Which of the following foods is a staple in Mexican cuisine?

Corn is a fundamental staple in Mexican cuisine and has been a central part of the diet in Mexico for thousands of years. It is the primary ingredient in numerous traditional dishes, including tortillas, tamales, and various types of soups and stews. Corn's significance extends beyond its nutritional value; it also has deep cultural and historical ties in Mexico, being integral to many indigenous communities and their agricultural practices. The versatility of corn allows it to be prepared in multiple ways, which is a key aspect of its prominence in the culinary landscape of Mexico.

While rice is commonly served alongside many Mexican dishes and holds its own importance in the cuisine, corn is distinctly more foundational, representing not just a food item but also a symbol of the country's agricultural heritage. Other options such as pasta and potatoes, while enjoyed in various cuisines, do not hold the same cultural or historical importance in traditional Mexican cooking.