Néztl

Néztl is a term with origins in the Nahuatl language, a member of the Uto-Aztecan family of languages historically spoken by the Aztec people and other Nahua groups in central Mexico. The precise meaning of néztl can vary slightly depending on context and dialect, but it is generally understood to refer to a type of cooked, mashed, or ground corn preparation. It is a fundamental foodstuff in traditional Mexican cuisine, often serving as a base or ingredient in various dishes.

Historically, néztl was a staple in the diet of Mesoamerican civilizations, including the Aztecs. Its preparation involved nixtamalization, a process where corn is soaked and cooked in an alkaline solution, typically lime water. This process not only softens the corn but also increases its nutritional value, making niacin more available and improving the overall texture and flavor for consumption.

In modern usage, néztl can be seen as a broader term encompassing various forms of prepared corn masa. While specific dishes might have their own names, néztl often refers to the dough-like substance used to make tortillas, tamales, and other corn-based foods. It represents a significant culinary heritage, connecting contemporary Mexican food traditions to their ancient roots.