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The "second wave" tortillas I can get near me are just as good as the tortillas I've had at the Micheline starred Mexican restaurant Topolobampo (and trust me,

by dfxm12 5y ago

The "second wave" tortillas I can get near me are just as good as the tortillas I've had at the Micheline starred Mexican restaurant Topolobampo (and trust me, the taco was amazing). Maybe tacos aren't the best way to use such fancy corn, but I've also had tlacoyos that were made with heirloom masa that taste like they could've been made with Maseca. Maybe it's just me, but I see this article as marketing expensive corn meal to an unsuspecting public. I guess what I'm saying is, if you're considering trying something new because of this article, before flying in fancy masa from Portland, OR, see if there's a tortilla shop downtown.

inasio 5y ago
Tortillas are like bread in the sense that eating them fresh out of the oven/comal is amazing regardless of whether you're using freshly nixtamilized masa or maseca (or a fancy sourdough vs regular flour/yeast). This is especially the case with corn tortillas, flour tortillas are easier to reheat and be tasty, in my experience.
- igouy 5y ago
  Yes: fresh vs convenient. Once you can tell a baker's bread is stale, you can also tell when that bread is fresh. Yes: stale bread and stale flour tortillas can be rescued somewhat by re-heating, but stale corn tortillas seem to need a bigger transformation: fried into chips, cooked in beans...
Syzygies 5y ago
The story goes that when Masienda's Oaxacan corn reaches the taco griddle at an upscale Mexican restaurant, the aroma makes the Mexican staff tear up with childhood memories. The upscale restaurant was making tortillas before. One variable changed: the corn source. I cook from all over the world. When can I beat a Michelin restaurant? It's like chess; you've got to go with what pieces are in positions you can exploit. Tortillas freshly griddled from masa freshly ground from nixtamal made from Masienda corn is like having a queen in the center of the board. I'm focused on Mexican for this reason, and this reason alone. You must be doing it wrong?

by dfxm12 5y ago

inasio 5y ago

Tortillas are like bread in the sense that eating them fresh out of the oven/comal is amazing regardless of whether you're using freshly nixtamilized masa or maseca (or a fancy sourdough vs regular flour/yeast). This is especially the case with corn tortillas, flour tortillas are easier to reheat and be tasty, in my experience.

igouy 5y ago
Yes: fresh vs convenient. Once you can tell a baker's bread is stale, you can also tell when that bread is fresh. Yes: stale bread and stale flour tortillas can be rescued somewhat by re-heating, but stale corn tortillas seem to need a bigger transformation: fried into chips, cooked in beans...

Syzygies 5y ago

The story goes that when Masienda's Oaxacan corn reaches the taco griddle at an upscale Mexican restaurant, the aroma makes the Mexican staff tear up with childhood memories. The upscale restaurant was making tortillas before. One variable changed: the corn source. I cook from all over the world. When can I beat a Michelin restaurant? It's like chess; you've got to go with what pieces are in positions you can exploit. Tortillas freshly griddled from masa freshly ground from nixtamal made from Masienda corn is like having a queen in the center of the board. I'm focused on Mexican for this reason, and this reason alone. You must be doing it wrong?