The foundation of a culinary tradition
The tortilla is more than just a type of bread – it is the foundation of Mexican cuisine and a cultural symbol with a history going back thousands of years. The authentic Mexican tortilla is made from nixtamal, a special process that makes the corn kernels not only more flavorful but also more nutritious.
What is nixtamal?
Nixtamal refers both to the process and the end product of treating corn kernels with calcium hydroxide (lime). This technique, which dates back to pre‑Columbian times, is a fascinating example of how traditional knowledge and science come together:
- The process: Corn kernels are cooked with water and lime (in Spanish: “cal”).
- The chemistry behind it: This treatment loosens the hulls of the kernels and creates a soft, moist mass.
- The nutritional value: Nixtamalization increases the availability of niacin (vitamin B3) and significantly improves the protein quality of corn.
Without this process, a diet based mainly on corn would carry a high risk of pellagra, a disease caused by niacin deficiency. The pre‑Columbian cultures of Mesoamerica discovered this method long before modern science and thus created the basis for a healthy diet.
From nixtamal to masa
After cooking, the nixtamal corn is thoroughly washed to remove excess lime. It is then ground into masa (dough). This dough is the basis for a wide variety of Mexican products, from which you may know a lot of dishes:
- Tortillas: The best‑known and most popular that we use to make tacos, enchiladas, tostadas and totopos (tortilla chips).
- Tamales: Steamed corn pockets wrapped in corn husks or banana leaves.
- Atole: A traditional thick, drinkable preparation
- Pozole: A hearty soup for which is used a specific type of corn.
- Gorditas: corn pockets, usually deep fried, cut in half and filled with a variety of guisados.
- Sopes and huaraches: Various thicker tortilla-style preparations with different fillings and toppings
- Tlacoyos: the thickest of all, filled with black beans, field beans and requesón and topped with some other guisado or salsa.
Freshly ground masa has an incomparable flavor and a texture that is far superior to industrially produced products.
Handmade tortillas: a craft
Traditional handmade tortilla production is a craft that is passed down from generation to generation:
- The moist masa is shaped into small balls.
- These are flattened between the palms of the hands or with a tortilla press.
- The flattened discs of dough are baked on a hot comal (a flat griddle made of clay or metal).
- After a short time, the tortilla puffs up – a sign that it is done.
Handmade tortillas are usually larger (from 16 cm in diameter) and thicker than machine‑made ones. They have an incomparable texture and a more intense corn flavor.
In part 2, the focus is on the different sizes and uses of Mexican tortillas as well as modern production methods.
