The turkey is a true Mexican original. Discover the ancient origins of the guajolote, its sacred role for the Aztecs and Maya, and how it became a global bird.
The Mexican Turkey: How the Guajolote Conquered the World
When most people think of turkey, they imagine a golden roast on an American Thanksgiving or Christmas table. But the real story begins much farther south. The star of that feast is actually a Mexican bird with deep Indigenous roots and a very long history in Mesoamerica.
In Mexico, the turkey is called guajolote, and long before it traveled to Europe and returned to North America, it was already sacred, symbolic, and delicious.
A True Mexican Original
The turkey we eat today comes from the species Meleagris gallopavo. The domestic form, Meleagris gallopavo domesticus, descends mainly from a subspecies known as the South Mexican wild turkey, which once roamed the forests and valleys of central and southern Mexico.
Indigenous peoples in Mesoamerica began managing and domesticating turkeys more than 2,000 years ago. For them, the bird was far more than a simple source of meat. Turkeys provided:
- Protein through their meat and eggs
- Feathers for cloaks, headdresses, and ritual decorations
- Bones and by-products for tools, musical instruments, and medicine
In a world with very few domesticated animals, the turkey became a kind of multi-purpose treasure.
Turkeys Among the Maya and the Aztecs
Archaeological discoveries show just how vital turkeys were in the ancient world.
In the Maya region, bones from Mexican turkeys have been found at sites such as El Mirador (in today’s Guatemala), dating back to 300 BCE–100 CE. This suggests that people were already transporting and possibly breeding Mexican turkeys far from their original range, treating them as valuable animals rather than just wild game.
For the Maya, turkeys appear in art and ritual contexts as creatures of power and status. They were connected to the sacred world and to the forces of nature, not just to everyday cooking pots.
Among the Nahua (Aztecs), the turkey also walked between the ordinary and the sacred:
- The wild turkey was called huehxōlōtl.
- The domesticated turkey was known as tōtolin.
In later Mexican Spanish, these words evolved into guajolote, the term still used today, and in some regions, totole survives as a reminder of older Nahuatl forms.
From Mexico to the World: Turkey’s Grand Tour
After the Spanish arrived in the 16th century, the turkey began the most important journey of its life.
Spanish conquerors encountered already-domesticated turkeys in central Mexico. Impressed by their flavor and size, they took them back to Spain. There, the exotic American bird quickly became fashionable. Within a few decades, turkeys had spread across Europe, appearing on noble tables and in farmyards from Spain to England.
From Europe, the turkey crossed the Atlantic again—this time heading to other parts of the Americas, including the English colonies in North America. That means the classic “Thanksgiving turkey” in the United States is, in a sense, a Mexican émigré: a bird domesticated in Mesoamerica, exported to Europe, and then reintroduced to North America in European hands.
One of America’s Only Domesticated Animals
The turkey occupies a very special place in history because it is one of the few major animals domesticated in ancient North and Central America—and the only large animal from the region now raised worldwide.
While Eurasia had cows, sheep, goats, pigs, and chickens, Mesoamerica’s list of domesticated animals was much shorter. That made the guajolote especially important. People invested enormous creativity and care in raising and using turkeys, which is why they appear so often in rituals, offerings, codices, and feasts.
Turkey on the Mexican Table Today
Fast-forward to the present, and the guajolote still plays a starring role in Mexican celebrations. It appears in beloved holiday and fiesta dishes such as:
- Mole poblano de guajolote – Perhaps the most iconic version: tender turkey covered in a rich, complex Puebla mole made with chiles, nuts, seeds, spices, and a touch of chocolate.
- Relleno negro in Yucatán – A dark, smoky stew of turkey and pork in a blackened chile sauce, often served during Hanal Pixán, the Yucatec Maya Day of the Dead.
- Pavo en mole, pavo al pibil, or simple roast guajolote for Christmas, New Year’s, weddings, and other major fiestas.
In many homes, turkey is still considered a special-occasion food, reserved for moments when family and friends gather to celebrate.
The Guajolote’s Double Life
What makes the Mexican turkey so fascinating is its double identity:
- It is a familiar, sometimes comical domestic bird that wanders patios and farms.
- At the same time, it is a creature with a sacred past, once linked to powerful gods, carried in offerings, and honored in ancient cities.
Every time a turkey goes into a pot of mole or onto a holiday table in Mexico, it carries this whole story with it:
- The Maya saw it as a being with special powers.
- The Nahua who wove it into language and myth.
- The Spanish who shipped it across the ocean.
- The modern Mexican cooks who keep their traditions alive in their kitchens.
Next Time You See a Turkey…
The next time you see a turkey, especially a guajolote en mole in Mexico, you’re not just looking at a holiday dish. You’re seeing:
- A bird domesticated in ancient Mesoamerica
- A traveler who crossed the Atlantic twice
- A living symbol that moved from temple offerings to family tables
Under all those feathers and gravy, the turkey remains what it has always been: a proud Mexican original.
FAQ: The Mexican Turkey (Guajolote)
What is a guajolote?
In Mexico, guajolote is the word used for turkey. It comes from Nahuatl roots and refers to the domesticated bird raised in Mesoamerica for thousands of years.
Where does the domestic turkey come from originally?
The domestic turkey, Meleagris gallopavo domesticus, descends mainly from the South Mexican wild turkey, a subspecies that once lived in the forests and valleys of central and southern Mexico.
How long have turkeys been domesticated in Mexico?
Archaeological evidence suggests that Indigenous peoples in Mesoamerica began managing and domesticating turkeys more than 2,000 years ago, long before the arrival of the Spanish.
Why were turkeys important to the Maya and the Aztecs?
For the Maya and the Nahua (Aztecs), turkeys were more than food. They provided meat, eggs, feathers, and bones, and appeared in art, ceremonies, and offerings as creatures linked to power, status, and the sacred world.
What were turkeys called in Nahuatl?
In Nahuatl, the wild turkey was known as huehxōlōtl, while the domesticated bird was called tōtolin. These terms later influenced the Mexican Spanish word guajolote.
How did the Mexican turkey spread to the rest of the world?
In the 16th century, the Spanish took domesticated turkeys from central Mexico to Europe. From there, the bird spread across the continent and later returned to the Americas with European colonists, becoming the famous “Thanksgiving turkey.”
Is the turkey one of the only domesticated animals from ancient America?
Yes. The turkey is one of the few major animals domesticated in ancient North and Central America—and the only large animal from the region that is now raised and eaten worldwide.
How is turkey eaten in Mexico today?
In Mexico, turkey is still a special-occasion food. It stars in dishes such as mole poblano de guajolote, relleno negro from Yucatán, pavo al pibil, and roast turkey served for Christmas, New Year’s, weddings, and other important celebrations.
