History of Maíz in Mexico

   

    The cultivation of maíz in Mexico has impacted their culture and development for millenia. This crop has been grown in north-central Mexico for over 3000 years. Maiz is a hardy plant capable of being farmed in a multitude of environments. Maiz, along with other crops, have led to growth and expansion throughout Mexico allowing people to live in different areas with distinct weather patterns and soil types. As these ancient people spread throughout the landscape, they all shared a common connection, maiz; the impact of which we can still see today. 

    From 2017-2019 I lived in Mexico experiencing the culture, lifestyle, and landscape of many central Mexican states. One thing I observed in each location without exception was the production, trade, and consumption of maiz. I spent most of my time in the pueblos, small towns, surrounding the large cities of Puebla and Mexico City. Big to small, maiz affects everything from the ancient Gods, the names of states, livelihood and labor, cuisine, clothing, transportation, and even the character and personality of many Mexican people. 

    Much of the population of these towns work out in the fields directly interacting with the soil through many phases of farming. The majority of the labor on the farms is done by hand, in some locations no machines are used whatsoever. Maiz grows in the valleys, on the sides of streets, near volcanoes and rivers, up steep mountain sides, and throughout vast open fields. These laborers plant by hand, water in a variety of methods, pick the maíz and harvest using hand tools and even transportation is often carried out on the very backs of those who sow and reap the maiz. With calloused hands and leathery skin, the life of a farmer in Mexico is no walk in the park, it is hot, the sun is intense, and the labor is brutal. 

    Although difficult, the work performed stimulates economies and culture among the people. Each part of the plant is used. The stalk and leaves are used to make toys to be sold, hats to be worn, or as the shells for tamales. The kernals are used in traditional mole de olla, pozole, and other traditional meals. Possibly the most notable use of maiz is the tortilla. An impressive process, the kernals are dried, boiled to a specific tenderness, ground, pressed and cooked, tortillas are at the heart of Mexican cuisine. Never was I served a meal that did not have tortillas de maíz, corn tortillas, provided along side the main course.

    The hard labor, blood sweat and tears benefit millions of people, a close connection to the land and to one another is formed. From famers and chefs to rich and poor for thousands of years to current day, the production of maíz has and will shape the very foundation of Mexico.