Of course, the journey doesn’t end here. As I’ve stressed it in every post of this series, maize is the most important crop in Mexican cuisine, culture and religion. There’s always something new to learn about it. I tried to cover the basic information about its history, uses and importance and I hope I fulfilled this goal.
Now I want to ask for your opinion about these posts. Like I mentioned before, my goal is to highlight a Mexican ingredient every month or so just like I did with corn and your feedback is very important to improve the information I share on this space. Don’t be shy and please leave a comment with your opinions and suggestions. I’ll greatly appreciate it. Now to the recap of what we learned about corn:
- Maize was domesticated in what is now Mexico around 7,000 years ago.
- Maize it’s very important in Mexican celebrations (past and present). A great example is making tamales for Dia de la Candelaria.
- In pre-Hispanic Mexico maize was a central element in the cultural and religious life.
- The native people of Mesoamerica invented nixtamalization, an amazing technology to cook corn that is still used today.
- Maize production is threatened by several external factors, but there are movements in Mexico to save this important crop.
When it comes to eating corn we learned:
- About tamales
- How to prepare esquites and a delicious squash and corn soup
- Tortillas are the mexican bread
- Pozole is a ceremonial dish
For more information and recipes about corn, please visit the archived posts tagged with corn. Some of my favorite ones are:
- Tostadas de pollo
- Flautas de papa
- Fried Quesadillas
- Piloncilla Gorditas
- Bean enchiladas
- Pastel Azteca
Thanks a lot for following me and I hope you enjoy the next featured ingredient. Can you guess what it is? Hint: Look at the header image.
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