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Food of Mexico & Central America

Nixtamalised corn is the whole foundation — masa for tortillas, tamales and pupusas. Above it sit the mole pastes of Oaxaca, cochinita pibil from the pib pit, and a chile vocabulary hundreds of words deep.

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From Wikipedia

Latin American cuisine is the typical foods, beverages, and cooking styles common to many of the countries and cultures in Latin America. Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments. Sofrito, a culinary term that originally referred to a specific combination of sautéed or braised aromatics, exists in Latin American cuisine. It refers to a sauce of tomatoes, roasted bell peppers, garlic, onions and herbs. Rice, corn, pasta, bread, plantain, potato, yucca, and beans are also staples in Latin American cuisine.

Latin American cuisine on Wikipedia Text under CC BY-SA 4.0

Countries 8

Mexico Guatemala Belize Honduras El Salvador Nicaragua Costa Rica Panama

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The Americas›Mexico & Central America›Mexico

Nixtamal, the Chemistry That Made Mesoamerica

Soaking maize in wood ash sounds like a folk quirk. It is the reason a civilisation could live on corn without dying of it.

Nixtamal Masa Tortilla Maize Tamale