Good Food
Modern masa: the foundation of every good corn tortilla
Tortilla Tournament judge Gustavo Arellano sits down with Jorge Gaviria of Masienda , who imports heirloom corn varieties from Mexico.
By Evan Kleiman • • 1 min readTortilla Tournament judge Gustavo Arellano sits down with Jorge Gaviria of Masienda, who imports heirloom corn varieties from Mexico. Gaviria describes a 100-year evolution of people in the United States understanding the importance of good masa — from the 1950s tortillerias and brands such as Maseca and Guerrero, to the modern Mexican movement and the importance of provenance and authenticity.
The full episode
5 of 6
White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffs
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortillaYou’re reading this
- 47:27America’s regional tacos, from Cajun to crispy hardshell
The full episode
5 of 6White bread, sandwiches, masa, tacos- 0:00A brief social history of white bread
- 10:46The greatest thing since sliced bread? The grilled cheese sandwich
- 16:33Nothing upsetting about these sandwich riffs
- 29:15What goes into an ‘Evan Kleiman’ or ‘Ira Glass’ sandwich at LA’s Wax Paper?
- 37:38Modern masa: the foundation of every good corn tortillaYou’re reading this
- 47:27America’s regional tacos, from Cajun to crispy hardshell