Whether you know it or not, you’re probably eating corn. And that from your corn chips, barbeque chips, soda, yogurt, salad dressing, candy, or anything that has corn syrup too. In some way, corn is involved and has been involved in our diets for thousands of years. Our Sacred Maiz Is Our Mother by Roberto Cintli Rodríguez entails aspects of one of the most important crops ever; Corn.
He writes, “Despite an unprecedented three-hundred-year colonial mass-conversion project (known as reducciones), plus another two hundred years of non-Indigenous cultural domination, maiz cultures and narratives were in fact not eradicated; they continue to be a resilient part of the culture of many AmerIndigenous peoples, including those that live in the United States” (7).
This quote shows us how some cultural things have been and continue to be a big incorporation of life. In part, corn is so versatile and through the years it continues to surprise us with this. From nixtamal to GMOs to making a year-long tortilla fit to be in space, corn has the ability to maintain its identity. Mexico’s close proximity to the US also plays a role as often times, even foods migrate up and down the Northern hemisphere. Tacos and tamales, among other foods, have been able to adapt to the region. Bringing forth variations that are able to stand on their own, such as Tex-Mex, So-Cal, etc. Each region also gives us a different variation of these foods. Although flour tortillas are now a thing as ever, it all derives from our sacred maiz. It’s a testament to the adaptability of corn through time and borders and its persistence to stay a part of every culture.