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From [http://books.google.com/books?isbn=0865345732 Riata and Spurs] by Charles Angelo Siringo (2007), p. 55
It is common for plants to develop unpalatable or toxic characteristics to deter herbivorous predators. It is also not uncommon for some herbivores to not only develop resistance oo the aversive qualities, but also to sequester the aversive compounds themselves, so as to become unpalatable to their own predators. The classic example is the monarch butterfly, whose caterpillar feeds on toxic milkweed, which renders the butterfly toxic to birds. (the birds rapidly learn to avoid orange and black butterflies).
Garcia (in Food Aversion Learning) refers to an old piece of Mexican American folklore given a macabre example of dietary-induced aversive properties. This story was presumably propagated by the European Americans as a critique of the Mexicans. Garcia refers to an unpublished manuscript by Raymund Paredes, which I have not been able to locate. I have found a couple of other early sources.
From an account of the [http://en.wikipedia.org/wiki/French_intervention_in_Mexico Franco-Mexican war] in [http://books.google.com/books?id=api4rbwdz0UC Native Races of the Pacific States of North America], by H.H. Bancroft (1882), vol ii. (as cited by Davison in the Oxford Companion to Food).
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This pungent condiment (chili) is at present fay as omnipresent in Spanish American dishes as it was at the time of the conquest; and I am seriously informed by a Spansih gentleman who resided for many years in Mexico and was an officer in Maximillian's army, that while the wolves would feed upon the dead bodies of the French that lay all night upon the battlefield, the never touched the bodies of the Mexicans, because the flesh was completely impregnated with chile. Which, if true, may be thought to show that wolves do not object to a diet seasoned with garlic.
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From a cowboy detective autobiography, [http://books.google.com/books?isbn=0865345732 Riata and Spurs] by Charles Angelo Siringo (2007), p. 55
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