Sierra Tarahumara Corn

The Sierra Tarahumara is part of the Sierra Madre Occidental. Its ethnic groups in Mexico are Pimas or O´oba, Guarijios or Makirawe, Tepehuanos or Ódami, and Rarámuris. The Rarámuris, Tarahumara people, live in log huts that dot the slopes of the mountains and streams, in the high plateaus. Their rooms have remained the same since pre-Columbian times, and chairs and tables are not customary.Festivals are their way of maintaining themselves as a group, the foundation of their social reproduction. They are the kórima, where they build their kinship networks and help each other. It is where community problems are resolved, and authorities proclaim their discourse (nawésari), reminding their community what it means to be a good Rarámuri. Their language is preserved through oral tradition, passed down from parents to children, and in northeastern Mexico, it is spoken by 85,000 people. From April to June is the planting season in the Sierra Tarahumara Alta and Baja, during which they harvest about 13 types of native corn. Here are the four main ones: Apachito Corn In Rarámuri language sunú áwasi, it is semi-crystalline and pink in color. It is a valued corn because it grows quickly, being the first to produce ears. It is used in tortillas (remekes), tamales, chacales, tesgüino, among others. Crystal Complex Corn Chihuahua Or sunú bewali, it can be white, yellow, or blue-purple. It is one of the corns with the highest fat and protein content cultivated in the Sierra Tarahumara. Additionally, it is one of the most resistant to drought. It is used in the preparation of pinole, tortillas, tamales, tesgüino, and chacales. Pepitilla CornThis corn, sunú chupéame, is the ceremonial corn. It is floury and can be easily “pecked” by insects. It is scarce in the Sierra Tarahumara. It is used in the preparation of tortillas, tamales, and tesgüino, among others.Red Corn The sunú sitákame is a dent corn cultivated in the Sierra Tarahumara. Its variety has not yet been identified. It is not very drought-resistant but is appreciated for its burnt red color. It is rich in fat and protein. It is also used in the preparation of tortillas, tamales, and tesgüino.Source and photos: Ana Rosa Beltrán del Río, Mexican researcher of gastronomy and traditional cooking.