Corn, an ancestral delight

usuario Alexia Arana
Corn is one of the most important ingredients in Mexican cuisine, along with beans and chiles form the basis of food in Mexico.
On your next trip, you will undoubtedly find that this multifaceted food can be enjoyed in a wide variety of dishes and recipes, all with an incomparable flavor.
The most popular Mexican dish has soft corn tortillas as its main element and is accompanied by meat or a delicious stew. Although flour tortillas are also used in the north of the country, there is nothing like a traditional taco.
With or without cheese, these delicacies can be enjoyed in much of the Mexican territory, especially in the central part of the country. They are also accompanied by stews such as chicken “tinga” (shredded chicken in a tomato sauce), huitlacoche (also known as corn mushroom, corn smut, or Mexican truffle), pumpkin flower, or pressed pork rinds.
They are the ideal breakfast option; this dish is made with tortilla chips, bathed with red or green sauce, cheese and cream. And if you find yourself in Mexico City, you should not miss trying them in a “torta” (in a bun). They will undoubtedly give you the necessary energy to visit the incredible tourist attractions of Mexico.
Another variation made with corn, they are a kind of elongated “sopes” (thick corn tortillas ) that can be accompanied by beans, salsa, lettuce, cheese, and cream.
From north to south you will find tasty creations made with this ancestral ingredient, dare to try the “panuchos”, the “picaditas”, the “gorditas”, the “peneques”, the “flautas”, the “pescadillas” (fish quesadillas), so, the list is endless and each state gives its particular touch to each creation.
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