoalli". This practice was banned by Spanish conquistadors who associated it with pagan rites, leading to the crop's near-disappearance for centuries. Modern amaranth bars - popularly known as "alegrías" - are direct descendants of these pre-Hispanic preparations. The modern alegría was born in the 20th century in the village of Santiago Tulyehualco, Xochimilco, where producers began selling these sweet bars at the Guadalupe Sanctuary. Nutritionally, amaranth is one of the most complete foods in existence: it contains all essential amino acids, making it a complete protein - exceptional in the plant world. It is also rich in calcium, iron, magnesium and B vitamins. The NASA included it in astronaut diets. Today amaranth bars have experienced a renaissance as an artisan superfood, with versions incorporating chia seeds, pumpkin seeds, dried cranberries and cacao, combining pre-Hispanic tradition with modern nutritional awareness.