The Meaning of Maize in Mexico.

The toss of spicy kernels, the whiff of lemon and chili and the taste of fiery Tostadas. Mexico City is a foodie’s paradise. For a tourist it might just be about the taste and smell of the mouthwatering feasts made of corn. For the locals however, the corn represents their historical background, cultural traditions and religious beliefs. Corn, or maize, is not only a food source for the Mexicans, but has been considered for centuries as a way of life.

Life from Maize

According to “the ancient word” of Mayan history, the Popul Vuh, the Maker created human beings out of corn. This was done once the Maker attempted to create humanity out of dirt and wood, being unsatisfied with both results. After much contemplation, it was ears of corn that led him to believe that his people were bound to come from a source of nourishment. Thus, existed man and woman, born of corn to be sustained by its nourishment. Furthermore, the people of pre-Hispanic Mexico believed that the human circle of life was mirrored in the life-cycle of corn. The stages of sowing, harvesting and reaping were likened to the stages of mankind and society.

Deities Associated with Maize

The pre-Hispanic Mexicans, or Aztecs, depended on corn as their main source of food and living. Natural disasters such as floods or famines were disastrous for the crop’s production. For this reason, it was important for them to maintain attributes of maize that made it worthy of worship. According to earlier Mayan tradition, a woman, Xilonen, was considered the goddess of maize. She was known as “the hairy one”, whereby the hairs were compared to the hairs of maize. Her other feminine form was known as Ilamatecihuatl, the old lady in a skirt, a trait she was attributed when the leaves of the corn went dry. The male god of the ripe corn cobs was known as Centeotl, a young and fresh god with masculine features and traits.

Production Process of Maize

The maize crop was cultivated first in Mexico about 7000 years ago, from the teosinte, or zea plant. On it’s own, corn does not provide the necessary nutrition that is required from a staple food item. Therefore, nixtamalization was carried out as one of the key processes involved in adding nutritional value to corn. Not only did this make the corns healthier, increasing calcium, iron and zinc levels, but it also removed vitamins that made it harder for the body to absorb it. Furthermore, it improved the taste of the kernels as well. This process is still widely carried out in Mexico today, with the use of modern machinery and new technology.

Multiple Uses of Maize

Corn is enjoyed in almost all the popular foods of Mexico, making it one of the most diverse crops in the country. It is used in tortillas, tamales, soups, and is even delicious on its own in the form of kernels or on the cob. However, it is not just beneficial for its consumption. Kernels are read to depict fortune and husks are used for making figures on religious holidays. Furthermore, the cobs are fed to cattle and stalks are used to roof houses.

It is no wonder then, that the Mexicans refer to themselves as the “children of corn”. Born and bred in a land cultivated of maize, it holds a special place in the heart of Mexicans. One might argue that not only is there so much corn for the people, but the people have given an equal amount of love, time and care to the crop. Perhaps that’s why it tastes better in Mexico than any other part of the world.

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