Why Tortillas Should Be Your New Superfood
Mexico's beloved tortilla is under threat! Consumption is down, despite its calcium and vitamin-rich benefits. Nixtamalization, the secret to its power, unlocks nutrients and makes it a “milk of the poor.”
On a recent Taco Day in Mexico, amidst the joyous symphony of sizzling meats and vibrant salsas, a truth echoed through the streets: the humble tortilla is under siege. Consumption has dipped by a concerning 25-30% in the past fifteen years, according to Amanda Gálvez Mariscal, a culinary crusader from UNAM's Department of Food and Biotechnology. This, she contends, is a nutritional and cultural tragedy.
The tortilla, for the uninitiated, is the canvas upon which the vibrant masterpiece of the taco is built. Made from nixtamalized corn, a process as ingenious as it is ancient, it's far more than just a delivery system for deliciousness. Nixtamalization, a dance with hot water and lime, unlocks a treasure trove of health benefits. It multiplies the calcium content by a staggering 13 times, earning tortillas the affectionate nickname “milk of the poor.” Imagine, a staple food that nourishes not just the soul, but strengthens bones too.
