When you bite into a taco, you are tasting the results of an ancient chemical process called nixtamalization. It’s a technique that hasn’t changed much since 1500 BCE, and along the way it helped the Aztecs rise to power and made tortillas softer, tastier, and much more nutritious. Today, Benjamin Miller and Christina Martinez are the only chefs in Philadelphia making their tortillas from scratch, which means they practice the ancient art of nixtamalization.
On the ground floor of the Empire State Building in Manhattan, Tacombi Tacos Chef Oscar Hernandez serves fish tacos two ways. Looks legit!
Her mom’s and abuela’s recipes are the secret sauce at Liz Sanchez’ Casa de Ta males in Fresno. She uses fresh corn for the tortillas and tamales and serves micheladas tambien! What could be bad? [Fresno booster Jason Farris made the video.] It’s interesting that Sanchez switches back and forth between saying “tamal” and “tamale.” Que pocha!
In the growing Latino community of Lexington, Kentucky (aka Mexington), immigrant Laura Patricia Ramirez and her family suspected the new “Spanish” influx into town might mean they could earn a living providing comida Mexicana to the neighbors. First they imported fresh tortillas from Chicago, and then started making their own. Now they own a tortilla/taqueria even the gabachos love — they come for the asada and stay for the lengua. [EDITOR’S NOTE: Ramirez has the first Southern drawl-spiced Mexican accent we’ve ever encountered. God Bless THIS America, land that we love.]
Thanks to our amigo Profe Steven Alvarez for the link.
I still remember the hogs head
simmering in a pot as my uncle
Louie and his buddies sat listening
respectfully as my grandfather
spoke about times gone by.
These tacos de guisado — in a restaurant? at home? — sure look delicious. We’ve asked video creator Miriam Rdz for more information. Tengo hambre!
In Bridgeport, Texas, near Dallas, the La Campechanita Taqueria trailer (now up on blocks) serves terrific tacos on corn tortillas so you won’t get all bloated and have to poop. Because Texas.
[Thanks to PICTOLINE on Facebook for the infographic.]
April Salazar longs to make her Grandma Alice’s tortillas with her daughter. It is the same tortilla recipe her grandmother’s mother made in Baja California and later in Tucson, Arizona, after she fled the Mexican Revolution. There’s just one problem: she needs the stars to align… and the cooperation of her two-year-old daughter.
From Milpa to Mesa highlights the process of transforming heirloom corn from tiny farms across Mexico into tortillas.
Helpful glossary from video creators The Perennial Plate:
Chris Donovan of FatFoodaolics shows us How to Make Corn Tortillas the Wrong Way. Huh? He explains:
Tortillas! One of my favorite foods on the planet. Nothing better then a Taco or Burrito smothered with cheese, sour cream, pico de gallo, etc. One thing, I can never replicate what I get in a good Mexican restaurant with store bought corn tortillas. So I figured I give making them a try.
Decolonizing your diet is more than a trendy Chicanx meme, it’s a book, and a chingon idea.
If you want to just say “No!” to the comida of the Conquistadors and eat what Tlaloc intended — the authentic food of your ancestors — here are the Pocho Ocho Top Ways to Decolonize Your Diet:
8. Take the milk out of chocolate and put the chile back in
7. Honor the Aztecs and eat more of Moctezuma’s gold
6. Chihuahua on a stick
Corn — Maiz — is central in the Mexican food culture and was first cultivated over 100 centuries ago. Here is a short tribute to maiz, the golden gift of Mother Nature. [Video by Marysol.]
NPR’s Anne Hoffman and Maria Hinojosa of LatinoUSA are looking for answers:
PREVIOUSLY ON ELOTES:
RONCO, the company that sells weird-ass single-use food prep gizmos via infomercials, wants you to buy their weird-ass single-use gizmo that makes elotes, which they call “Mexican Street Corn.” Actual street not included.
PREVIOUSLY ON ELOTES:
That’s why we weren’t surprised when we read reports of a marvelous new American “taco” creation, the grilled-cheese taco.
Although we think the so-called Elite Daily’s headline asserting that “You’ll Never Need a Tortilla Again” betrays the bleak gustatory horizons of an editor who has never eaten a proper tortilla (see videos below), we are thankful she included a link to the original recipe.
Originator FoodInMyBeard blog (original recipes and mashups by Dan Whalen) lays out the rationale:
The great Lalo Guerrero can hardly sing for all the weeping as he performs There’s No Tortillas. And who can blame him?
Here’s our favorite (non parody) Lalo Guerrero song — he calls it a “boogie woogie jitterbug”:
As a Mexican court considers overturning a ban on GMO corn, farmers continue the uphill struggle to preserve traditional seed varieties.
PREVIOUSLY ON MAIZ DE MEXICO:
My grandma’s tortillas are legendary in my family; she’s been making them since she was a little girl and has been feeding her family with them ever since. I thought I’d shoot a little video of her making them as she passes the tradition down to her great grandkids. — Video creator Rich Lee.
Thomasina “Tommi” Miers, the British lady behind the Wahaca Mexican restaurant chain, is opening a new store in Manchester, England.
Miers commissioned Mexico D.F. artist Le Super Demon to paint a gigantic mural based on the myths of the Maya, especially maiz.
PREVIOUSLY ON WAHACA:
The Corn Man has been vending elotes in the Los Angeles neighborhood of Lincoln Heights for 27 years, according to L.A. Eater:
El Pozol, una bebida típica del estado mexicano de Chiapas, está hecha a base de maíz, agua y azúcar. Hay de distintos sabores, uno de ellos es el cacao. // Pozol is a typical Mexican beverage, it is made with corn, water and sugar. Also, it can be prepared with cocoa.
Este vídeo fue grabado en Chiapas, México. En él podemos ver la forma tradicional de hacer las tortillas, hechas por los mismos miembros de la comunidad de Petalcingo. Vuélvete un experto e impresiona a tus amigos. // This was recorded in Petalcingo, Chiapas, Mexico. We can see how native people of this community prepare traditional tortillas. Tortillas are typical in the Mexican gastronomy, so, if you want to become an expert and impress your friends, pay attention.
(PNS reporting from GUANAJUATO, MX) Solar-powered mariachis have begun coming off production lines here in the high tech manufacturing city of Guanajuato, Mexico, musical soldiers in the war on climate change.
The eco-friendly musicians use renewable energy from the sun instead of traditional musical fuels like frijoles, tacos y cerveza, all of which produce the damaging “greenhouse gas” behind global warming.
The solar-powered trio – maracas, trumpet, and guitar – were recently spotted playing an unpublicized gig at a 99 Cents Only store in the Houston, Texas area, according to Juan of Words, who took the photo above.
YouTuber David Diaz spotted another trio dancing silently in a letterbox, and added his own music:
The millenia-old native species of Mexican maiz are being forced from the Earth by GMO seeds foisted on growers by international food cartels like Monsanto. The trailer for the upcoming documentary Sunu takes a look at the problem.
The 3000 indigenous residents of Santa Clara de Juarez make a living by making tortillas, starting with non-GMO corn they grow in their own fields. An Australian tortillero went to the town to document the process.