In this chapter, we examine the fate of three traditional foodstuffs and beverages specific to the indigenous cultures of Mexico which were rejected, despised or prohibited by the colonisers or, later, by the upper classes, and are presently eliciting enthusiasm as health or gourmet foods; a pseudocereal, amaranth (Amaranthus spp., Chenopodium spp.); edible insects; and a fermented drink, pulque, drawn from the sap of the century plant (Agave spp.). Due to the quality of their nutrients, these three products may be considered as 'super-food’, and definitely be classified as ‘traditional food’, since they have been consumed by the autochtonous people of Mexico for centuries. We analyse why these foods were rejected at some point, while the consumption of other traditional foods, such as maize and beans, was never questioned. We show that such dynamics varied according to periods and places: at the beginning of the 16th century, the Spanish clergy prohibited ‘pagan’ offerings, often made of amaranth, and probably disdained its consumption; most Spaniards rejected insects, while they adopted pulque, that the elites started to despise only until the end of the 19th century. Why and how a change in the appreciation of these foods and drinks has occurred over time and why they are valued today, constitute also the questions that we aim at developing in this article.