Our favorite Mexican restaurant may serve delicious corn tortillas, but they are likely made from mass-produced corn powder. However, there is a better alternative that has been around for thousands of years: fresh corn and an ancient science that dates back to the beginning of civilization.
Thanks to Emmanuel Galvan, the owner of Bolita Masa, we can experience the true magic of authentic corn tortillas. By using fresh corn and traditional techniques, we can taste and feel the rich history behind this ancient staple.
If you’re interested in discovering more about the stories behind your favorite dishes, subscribe to KQED Food’s YouTube channel. Their series “Beyond The Menu” delves into the cultural pathways of popular foods, shedding light on their significance and heritage.
The show is not just a cooking show; it’s a journey through time and culture that uncovers the secrets behind the foods we love. Host Cecilia Phillips interviews chefs, authors, and experts to reveal fascinating histories and global influences that have shaped our modern cuisine. With stunning food cinematography as a backdrop, each episode celebrates multicultural flavors and traditions.
