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Corn is originary from America. The Incas took it to Cusco and were able to adapt this crop to a new environment, thus creating a new variety: a bigger kernel with a more intense flavor.
According to Andean tradition, the corn that was farmed in Cusco was the gift of God Inti for the Inca. This corn was included as part of the special food that the Inca and his family ate.
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