Razas de maíz (2019-08-08) by Xochiquetzal FonsecaConservatory of the Mexican Gastronomic Culture
Diversity of corn in Mexico
Mexico is the center of origin of corn, the basis of Mexican culture and food throughout its history. Currently there are more than 60 different species used in various stews and snacks that show its richness and diversity.
Mazorca de maíz (2020-07-07) by Ronald DueñasConservatory of the Mexican Gastronomic Culture
This richness and diversity is typical of its origin. This marvelous grain did not evolve without the hand of man; its kernels grow enclosed in the leaves of a cob, prevented from pollinating and spreading.
Maíz de colores en mazorcaConservatory of the Mexican Gastronomic Culture
However, thanks to the ingenuity of the first farmers over 10,000 years ago, maize (the name given by the Spanish) evolved at some point from Teocintle (Teocinte) to what we know today.
Milpa en Tilantongo, Oaxaca (2020-03-04) by Paúl RogéConservatory of the Mexican Gastronomic Culture
Corn continues to be improved by the skill of farmers through the selection and exchange of seeds.
The milpa is a form of polyculture in which different products coexist that can constitute a complete diet for human beings. In addition to corn, beans, squash and chili, each region grows a wide variety of endemic products, as in the case of Yucatán, where they also grow ibes and even watermelons.
Cocinera tradicional Rosario Santa FeConservatory of the Mexican Gastronomic Culture
Nixtamalization
In traditional Mexican cooking, various forms of corn are used: cooked, popped, fermented (to make drinks), dried and many others. In all cases, the corn should be nixtamalized.
Maíz nixtamalizado (2020-04-29) by Secretaría de Turismo del Estado de MichoacánConservatory of the Mexican Gastronomic Culture
Nixtamalization is an ancient process through which masa is obtained, mainly to make tortillas. It consists of putting the corn in water with lime over a flame. It is later ground in a three-legged basalt stone called a metate.
Mujer al metate (2018-05-02)Conservatory of the Mexican Gastronomic Culture
Today automatic mills are used that perform the entire task. Nixtamalization improves the quality of the nutrients of the corn and makes it easier to digest.
Nixtamalized corn is used to make a wide variety of foods, such as tortillas (which are used to make quesadillas, enchiladas, chilaquiles and tacos), gorditas, chalupas, tostadas, tamales, atoles, and much more.
The milpa diet is a tasty and healthy. In Mexico, the paradox is that while 28 million people suffer from food shortages, 48 million are overweight and obese. An alternative to this reality is our native diet, the milpa diet.
TEXT AND PHOTOGRAPHS. Marcela Briz Garizurieta<br>PUBLISHING. Ana Gabriela de la Rosa Avitia
