Around 1500, Mesoamerican cultures, including the Maya and Aztecs, refined the nixtamalization process, an alkaline treatment of maize that improved its nutritional value and storage capabilities. This technique not only enhanced the flavor and digestibility of maize but also played a crucial role in the agricultural practices of these civilizations. Nixtamalization became a cornerstone of Mesoamerican cuisine and food security.

Mesoamerican nixtamalization for maize storage around 1500 AD sustained complex societies and was echoed in creation myths. Poetic codices celebrated staple foods, intertwining agricultural practices with cultural identity and spirituality, emphasizing the importance of maize in their narratives.