As a lover of Mexican cuisine, you may be familiar with the traditional corn tortilla. However, did you know that the mass-produced corn powder used to make these tortillas may not be as authentic as you think? The truth is, there is a much better option that has been around for thousands of years. That’s where Emmanuel Galvan, owner of Bolita Masa, comes in. He’s revolutionizing the way we enjoy corn tortillas by making them from scratch using fresh corn and ancient science.
If you’re interested in learning more about traditional corn tortillas and how they’re made, subscribe to KQED Food’s YouTube channel for their digital food series Beyond The Menu. Host Cecilia Phillips takes us on a journey of discovery and celebration of multicultural cuisine through mouth-watering food cinematography. You’ll learn about the history and cultural significance of masa, the process of nixtamalization, and how corn has evolved over the centuries. Don’t miss out on this opportunity to explore the art of making this staple food!