Large products Mexico
Write: Marichuy Garduño
Photos: Bertha Herrera. @BERTHA HERRERA
El corn It is one of the most emblematic ingredients of traditional Mexican cuisine. With it, endless traditional dishes such as. Tortillas, tlacoyos, corundas, tamales, pozole and champurrado, to name a few.
In fact, the enormous variety of dishes made with corn as the main food is one more demonstration of the cultural richness and versatility of this cereal.
In the book The corn, edited by The National Museum of Popular Cultures, from Mexico City, it is mentioned that this plant is the source and sustenance of life. For the Mexican people it is sacred. It occupies an important place in religious organization and thought.
Corn is and is part of Mexican culture
"Of corn more than half of the nutrients that the Mexican consumes on average are derived. This grain, accompanied with other foods, provides adequate nutrition ”, is explained in the text.
In a study prepared by specialists from the National Institute of Nutrition of Mexico something relevant is checked. It turns out that the dietary norms of the indigenous population are a response to their physiological needs. Likewise, they are the fruit of a great accumulated experience.
A food with history
Jesus Flores and Escalante in your text Brief History of Mexican Food states that this grassy plant appeared wild in South America. Although it has also been found in Central America. However, it was in the Coxcatlán Valley, Teotihuacán, in the state of Puebla where the first seeds were found.
“In fact, continuous migrations brought this product to the Peru and other places in the region Southern. Therefore, it became a staple food of the peoples established from the south of the United States but also Argentina", He says.
“From the creation of man, according to indigenous peoples, their social and religious survival depended on corn or centlí », remembers the writer.
"This history goes back to our days, when the nation, refined in miscegenation, continues to have divine grain as a fundamental element of its food and culinary culture," he points out. Flores and Escalante.
