Gustavo’s Great Tortilla Tournament is this Sunday and our judges are faced with the ultimate decision: corn or flour? Bill Esparza talks tortilla makers in the LA area. And did you know that inside your tortilla is an ancient process, perfected over centuries? Also, L.A. Taco’s Daniel Hernandez recalls a Guadalajara taco crawl with Jonathan Gold. Plus: some tips on cooking eggplant, now in season.
The 'Fuerte Four,’ nixtamalization, and eggplants
From this Episode:
The Fuerte Four
Gustavo Arellano ’s Great Tortilla Tournament is right around the corner, which means our bracket is approaching its climactic finale.
Tortillas in Los Angeles
The team at La Princesita packages their freshly made tortillas in their Boyle Heights factory. Photo by Rosalie Atkinson/KCRW.
Market Report: Eggplants
Eggplants of all shapes and sizes are going fast at the market. Photo by Joseph Stone.
At Boyle Heights’ Carnitas Uruapan , Eddie de la Torre sells the fresh masa for his brother’s delicious tortillas at Guisados, the taqueria next door. He details what goes...
The ancient chemistry inside your taco
When you bite into a taco, huarache, or a fresh corn tortilla, you’re tasting the results of an ancient chemical process called nixtamalization and dates back to 1500 BCE....
Daniel Hernandez: Jonathan Gold on El Parian
We continue to remember Pulitzer Prize-winning writer Jonathan Gold. L.A. Taco’s Daniel Hernandez recalls taking Jonathan and his spouse Laurie Ochoa on a taco crawl in...