Good Food
The ancient process that makes your taco more delicious
When you bite into a taco, huarache, or a fresh corn tortilla, you’re tasting the results of an ancient chemical process that dates to 1500 BCE.
By Evan Kleiman • • 1 min readWhen you bite into a taco, huarache, or a fresh corn tortilla, you’re tasting the results of an ancient chemical process that dates to 1500 BCE. In 2016, the science podcast “Distillations” took a deep dive into the process known as nixtamalization. Rigoberto Hernandez reported from Philadelphia.
The full episode
2 of 5
Meat and climate change, tortilla chemistry, chicken pageant- 0:00Tortilla Tournament: the Eso 8 take tortillas to new heights
- 11:10The ancient process that makes your taco more deliciousYou’re reading this
- 26:42Revisiting a chicken beauty pageant
- 34:26Japanese fried chicken gets center stage at The Row DTLA
- 43:34Fighting climate change with plant-based burgers
The full episode
2 of 5Meat and climate change, tortilla chemistry, chicken pageant- 0:00Tortilla Tournament: the Eso 8 take tortillas to new heights
- 11:10The ancient process that makes your taco more deliciousYou’re reading this
- 26:42Revisiting a chicken beauty pageant
- 34:26Japanese fried chicken gets center stage at The Row DTLA
- 43:34Fighting climate change with plant-based burgers