Despite the introduction of wheat and rice to Mexico, corn is the most commonly consumed starch in almost all areas of the country and serves as the main ingredient in many local recipes (e.g. corn tortillas, atole, pozole, menudo, tamal). While also eaten fresh, most corn is dried, nixtamalized and ground into a dough called masa. This dough is used both fresh and fermented to make a wide variety of dishes from drinks (atole, pozole, etc.) to tamales, sopes, and much more. However, the most common way to eat corn in Mexico is in the form of a tortilla, which accompanies almost every dish. Tortillas are made of corn in most of the country, but other versions exist, such as wheat in the north or plantain, yuca and wild greens in Oaxaca.
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