Heirloom. Maize Concho is white flour corn used for roasting (chicos), posolé and tortillas. This strain comes from Española Valley of New Mexico. Agricultural historian Estevan Arellano suggested to us that it came north from the Conchos River basin of Chihuahua, Mexico. Our research points to this being descended from Maíz Blando, which was at one time grown across Sonora and Chihuahua and points further south. Many Concho varieties of northern New Mexico and southern Colorado are faster maturing. The cultivar we are stewarding is a long season one and is best planted below 6000' (For faster maturing Concho variety see San Miguel del Vado Maíz Concho). Plants are 8-12' tall, ears 6-13" long with porcelain white kernels and some variability. Plant spacing 10”. 90 days for roasting, 110 dry. Grown by Pueblo Seed. Certified Organic.