Learn about the history of corn, an essential ingredient in almost every Mexican dish

Although many cultures have adopted corn as a staple food, its deepest roots can be traced back to Mexico, where indigenous peoples domesticated it from the wild teosinte grass about 4,000 to 7,000 years ago. Through meticulous selection and cultivation, these early farmers transformed this humble herb into the versatile crop we know today.

Over the centuries, corn has become much more than just a food; It became a sacred element for pre-Columbian civilizations, often offered to deities in traditional ceremonies as a symbol of fertility and life. The sacred Mayan text, the Popol Vuh, describes the creation of humans from corn, emphasizing its importance in Maya cosmology. Additionally, the nixtamalization process used in tortilla production demonstrates the essential role of corn in Mexican cuisine.

The spiritual importance of corn is clearly captured in the Popol Vuh, which tells how the creators fashioned the first humans from corn. This deep connection between corn and human existence continues to resonate in Mexican culture, celebrated through local festivals and traditional stories passed down from generation to generation.

In Mexican cuisine, you’ll discover the versatility of corn in countless dishes, with tortillas and tamales being fundamental preparations. The secret to their distinct texture and nutritional value lies in the ancient process of nixtamalization, developed by the Aztecs and Mayans. This technique involves soaking the corn in an alkaline solution (usually water with lime), which makes it more digestible and nutritious while creating the perfect consistency for masa harina, the base of many traditional dishes.

Mexico’s rich corn heritage includes about 64 varieties, 59 of which are indigenous to the region. From sweet corn eaten fresh on the cob to glassy corn used to produce starch, each variety serves a unique culinary purpose.

When the Spanish conquistadors arrived, they actually introduced new ingredients that mixed with indigenous corn-based recipes, creating innovative dishes like enchiladas and quesadillas.

Today, corn’s influence goes far beyond traditional Mexican dishes. The ancient process of nixtamalization continues in traditional and modern cuisines, while local communities maintain their deep cultural connection with this remarkable grain.

Whether you’re enjoying street food in Mexico City or making homemade tortillas, you’re part of a culinary tradition that spans thousands of years.