Nixtamal: A guide to masa preparation in the United States

About this book

A helpful primer on nixtamalization and masa making by some of the top culinary authorities on the subject. This book is a brief distillation of our experiences with scientists chefs tortiller@s journalists academics and home cooks about nixtamalization as well as answers to some of the frequently-asked questions that we receive at Masienda. Partnering with Blair Richardson of MiniSuper Studio in Mexico City we self-published this primer on nixtamalization. We have drawn on one notable academic and scientist Amanda Glvez PhD to highlight the nixtamalization basics from history to science. We have similarly enlisted Lesley Tllez a culinary tour guide and Mexican cookbook author to help edit and contextualize this phenomenon for the home cook. And finally we have featured several of the dynamic stateside chefs with whom Masienda has collaborated each of whom approaches nixtamalization in a distinct and personal way. In Daniela Soto-Inness case this experience is informed by her roots in the molinos and tortilleras of Mexico City; for Carlos Salgado his approach is marked by the same culinary technical precision he honed as the pastry chef at COI; Sean Brock marries Mexican technique with the corn tradition of the American South; and finally Steve Santana demonstrates how nixtamalization can translate into crowd-pleasing whimsical beach food. For those who are just encountering nixtamalization for the first time we hope you walk away from this guide with an ability to recognize and describe this technique over your next taco with friends. For the advanced students of the craft we hope youll share your own experiences with us and others so that we might collectively grow and preserve this tremendous culinary marvel for many generations to come.