Cacahuazintle corn (Zea mays): Mexico's most prized corn for pozole. The kernels are large, tender, and have a distinctive nutty flavor. The recommendation came from Juanita Bravo, a traditional cook and spokesperson for the traditions of the state of Michocán, whose cuisine was declared an Intangible Cultural Heritage of Humanity by UNESCO in 2010, thanks in part to her.
It ripens late, taking 120 to 150 days, but the plant is exceptionally productive. A must-try for lovers of Mexican cuisine.
