Nixtamalization

10,000 TACOS®

Panelists: Andrea Aliseda is a Tijuana-born journalist living in Los Angeles. Andrés M. Garza is a culinary anthropologist, chef, and the owner of Neighborhood Molino tortilleria in McAllen, a Texas border city in the Rio Grande Valley. Anastacia Quiñones-Pittman is a first-generation Tejana and the executive chef of José in Dallas. Emmanuel Chavez is a chef and co-owner of Tatemó, a pop-up and molino-tortilleria. Edgar Rico is the executive chef and co-owner of Nixta Taqueria in Austin.

Also heard: Evil Cooks is a taqueria and Mexican food pop-up owned by Alex Garcia and Elvia Huerta. Toby Wilson is the chef and owner of Ricos Tacos in Sydney, Australia. Diana Martinez is a food consultant. Karla Plancarte is the owner of Tortilleria Taiyari in the Netherlands.

Web and Social Media Handles

Andrea Aliseda — Website: www.andreaaliseda.com; Twitter: @alisedaandrea; IG: @andrea__aliseda

Andrés M. Garza — Websites: www.neighborhoodmolino.com, www.andresmgarza.com; Twitter: @molino000; IG: @neighborhood.molino

AQ Pittman — Twitter: @ChefAQPittman; IG: @aqpittman

Emmanuel Chavez — Website: www.tatemohtx.com; IG: @dishwasher89, @tatemo_htx

Edgar Rico — Website: www.nixtataqueria.com; IG: @nixtataqueria, @edgarrico

Links

Unlocking Nixtamal by Andrea Aliseda: https://www.epicurious.com/ingredients/what-is-nixtamal-article

Masa Harina Is Good for Plenty More Than Making Masa by Andrea Aliseda: https://www.epicurious.com/ingredients/masa-harina-drinks-dredge-bread-article

Nixtamalization Is the 3,500-Year-Old Secret to Great Tortillas by José R. Ralat: https://www.texasmonthly.com/food/tex-mexplainer-nixtamalization-is-the-3500-year-old-secret-to-great-tortillas/

You Put What in My Tortillas? Chefs Are Adding New Colors and Flavors to Masa by José R. Ralat: https://www.texasmonthly.com/food/chefs-adding-colors-flavors-tortillas/