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The Myth of Handmade Tortillas
Before Maizajo became a Michelin-recommended taco shop and restaurant in Mexico City, it was primarily a tortilleria. There, founder and owner Santiago Muñoz Moctezuma focused on using native corn for nixtamalization. Employees moved from station to station with precision, packing tortillas and masa for retail and commercial sale. I visited a few years ago and asked Muñoz Moctezuma how long it took to make nixtamalized-corn tortillas. “One year,” he said. I was surprised but realized he was accounting for the time it takes to grow corn from seed.I hesitate to say an ancient process is a “trend,” but nixtamalization’s prominence in the United States has certainly grown over the past decade. It’s become somewhat expected at restaurants of a certain caliber, and diners are more…The post The Myth of Handmade Tortillas appeared first on Texas Monthly.