To speak about Mexican corn is to understand humankind, corn cannot exist without the thoughtful and careful intervention of the human hand. Corn is a plant that is intrinsically woven to thousands of years of Mesoamerican culture. Today is the identity of a nation.
Adjacent to the agricultural development of corn in the milpa, is the conception of a cosmology that looked at the natural rhythms of this plant to organize time and a society. The creation of gastronomic techniques is parallel to the development of corn and a society. This plant carries complex economic, religious and socio cultural relationships.
At the top of the gastronomic techniques is Nixtamalization. This process has been passed from generation to generation throughout Mesoamerica. Today the process is done the same way it was done in prehispanic Mexico. There are nutritional and sensory (flavor) benefits derived from this technique and it is the base of the Mexican diet. As a result of Nixtamalization, there is a large range of regional dishes prepared using the different native corns.