The corny core of Mexican cuisine. Mexican food, as demonstrated by the plenty of Mexican restaurants in Brighton, is some of the most fun to eat in the world. Much of it is finger food and that, amigos, is owing to the original staple of the Mexican kitchen: corn. Just like potatoes in the UK or Germany and rice in many parts of Asia, corn is a key part of so many dishes in Mexico. In fact, corn is believed to have been harvested for the very first time in Mexico some 7000 years ago, way before it was harvested anywhere else in the world. As we’re sure a head chef at any Mexican restaurant in Brighton will be able to tell you, the corn plant isn’t one that grows naturally, it has to be planted and cultivated by humans, and there’s never been anyone better at it than the indigenous folk of Mexico.