The corn tortilla — the foundational food of Mexican civilisation — is a preparation of profound simplicity and considerable technical demand. Made from fresh masa (nixtamalised corn dough), pressed and cooked on a hot comal, the tortilla is ready in seconds and stale in minutes. Its entire value is in its freshness — a tortilla eaten within two minutes of leaving the comal and a tortilla from a plastic bag are categorically different foods.
The tortilla technique — complete documentation.
MEXICAN CULINARY TRADITION — DEEP EXTRACTION