The Maya had two varieties of Canis familaris, the xoloitzcuintli, otherwise known as a Mexican Hair-less, and the tlachichi (techichi in Mayan), a smaller, hirsute variety introduced into Maya culture by the Central Mexican cultures. Together, the two breeds were both known as ”pek” or dog. The xolo is a medium-sized animal (35-40 pounds) with smooth slate or reddish-gray skin that often has white spots or blotches. Not all of the dogs are born hairless they are heterozygous, with one recessive gene for a normal coast, and one dominant gene for hairlessness. Mating of two xolos generally results in a litter consisting of 25% of the puppies with hair, 50% hairless puppies, and 25% stillborn (the fate of the ones with two recessive genes). These larger xolos were used as hunting and guard dogs by the Maya. The smaller Techici were used for good and as sacrificial offerings.

The seventh-century writer Joannes Jonstonus reported the Indians of Xozumel ate techichi like the Europeans ate rabbit. He also stated that those raised for this end were castrated, so they would fatten up better. Bishop Landa reported they were fed corn, often in the form of tortillas and that Maya considered the meat quite tasty. The archaeological excavations at Gan Gervasio in Cozumel turned up many fire-baked dog bones, indicating that this was, indeed, the end-result of many of these domesticated canids, who were usually eaten when they were around one year old.

Classic period graffiti in Tikal shows a dog marching in a procession on its way to the sacrificial altar. Bishop Landa tells that gods were often sacrificed to the goddess Ixchel on Xoxumel, and describes one such sacrifice. The heart of the animal was removed and burned, and the blood was used to anoint the idol. The animal was then cooked and eaten.