In book X he describes how Aztec tamales used a variety of corn for their flour base and were cooked in earth ovens, or olla, which were heated by the steam of dried cane grown and harvested for the express purpose of cooking tamales. Fillings would consist of meat (turkey, fish, frog, axolotl, gopher), fruit, bean, squash seed, turkey egg and even no filling. They would be seasoned with chilis or seeds if they were savory and honey if they were sweet.

Tamales