Tex-Mexplainer: Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas
Fernando Garza is dressed in a blue-and-white striped button-down shirt, neatly tucked into his jeans. His hair is salt-and-pepper, and he’s holding a cup of calcium hydroxide. The 58-year-old sprinkles the white powder, also known as slaked lime or cal, down the middle of a five-foot-tall tank filled with water. Thousands of dried white corn kernels are settled at the bottom. Garza, a manager at Sanitary Tortilla Manufacturing Company in San Antonio, picks up a metal paddle and submerges the instrument into the trough. He stirs quietly and deliberately, but the water does occasionally splash out of the container and onto the tortilleria’s floor. The dissolving of the cal creates the alkaline solution in which the corn is cooked and steeped. This process loosens the…View Original Post
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Source: Texas Monthly