Native peoples of the Great Plains, such as the Sioux and Cheyenne, consumed it, but there was a concurrent religious taboo against the meat of wild canines. The traditional culture surrounding the consumption of dog meat varied from tribe to tribe among the original inhabitants of North America, with some tribes relishing it as a delicacy, and others (such as the Comanche) treating it as a forbidden food. The genetic heritage of the breed has been almost erased through interbreeding with other dog breeds to keep its looks alive. The breed was almost extinct in the 1940s, but the British military attaché in Mexico City, Norman Wright, developed a thriving breed from some of the dogs he found in remote villages. These dogs, Xoloitzcuintles, were often depicted in pre-Columbian Mexican pottery. Hernán Cortés reported when he arrived in Tenochtitlan in 1519, "small gelded dogs which they breed for eating" were among the goods sold in the city markets. In the Aztec Empire, Mexican hairless dogs were bred for, among other purposes, their meat.
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