Nixtamal—treating dried corn with calcium hydroxide, or cal in Spanish—is the process that makes a tortilla delicious. Here at MiniSuper, we are lucky enough to live in Mexico, where good masa is fairly easy to find.
As the craving for "authentic" Mexican flavors grows north of the border, many chefs have begun experimenting with this process as well. We partnered with our dear friends at Masienda to design, produce and self-publish this primer on nixtamal: what it is, why it's important, and who's doing it stateside.
Rick Bayless kindly wrote the introduction to this booklet, which includes an overview of masa-making from Eat Mexico's Lesley Tellez, as well as interviews with Daniela Soto-Innes of Cosme in New York; Carlos Salgado of Taco Maria in LA; Sean Brock of Minero in Charleston; and Steve Santana of Taquiza in Miami. Each chef also shares their personal nixtamal process and a recipe or two.
The book is available for purchase at Masienda.