Storytelling & Cultures :Storytelling & Cultures May, 2009


MEXICOThe corn culture :MEXICOThe corn culture


MEXICO - The corn culture :MEXICO - The corn culture ANTECEDENTS The children of America are children of the corn. This grain enabled the development of great civilizations like the Maya, the Aztec, the Inca and today remains the basis of food and culture of millions across the Americas. The first crop of corn appeared in Mexico for at least 8,700 years. They say there are more than 40 races of corn in Mexico, and over 250 across America. There are over 16,000 varieties. Among the hundreds of traditional corn used every day by the peasants and native people of Mexico, there are white, red, yellow, blue, black, pinto; with small cobs or others  that measure more than 30 centimeters, with big or diminute grains.


MEXICO - The corn culture :MEXICO - The corn culture ORIGIN OF THE MAYA "... Yellow corn and white corn were their meat, ground corn were the arms and legs of man. Only dough of corn into the meat of our fathers, the four men who were created ... " ... "These are the names of the first men were created and formed the first man was Balam-Quitzé, the second Balam-Ahab, the third Mahucutah, and the fourth Balam-Who. These are the names of our first mothers and fathers ... “ Popol Vuh "Sacred book of the Maya Quiché" (Guatemala)


MEXICO - The corn culture :MEXICO - The corn culture Corn Gods Literal meaning ‘lord of the forests’. The Maya agricultural deity. He seems to have absorbed a handsome young corn god in later time.  He was under the protection of the rain god Chac, who may have assumed the general role of a fertility god. Yum Kaax


MEXICO - The corn culture :MEXICO - The corn culture Corn Gods Cinteotl The Aztec Corn God (in náhuatl "centli" is corn, "téotl" is god. Cintéotl, like other Aztec gods, was a man and woman.    In his male personality he was husband of Xochiquetzal, the goddess of love and beauty. His mother was Tlazoltéotl, goddess of fertility.    Priest dedicated to Cintéotl is called Cinteotzin.


MEXICO - The corn culture :MEXICO - The corn culture Corn masa, is a meal dough made of dried kernels and calcium hydroxide - slaked lime- or wood ash. Corn masa


MEXICO - The corn culture :MEXICO - The corn culture 1. Put kernels in a stockpot with water to cover, add the lime or ash and stir until dissolved. 2. Simmer the kernels for 45 minutes to 1 hour, or until the skins are loose. Remove from heat and allow to soak for 24 hours. 3. Remove the "eye" at the base of each kernel. 4. Rinse thoroughly in at least three changes of water.  5. Grind the kernels to a paste-like consistency, using either a traditional metate, a plate-style grain mill or a food processor. Corn masa recipe


MEXICO - The corn culture :MEXICO - The corn culture Tortillas The word "tortilla" comes from the Spanish word "torta" which means "round cake." Tortillas are a very versatille food. They can be dipped into sauces, eaten plain or with butter, beans, meat and chili. They can be served hot or cold and make a great alternative to bread.


MEXICO - The corn culture :MEXICO - The corn culture Cooking tortillas Cooking tortillas is usually a social event. The women gather around the hot comal (a large iron disc), and while preparing the tortillas they talk about everyday occurrences.


MEXICO - The corn culture :MEXICO - The corn culture Tamales


MEXICO - The corn culture :MEXICO - The corn culture Atole Atole has a long history. The name comes from the Nahuatl (Aztec) word atolli. Atole is a corn masa gruel sweetened with raw sugar and flavored by fruit, berries, chocolate or even chile's. Atole has a water or milk base and can be furthered seasoned with spices such as cinnamon, vanilla or almond extract. Atole should always be creamy with no lumps.


MEXICO - The corn culture :MEXICO - The corn culture Other masa-based meals Taco Quesadillas Tlacoyos Sopes Codzitos Gorditas


MEXICO - The corn culture :MEXICO - The corn culture Cultural connotations Corn in Mexico is more than one crop. It is central to the rural and urban food culture, is the heart of history and present of the peoples of Mexico, its economy, its religions and illusions.    The cycles and uses of corn shape the festivities and aesthetics, creating furniture and specific utensils shape architecture.    For indigenous peoples, corn is the basis of identity.


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