Corn is much more than just a food in Mexico; it represents a rich history, tradition, culture, and national identity. This grain has been fundamental to the diet of Mexicans since ancient times, serving as the base for making tortillas, tostadas, and totopos, as well as delicious snacks like popcorn, elotes (grilled corn), and esquites (corn salad). Additionally, it is used in iconic dishes such as pozole and tamales.

Classified within the group of whole grains, corn retains its three essential components: bran, germ, and endosperm. These whole cereals are an excellent source of dietary fiber, which helps improve blood cholesterol levels and reduces the risk of chronic diseases such as obesity and diabetes. They are also rich in B vitamins, iron, magnesium, and selenium, playing vital roles in the body such as forming new cells, maintaining a healthy immune system, and regulating thyroid function.

The history of corn dates back approximately 7,000 years when ancient inhabitants of Mexico and Central America began domesticating the herbaceous plant known as “teocintle.” This process gave rise to corn as we know it today. Besides its nutritional value, corn was crucial for the economic and cultural development of Mesoamerican civilizations such as the Aztecs, Mayans, and Mixtecs.

Mexico is home to an impressive diversity of corn; it is estimated that 59 out of the 64 existing varieties in the country are native. In 2023, corn production exceeded 27 million tons, positioning Mexico as the seventh-largest producer worldwide. Currently, corn is the most consumed cereal in the country and is primarily grown in two varieties: white and yellow. White corn is exclusively for human consumption due to its high nutritional value, while yellow corn is mainly used in industrial processes and animal feed.

Globally, there are over 220 edible species of corn, and in Mexico alone, at least 600 different ways to prepare it have been documented. The word “corn,” derived from the indigenous Caribbean language (ea mays), means “that which sustains life,” reflecting its importance not only as food but also as a cultural symbol. Corn belongs to the botanical family Poaceae or Gramineae, which includes other important cereals like wheat, rice, and oats. Its significance transcends culinary uses; it is a fundamental pillar of Mexican identity.

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