Sounds like there’s an opportunity for a “local food” movement in Mexico. The Andean countries have seen a resurgence of interest in their wide variety of potatoes.
Certainly this can be blamed on PDJT, somehow.
Sorry...
“Rescue Tortilla Consumption in Mexico”?
Do they have a telethon?
That looks wonderful. I love fresh corn tortillas.
“Invisible ingredient”?
Oooohhhhh.....on the corn.
That’s why they need outhouses with TP.
Two books I have read (both by soft lefties) discuss related issues:
“The Dorito Effect” discusses how adding flavors to food wound up displacing food that is less tasty AND less nutritious. The title comes from the Taco Flavored Dorito as a bellwether of the coming trend.
“The Omnivore’s Dilemma” describes corn as the perfect commodity food, and how modern practices discourage quality (which is hard to measure on a large scale, and doesn’t necessary improve the final product anyway) in favor of fast and prolific growth. The author shows that a typical fast food meal, due to HFCS and corn oil, is pretty much loaded with corn-based calories, and that we are getting too much of the stuff, and not in its best form.
Both books are good reading (though the last section of Omnivore’s Dilemma can be skipped).
“Rescue Tortilla Consumption in Mexico”
Oh, their commercials are so dang sad.
A tortilla sitting there with big, sad eyes just begging for a Mexican to eat it.
I have to turn the channel.
All I know is that Mexicans are probably the best cooks in the world. Like everywhere else we have many good Mexican joints in my town. Yet, about twice a year I’ll find myself eating at Taco Bell and wondering what madness has taken me.
Blame it on Bimbo.
Yellow corn, lime, and water. Anything else in the ingredients list and I pass.
For just 29 cents a day, you can rescue a tortilla....
It’s yet another sorry case of cultural disappropriation.
Aye Carumba!
Mexico has lost its best tortilla makers as they’ve all apparently moved to the US! I have no problem getting terrific corn and flour tortillas here in DFW-land.
Send back the Mexican Illegals, and tortilla consumption in Mexico would go way up.
I grow 2 different varieties of corn, a flour and a flint corn, alternating years. I can tell you that the flavor of the old-world varieties is worlds apart from the newer ones! My flour corn makes cornbread that is soft and fluffy, and that tastes like sweet corn concentrate. My flint corn makes a polenta that will grab your attention no matter what you pair it with.
After tasting these, the stuff from the store just seems like empty filler.
If Mexico wants flavorful tortillas, it needs to go back to the older varieties.
bttt
Odd to hear considering the ascendancy of street tacos here in Azatlan Grande del Nashville