You've almost certainly had a corn tortilla made from Maseca, even if you didn't know it. But if you haven't had one made from fresh masa, you're missing out. Watch this video to understand the Maseca vs masa debate, and how Maseca came to dominate the world of corn tortillas.
To learn more about nixtamalization, watch our full episode:
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About Beyond The Menu:
The story of the food on your plate is more than just the recipe. Each ingredient and every cooking technique goes back hundreds if not thousands of years, traversing the globe on a wildly delicious cross-cultural adventure. In KQED’s new food history series Beyond The Menu, host Cecilia Phillips interviews chefs, authors, and other experts to dig up surprising facts on the cultural pathways of today’s trendiest dishes. It’s a history show, it’s a mystery series, it’s a celebration of multicultural cuisine, sometimes it’s even a science program, all set against the backdrop of mouth-watering food cinematography.
Masa Vs Maseca | Beyond The Menu #Shorts For Country: United States. City: Berkeley, Birmingham, High Point, Pomona, Tempe
