The Aztec diet was primarily vegetarian, with the exception of some insects and wild game. The staples of their diet were maize, beans, and squash, to which they added chilies and tomatoes. They also harvested acocils, a small crayfish-like creature found in Lake Texcoco, and Spirulina algae, which they made into cakes. Insects such as grasshoppers, maguey worms, ants, and other larvae were also consumed. Some wild game was eaten, including rabbits, birds, frogs, tadpoles, salamanders, green iguanas, pocket gophers, and deer. As time passed, the Aztecs began to domesticate turkeys and ducks. Wild mushrooms and other fungi were added to many dishes, including Huitlacoche, a mushroom that grows on ears of corn. A large variety of indigenous plants were also known to make up a portion of the Aztec diet. The Aztecs ate twice a day, with breakfast usually consisting of maize porridge with chilies or honey, or tortillas, beans, and sauce. The main meal in the afternoon would consist of tamales, beans, tortillas, and a casserole of squash and tomatoes. The Aztecs also loved their sauces, and chili and salt were ubiquitous in their diet.