Editing Mexican cuisine (section)

===Maize===
[[File:Museo_Nacional_de_Antropología_-_MAÍZ.jpg|thumb|right|Ancient [[Mesoamerican]] [[engraving]] of [[maize]], [[National Museum of Anthropology (Mexico)|National Museum of Anthropology of Mexico]]]]

Despite the introduction of wheat and rice to Mexico, [[maize]] is the most commonly consumed grain in almost all areas of the country and serves as the [[Staple food|main ingredient]] in many local recipes (such as maize [[tortilla]]s, [[atole]], [[pozole]], [[Menudo (soup)|menudo]], and [[tamal]]). While also eaten fresh, most maize is dried, [[Nixtamalization|nixtamalized]] and ground into a dough called ''[[masa]]''.<ref name="iturr43">Iturriaga, p. 43.</ref><ref name="othergods">{{cite web |url=http://www.mexconnect.com/articles/2093-rice-the-gift-of-the-other-gods |title=Rice: The Gift Of The Other Gods |first=Karen Hursh |last=Graber |date=1 January 2003 |publisher=Mexconnect newsletter |issn=1028-9089 |access-date=24 October 2012}}</ref> This dough is used both fresh and fermented to make a wide variety of dishes, from drinks (such as atole and pozole) to tamales, [[Sope (food)|sope]]s, and many other foods. However, the most common way to eat maize in Mexico is in the form of tortillas, which accompany almost every dish. Tortillas are made of maize in most of the country, but other regional versions exist, such as wheat in the north or [[Cooking banana|plantain]], [[yuca]] and wild greens in [[Oaxaca]].<ref name="UNESCO"/><ref name="iturr43"/>