Nixtamalization, pronounced NEESH-ti-mal-i-za-shun, is the ancient process of soaking corn in an alkaline solution to soften the kernel's texture and improve its flavor. Originating centuries ago from ...

I thought I understood nixtamalization. Then I had dinner at Californios. Nixtamalization, I had thought, was the process whereby corn was transformed into masa via a soak in an alkaline solution.

Getting your Trinity Audio player ready... Lines of corn tortilla chips and tortillas flow with systematic purpose at Raquelitas Tortillas factory in Denver’s River North Art District. Once the chips ...

These homemade tortillas start with a dough made from whole-grain corn masa that is shaped and then cooked like a pancake on a griddle. Homemade salsa makes a great accompaniment. About 1,500 B.C., ...

In a former 16th-century stable in northern Germany, in a village of a few hundred people, freshly harvested, organic, local corn is prepared for nixtamalization, the traditional Mexican method of ...

When you bite into a taco, huarache, or a fresh corn tortilla, you’re tasting the results of an ancient chemical process called nixtamalization and dates back to 1500 BCE. The science podcast ...

From ancient Mesoamerican kitchens to your stovetop, masa is more than just dough—it’s a cultural treasure. Nixtamalization transforms simple corn into the heart of tortillas, tamales, and more. With ...