Nixtamal: A guide to masa preparation in the United States
(Video above^^^Nixtamal is corn that has been nixtamalized. Masienda founder, Jorge Gaviria, gives us a brief preview of just what exactly nixtamalization is and does.)
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 Gálvez, PhD, to highlight the nixtamalization basics, from history to science. We have similarly enlisted Lesley Téllez, 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-Innes’s case, this experience is informed by her roots in the molinos and tortillerías 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 you’ll 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.
Authors and Contributors: Masienda / MiniSuper Studio (Authors), Jorge Gaviria (Contributor), Rick Bayless (Contributor), Sean Brock (Contributor), Amanda Gálvez (Contributor), Carlos Salgado (Contributor), Steve Santana (Contributor), Daniela Soto-Innes (Contributor), Lesley Téllez (Contributor), Blair Richardson (Contributor)
Publisher: Masienda / MiniSuper Studio (2017)
Paperback: 48 pages
PLEASE NOTE: Orders received by 2pm PT will ship within 2-3 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). For example, orders received on or before 2pm PT on Tuesday will ship by Friday; orders received after 2 pm PT on Tuesday will ship out by Friday or Monday. If you require expedited shipping, please email firstname.lastname@example.org. Thank you!
For larger orders and wholesale/foodservice, please take 90 seconds to share your wholesale needs with our wholesale hospitality team. Thank you!