Cacahuazintle masa: large white maize for pozole and fine tamales

What is it?

Cacahuazintle masa is a special variety of nixtamalised masa made with cacahuazintle maize, a race of large white floury grains cultivated in the central altiplano of Mexico (State of Mexico, Puebla, Tlaxcala, Morelos, Guerrero). Its name comes from the Nahuatl cacahuacentli, meaning 'cob with grains like cacao', in reference to the exceptionally large size of its grains. This masa is traditionally used for pozole (where the whole nixtamalised grain is cooked without grinding until it opens like a flower), for fine tamales of central Mexico and for premium tortillas with a softer texture. Cacahuazintle masa is a prized ingredient for its unique characteristics: large grains that open when cooked, delicate sweetish flavour and silky texture impossible to obtain with other maizes.

Origin and history

Cacahuazintle is a Mexican native maize race, possibly originating from the Toluca Valley or Calimaya (State of Mexico), where it is still cultivated today as a traditional crop. Its Nahuatl name (cacahuacentli) suggests pre-Hispanic antiquity, and it appears in colonial chronicles as a variety appreciated for its exceptional size. Fray Bernardino de Sahagun mentions varieties of large maize among Mexica crops. During the colonial period and the 19th and 20th centuries, cacahuazintle was maintained as a specialised regional crop, particularly linked to pozole, the ritual dish that is prepared for national festivities, weddings and important celebrations in central Mexico. CONABIO classifies cacahuazintle as one of the 64 native maize races of Mexico, all with heritage value. Calimaya, in the State of Mexico, is considered the epicentre of production and preserves inherited cultivation, husking and marketing traditions. Larousse Cocina and Mexico Desconocido document cacahuazintle as a fundamental ingredient of traditional pozole and fine tamales of the altiplano.

Characteristic ingredients

Cacahuazintle maize has exceptionally large white grains (approximately 1.5 to 2 times the size of a common white maize), with floury starch that breaks easily when cooked. This characteristic allows the distinctive pozole effect: when nixtamalised and cooked for hours, the whole grain opens or 'flowers' showing its puffed white starch. For pozole, cacahuazintle is nixtamalised following the traditional process (cooking with lime, resting, rinsing) but not ground: it is kept in whole grains, called pozole maize or pozolero nixtamal. When ground, it gives a masa with especially fine and white texture, valued for tamales of central Mexico (chicken in sauce tamales, rajas tamales, sweet ones). Cacahuazintle tamales are softer and more delicate than common maize ones. Cacahuazintle masa is also used for premium tortillas in restaurants and maize revaluation projects, with a sweeter flavour and velvety texture.

Cultural significance

Cacahuazintle maize is a key element of the gastronomic heritage of central Mexico and forms part of traditional Mexican cuisine, declared Intangible Cultural Heritage of Humanity by UNESCO in 2010. Pozole, the flagship dish of Mexico and one of its most emblematic dishes, is not what it is without cacahuazintle: only with this maize do the grains 'flower' correctly during cooking. Calimaya, State of Mexico, is the region most associated with its cultivation and is considered an informal cultural designation: local traditional cooks produce masa, tamales and pozole with their own cacahuazintle. On national festivities (15-16 September), millions of Mexicans celebrate with cacahuazintle pozole, symbolically strengthening national identity. CONABIO, SADER and INIFAP work on programmes to protect native races, including cacahuazintle, against pressures from hybrid and transgenic maizes. Contemporary Mexican cuisine revalues cacahuazintle as an ingredient of high culinary value.

Frequently asked questions

What is the difference between cacahuazintle and common white maize?

Cacahuazintle has significantly larger grains (almost double), more floury starch that opens or flowers when cooked for hours, and a sweeter flavour. Common white maize has smaller grains, firmer starch and is used for tortillas and tamales. Cacahuazintle is indispensable for pozole; it cannot be substituted with common maize if one seeks the flowering of the grain.

What does cacahuazintle masa taste like?

It has a delicate, sweet and soft flavour, with notes of fresh maize and aromas reminiscent of tender milk. The texture is finer and more velvety than common maize masa. Tamales made with cacahuazintle are noticeably softer and more delicate on the palate, almost creamy. It is masa appreciated as a premium product in markets and restaurants.

How is cacahuazintle prepared for pozole?

Dry cacahuazintle maize is shelled, cooked with water and quicklime (8 to 10 g per kg) for 1.5 to 2 hours, rested overnight, the nejayote is drained and the nixtamal is rinsed by rubbing to remove pericarp skins. The grain is left with loose skin and ready for pozole. Then it is cooked for several more hours in the pozole broth until it opens or flowers, the moment when it is ready.

Where is cacahuazintle maize from?

Cacahuazintle is native to the central altiplano of Mexico, particularly the Toluca Valley and Calimaya (State of Mexico), where it has been cultivated since pre-Hispanic times. Today the main producing regions are State of Mexico (Calimaya, Tenancingo), Puebla, Tlaxcala, Morelos and Guerrero. Calimaya is considered the epicentre of cacahuazintle tradition in Mexico.