The ancient chemistry inside your taco

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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. The science podcast “Distillations” went  into this process in 2016. Rigoberto Hernandez reported from Philadelphia.


An 1836 lithograph of tortilla production in rural Mexico. Photo credit: Public domain.