Discovering The History Of Corn In Mexico

The primary grain that is used in Mexico is corn. Corn is also known as maize in other parts of the world, since the word corn can be used for any primary grain. Corn started out as a wild grass. People ate the seed kernels. As they learned better cultivation skills, they crossbred the grasses to create larger seed heads with nutritious kernels. As time passed, these experiments resulted in the cobs of corn we recognize now.

 

Corn was considered to be a gift from the gods by the Aztecs. Corn was part of many of their rituals. Due to this practice, the Spanish conquistadors did not want to try corn immediately. They linked it to the pagan rituals in their minds, and they considered the grain to be unchristian. They called the grain maize from the native word mahiz. This grain was also associated with pellagra, a disease caused by a deficiency of niacin. Corn contains tryptophan, which the body can convert to niacin, but only with the help of other foods. The Europeans eventually accepted corn and exported back to the Old World.

 

Traditional Mexican recipes like tamales and tortillas use corn. It has been a part of Mexican life for many generations. The seed is sown, cultivated, and harvested when ready to provide yearlong sustenance to the family.

 

Indeed, Mexican food has been based on maize since ancient times. According to the Mayan sacred book, the Popol Vuh, people were created by the gods from corn. This grain was the basis of an entire culture. The Spanish ended up exporting corn to Europe, where it gained popularity.

 

Mexican food history can easily be traced through the use of corn. Kernels were cooked in an alkaline solution so the tough hulls could be taken off. The kernels would then expand. When done, they were ground into cornmeal that was used in puddings, soups, and breads. Simple tortillas made of corn were eaten with almost every meal. Traces of corn have been found at archeological digs dating to 6700 BC. Corn does not provide everything a person needs, however. It is interesting to note that when combined with that other Mexican staple, beans, a person can get all the amino acids needed to remain healthy.

 

Eventually, corn spread to the United States. It was planted by the Native Americans as a supplemental food source. In Mexico, many different varieties were developed and grown from the lowlands well up into the mountains. Today, many of these heirloom varieties are still cultivated.

 

Hominy, the expanded corn kernels that had been soaked in alkaline water, adds a unique chewiness to traditional Mexican dishes. Hominy is also ground into masa, which can then be dried and reground to make a fine flour called masa harina. This flour is used to make tamales and corn tortillas. It can also thicken sauces like mole.

 

While there have been several different types of corn created, dent corn is the one most frequently grown in Mexico for eating. In the United States, dent corn is grown for animal food and industrial reasons. Sweet corn is preferred for eating in the US. Popcorn is another unique variety that fills a specific need.

*Popcorn Oldies* - The Corsairs & Landy Mc Neil - "On the Spanish side"