When I think of Mexico, I always think of the food. Mexico has one of the my delicious cuisines (in my opinion) ranging from deeply traditional dishes like tamales, to delicious street foods, such as esquites (corn in a cup). Mexico has a wonderful diversity of food and every region offers a different variety. For example, the northern region of Mexico is known for their different types of meats and their flour tortillas. Meanwhile the peninsula region in Southern Mexico is known for its Mayan influenced dishes and underground roasting techniques, which is how they cook cochinita pibil (slow-roasted pork).
However, one of the most important foods that has sustained Mexico ever since pre-hispanic times is maíz (corn). Maíz is a gift that current day Mexico and the rest of the world has inherited from Mesoamerican communities and cultures. Maíz appears in early Mesoamerican Codices and cultural celebrations. It is present in almost every meal, even if it’s on the side as a tortilla. It is a crop that has survived generations, as well as also allowing generations of people, cultures, and traditions to survive.
