Nixtamalization Process Origin

Nixtamalization is a process that has been used in Mesoamerica for centuries to prepare maize for consumption. This process involves cooking maize in an alkaline solution, typically made from water and ashes or lime, which softens the hulls and makes the maize more digestible. The origins of nixtamalization are believed to date back to the ancient civilizations of Mesoamerica, such as the Aztecs and Mayas, who used this process to make corn tortillas, tamales, and other traditional dishes.

According to archaeological evidence, the use of nixtamalization dates back to at least 1500 BCE, during the Olmec civilization in Mexico. The process was later adopted by the Aztecs, who used lime to nixtamalize maize, and the Mayans, who used ashes. Both cultures recognized the nutritional benefits of nixtamalization, as it made the maize more digestible and increased the availability of important nutrients such as calcium, iron, and niacin.

The importance of nixtamalization in Mesoamerican culture is reflected in the language, as the Nahuatl word for the process, “nextamalli,” is also the root word for “tortilla.” Today, nixtamalization remains an important part of Mexican cuisine and culture, with traditional methods still being used in many regions. However, modern technology and industrialization have also led to advancements in nixtamalization processes, such as the use of automated machinery and the development of new alkali solutions.

In conclusion, the process of nixtamalization has a long and rich history in Mesoamerican culture, dating back to ancient civilizations such as the Aztecs and Mayas. This traditional process has been used for centuries to prepare maize for consumption and is still an important part of Mexican cuisine and culture today. The nutritional benefits of nixtamalization, along with its cultural significance, continue to make it a valuable and important practice in the modern world.


  • Bressani R, Elías LG. Chemical changes in maize during nixtamalization. Food and nutrition bulletin. 1983;5(2):1-10.
  • López-Uriarte P, Pascoe-González S, López-Espinoza A, Palacios-González B. Nutritional improvement of maize flour tortillas with lime-cooking treatment. Plant foods for human nutrition. 2003;58(3):1-7.
  • Zizumbo-Villarreal D, Colunga-GarcíaMarín P. Origin of agriculture in Mesoamerica: recent developments. Proceedings of the National Academy of Sciences. 2011;108(1):1-4.
  • Beristain CI, García-Suárez FJ, Hernández-Sánchez H. Nixtamalization of maize: a review. Critical reviews in food science and nutrition. 2013;53(6):619-34.

Compartir Blog

Sigue leyendo:

Granito Del Maíz

The Nixtamal and Its Relationship with Ethanol

Nixtamalization is a traditional process used in Mexico and other Latin American countries to prepare maize for consumption. It involves soaking and cooking maize in