Cacahuazintle corn is a traditional Mexican heirloom variety, celebrated for its large, white kernels and its distinctive, slightly nutty flavor. Native to the central highlands of Mexico, this corn is a key ingredient in the making of pozole, a hearty and aromatic soup that is a staple in Mexican cuisine. The kernels are unique in that they have a thick, starchy texture, making them ideal for hominy production, where they undergo a process of nixtamalization to unlock their full nutritional potential. Cacahuazintle corn is particularly valued for its high resilience and adaptability to various soil types, thriving in the dry, high-altitude conditions of Mexico's interior. Its open-pollinated nature makes it a great choice for sustainable farming and seed-saving. As a heritage crop, Cacahuazintle corn not only contributes to the rich flavors of Mexican food but also holds deep cultural significance, linking generations of farmers and cooks to their roots. Sourced from a farming community in Estado de México, Cacahuazintle is the star of pozole throughout Mexico.
Oaxacan Green corn is a traditional heirloom variety native to the Oaxaca region of Mexico, renowned for its unique flavor and striking appearance. The kernels are a vibrant green, often taking on a bluish tint, and have a firm texture. This variety is primarily used for making masa, the dough used in tortillas and tamales, and is celebrated for its slightly nutty, sweet flavor. Oaxacan Green corn is typically a flint corn, which means it has a hard outer layer, making it ideal for grinding into flour. It thrives in warm climates and is well-suited to diverse growing conditions, often cultivated using traditional agricultural methods. This corn variety not only contributes to the rich culinary heritage of Mexico but also plays a vital role in biodiversity, making it a prized choice for both farmers and food enthusiasts seeking to preserve unique and flavorful crops.
Yellow Cónico corn is a traditional Mexican heirloom variety known for its distinctive, conical-shaped ears and vibrant yellow kernels. This Yellow Cónico is grown in the highlands of Atlacomulco in Estado de México and produces a light and lovely golden masa. This corn is highly prized for its versatility and excellent texture, making it ideal for a wide range of culinary uses, from making masa for tortillas and tamales to being ground into flour for baking. The plant is hardy and adaptable, thriving in a variety of climates, though it particularly excels in regions with warm temperatures and well-drained soil. The kernels have a slightly sweet, rich flavor that stands out in both savory and sweet dishes. Yellow "Amarillo" Cónico corn has deep cultural significance in Mexico, where it has been grown for centuries, and its open-pollinated nature makes it an excellent choice for sustainable farming practices. Whether grown for food or as part of a seed-saving program, Yellow Cónico corn continues to be a cherished variety for its unique taste and historical roots.
Pink Xocoyul corn is a unique heirloom variety from the mountainous regions of Oaxaca, Mexico, renowned for its striking pinkish kernels and its rich, nutty flavor. This Tlaxacaltecan varietal of pink heirloom corn is akin to a Chalqueño, but a bit denser. This traditional corn is often grown in small, family-run farms and is prized for its ability to thrive in high-altitude, temperate climates. While it is traditionally used for atole dulce, a warm, sweet masa beverage, Xocoyul lends itself seamlessly to a variety of masa applications, such as quesadillas with fresh quesillo or festive pink tamales. Beyond its culinary uses, Pink Xocoyul corn is valued for its cultural significance in Oaxacan cuisine, where it plays a central role in regional food traditions. Like many heirloom varieties, it is open-pollinated, making it an excellent choice for sustainable farming and seed-saving. This beautiful corn not only adds vibrant color to dishes but also helps preserve a piece of Mexico's agricultural heritage.
Red Cónico corn is a striking heirloom variety from Mexico, known for its deep red kernels and distinctive conical shape. This traditional corn is prized for its rich, nutty flavor and excellent texture, making it ideal for grinding into masa for tortillas, tamales, or for use in savory dishes like soups and stews. The plant is hardy, thriving in a range of climates, particularly in high-altitude regions, and is often grown in smaller, family-owned farms where it has been cultivated for generations. Red "Rojo" Cónico corn’s deep cultural significance in Mexican cuisine, along with its vibrant color and versatility, make it a favorite for both home gardeners and farmers looking to preserve traditional varieties. Its open-pollinated nature also makes it a great choice for sustainable farming and seed saving.
Blue Cónico corn is a beautiful heirloom variety from Mexico, known for its striking blue-purple kernels and conical-shaped ears. This traditional corn is not only visually stunning but also prized for its rich, nutty flavor and excellent texture, which makes it ideal for grinding into masa to create tortillas, tamales, and other staple dishes. The plant is hardy and adaptable, thriving in a variety of climates, especially in higher altitudes, and is well-suited to organic and sustainable farming practices. Blue "Azul" Cónico corn is highly valued for its role in Mexican cuisine, where it adds both flavor and color to a wide range of dishes. As an open-pollinated variety, it is a favorite among farmers and gardeners who value biodiversity and the preservation of heritage crops, ensuring this ancient corn continues to be a significant part of Mexico's agricultural and culinary traditions.
