Nixtamal

From the Nahuatl “nextamalli”
nextil: ashes, tamalli: cooked corn dough.

Nixtamal is the result of cooking maize in an alkaline solution, this is achieved by the combination of maize, water, limestone and heat.

This reaction softens the seed’s skin and unwraps its nutrients.

Nixtamalization adds calcium, color, flavor, consistency, elasticity and makes the corn easier to digest.

This is how a true tortilla is made, this technique has been used by our ancestors for thousands of years.

Industrialized tortillas are made with subpar ingredients including hybrid and GMO corn.

The industrialized process usually removes nutritious fibers and adds chemical preservatives, texturizers, binders and more.

This results in an overly-processed tortilla with less calcium, taste and texture making them a low quality and non-nutritious product