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An 1836 lithograph of tortilla production in rural Mexico Bowl of hominy (nixtamalized corn kernels). Nixtamalization (/ ˌ n ɪ ʃ t ə m ə l ɪ ˈ z eɪ ʃ ən / nish-tə-mə-lih-ZAY-shən) is a process for the preparation of maize, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), [1] washed ...
This disease can have a large economic impact on sweet corn, specifically when smut galls replace the kernels. There are many ways to control and manage corn smut; however, corn smut cannot be controlled by any common fungicide at this time, as M. maydis infects individual corn kernels instead of infecting the entire cob, like head smut. [19]
An uncooked corn tortilla made with nixtamalized corn at 46% hydration and depending on corn variety used and variations, consists of 45% carbohydrates, 3% fat, and 6% protein (table). In a 100 gram reference amount, a raw corn tortilla supplies 218 calories and is a rich source (20% or higher of the Daily Value , DV) of phosphorus (45% DV) and ...
These bundles of corn were offered as sacrifices to the gods as many believed corn was used by the gods to make humans. The time-honored tradition of making — and eating — Christmas tamales ...
But elote isn’t the only corn-based export to come from Mexico. The post Understanding the importance of corn in Mexican cooking appeared first on In The Know.
Hopi blue corn New Mexican blue corn for posole (L) and roasted and ground (R) Ears of corn, including the dark blue corn variety. Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is a group of several closely related varieties of flint corn grown in Mexico, the Southwestern United States, and the Southeastern United States.
Heirloom varieties make up far less than 1% of total domestic corn production in Mexico. But for the first time in years, Vargas and others are hopeful about the crop. Some in the academic and ...
President Calderón opted for using price ceilings for tortillas that protect local producers of corn. This price control came in the form of a "Tortilla Price Stabilization Pact" between the government and many of the main tortilla producing companies, including Grupo Maseca and Bimbo, to put a price ceiling at MXN 8.50 per kilogram of tortilla. [6]