Which of the following is a common ingredient in the diets of Hispanic Americans from Mexico?

The common ingredient in the diets of Hispanic Americans from Mexico is corn. Corn is a staple food deeply ingrained in the culinary traditions of Mexico and plays a pivotal role in the Mexican diet. It is used in various forms, such as tortillas, tamales, and polenta. This grain is not only versatile but also serves as a primary source of carbohydrates, providing essential energy in daily meals.

In Mexican cuisine, corn is often accompanied by beans and other legumes, creating a balanced combination of protein and carbohydrates that supports overall nutrition. The cultural significance of corn is also profound, as it has historical roots dating back thousands of years, and its presence in the diet reflects traditional agricultural practices.

While starchy root vegetables are consumed in various cultures, they are not as central to Mexican cuisine as corn. Barley and oats, though nutritious grains, do not hold the same prominence in traditional Mexican dietary patterns as corn does, making corn the correct choice for this question.