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.