As a lover of Mexican cuisine, you might be surprised to learn that the corn tortillas from your favorite restaurant may not be as authentic as you think. In fact, many mass-produced corn tortillas are made from processed flour rather than fresh corn. However, there is a better option that has been around for thousands of years and can give you the real taste of traditional corn tortillas.
Enter Emmanuel Galvan, owner of Bolita Masa, who specializes in making fresh masa from scratch using ancient science passed down through generations. With his expertise and passion for traditional corn tortillas, he offers an authentic experience that will transport you to another time and place.
If you want to learn more about traditional corn tortillas and how they are made, subscribe to KQED Food’s YouTube channel to watch more Beyond The Menu videos. Host Cecilia Phillips will take you on a journey through the history and cultural significance of masa, the process of nixtamalization, and how corn has evolved over the centuries. You’ll also discover the art of making this staple food and uncover the surprising facts and cultural pathways behind some of your favorite dishes.
Join us on a journey of discovery and celebration of multicultural cuisine through mouth-watering food cinematography with Beyond The Menu by KQED Food.
