We started this and nothing describes us better than motherland corn.” The traditional method to prepare tortillas and other corn-made products produced by Tacos Los Gordos and the Co-Op has ...
Whether they were the corn or flour variety, Garza couldn’t eat tortillas. Garza decided to experiment in the kitchen to see if she could make a grain- and gluten-free version of a tortilla.
Fátima Júarez and her staff nixtamalize their corn on site for 12 to 14 hours. Some of the city’s freshest tortillas are bubbling up on the planchas of Komal in Historic South-Central ...
A shift in not wanting to eat tortillas anymore," said Hernandez. The art of corn tortilla making is quite the process. Ricardo Mosqueda, owner of El Asadero in Lynwood, showed us some of the ...