Mexican native maize: Origin, races and impact on food and gastronomy

Abstract

Mexico and several Central American countries have developed a culinary system based on maize (Zea mays L.). The deployment of this system has turned maize grain into a staple food and has promoted the generation of a wide variety of native morphotypes or races. These races' origins have a long generational history built by thousands of families of small producers dedicated to their cultivation, selection, and protection. The variety of native maize races has also promoted different forms of processing, with nixtamalization being one of the most relevant. This type of alkaline cooking increases the bioavailability of nutrients from the maize grain and allows the preparation of tortillas, one of the most consumed products in Mexico. Milpa, a traditional form of maize cultivation, is another contribution that increases the variety of plant products for a rich gastronomy and supplements the caloric value of the maize grain. Reports have indicated that the maize grain of native races is also a source of bioactive compounds that are still uncharacterized in different races. These compounds can be used for techno-industrial purposes and as a way to benefit the health of people in rural and semi-urban areas through food.This review aims to demonstrate the existence of a diverse array of maize races, each adapted to specific geographical conditions in Mexico. This represents significant biological and genetic diversity that should be preserved within the national territory, as these materials are used in the preparation of a large number of foods.