CACAHUAZ(C)INTLE CORN

Maíz (maize) is a Caribbean word that means the cause of life. The Nahuatl name for corn is centli. After the arrival of the Spanish, maíz prevailed in Mexico. Corn is an annual herbaceous plant. It reaches a height of over three meters, depending on growing conditions, and bears unisexual flowers. Masculine flowers sprout at the ends of stems; female blossoms grow in the axils of the leaves, forming dense spikes of tightly inserted grains, called ears.
Cacahuaz(c)intle corn comes from a conical maize variety endemic to Mexico.
Cacahuaz(c)intle breeds produce conical ears, with multiple rows of kernels that vary in texture, ranging from farinaceous to popcorn grains. They form the production base of Mexico’s central agricultural zones and different varieties are used to make tortillas, tamales, antojitos, pozoles and popcorn, etc. Other parts of the plant have uses. For example, husks are used to wrap tamales or become food for livestock.
Cacahuaz(c)intle corn produces large, starchy kernels that are mainly white. Pink or blue varieties produce smaller kernel counts.
Cacahuaz(c)intle is grown in Mexico’s Central Highlands (Mexico State, Puebla, Hidalgo and Tlaxcala).
Use and consumption vary by zone. Kernels are used in pozoles throughout almost all of Mexico; whole ears are roasted or boiled. Nahua, Mazahua, Otomí and mestizo communities use them to make cornmeal, flour, atole, pozole, biscuits, tamales, or eat them as corn on the cob.

Recipes

Menudo norteño
White, red, or green pozole