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Baroque Bloke |
“MEXICO CITY (AP) — As Mexico City’s 9 million residents sleep in the pre-dawn darkness, busy hands are already preparing the day’s corn tortillas in the small kitchen of Molino El Pujol, a tortilla shop that is part of a famed chef’s bid to help recover Mexico’s iconic food. As the old tortilla machine roars to life at 5 a.m., a steaming hot mass of lime-treated corn mash is loaded into one end, where it is divided into small portions, flattened and baked. Fresh tortillas come out the other end, letting customers taste a bit of Mexican history that chefs say is being eroded by modern production techniques and modern corns. If the “Pujol” in the shop’s name sounds familiar, it’s because its creator is chef Enrique Olvera, whose Mexico City restaurant Pujol is rated among the world’s best restaurants. Why would the star of Mexico’s culinary world open a simple tortilla shop, or tortilleria, which conjures up images here of working class homemakers lining up for their tortillas with cloths that save them a peso on paper wrapping? For the 43-year-old Olvera, it was a logical step, given that he had already started supporting the local farmers who supply his restaurants. His shop is part of a new tortilla movement launched by a handful of chefs, restaurants and organizations to restore and popularize authentic tortillas…” [more follows] https://apnews.com/7f95de4a7a5c4d1d85083d7517231e9f Serious about crackers | ||
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Mistake Not... |
If you have Netflix, he is one of the chefs on Final Table. [Spoiler] He gets pretty far and his food looks delicious! ___________________________________________ Life Member NRA & Washington Arms Collectors Mistake not my current state of joshing gentle peevishness for the awesome and terrible majesty of the towering seas of ire that are themselves the milquetoast shallows fringing my vast oceans of wrath. Velocitas Incursio Vis - Gandhi | |||
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Member |
I'm not Hispanic/Mexican, but I like Mexican food especially tacos & enchiladas, so yeah maybe more places will follow along. | |||
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Member |
Olvera is a true culinary giant and a national treasure to Mexico, unfortunately there's many in Mexico who don't care nor, recognize that their food and resources are some of the greatest gifts they offer to the world. Real-deal, hand made tortillas are light-years better than the mass produced stuff. | |||
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Crusty old curmudgeon |
My favorite taqueria makes their own tortilla's every day and they are awesome. I'll have to ask where they get their corn meal and if they use lime in the process. There is only one person there that speaks English so he's the one I'll ask, obviously. Jim ________________________ "If you can't be a good example, then you'll have to be a horrible warning" -Catherine Aird | |||
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Baroque Bloke |
Most folks like the food that they were raised on best, and that includes me – my mother’s midwestern cooking. But Baja Mexican is my second favorite. I have a round 9-1/2” stovetop iron griddle that serves as a comal (tortilla warmer). Serious about crackers | |||
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Muzzle flash aficionado |
I didn't know tortillas needed "restoration". Aren't they just fried plates of cornmeal mush? flashguy Texan by choice, not accident of birth | |||
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Legalize the Constitution |
Gospel, translated-Good News! _______________________________________________________ despite them | |||
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Purveyor of Fine Avatars |
Remember when Chevy's used to make their own tortillas in each restaurant? "I'm yet another resource-consuming kid in an overpopulated planet raised to an alarming extent by Hollywood and Madison Avenue, poised with my cynical and alienated peers to take over the world when you're old and weak!" - Calvin, "Calvin & Hobbes" | |||
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Do the next right thing |
Do they not anymore? | |||
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Coin Sniper |
I was in Mexico City for a few days two years ago. Had tortillas in every restaurant, all were a bit different, and I'm pretty sure they were all made there. But ok... go ahead and restore it. Pronoun: His Royal Highness and benevolent Majesty of all he surveys 343 - Never Forget Its better to be Pavlov's dog than Schrodinger's cat There are three types of mistakes; Those you learn from, those you suffer from, and those you don't survive. | |||
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Alea iacta est |
Just like saying a hamburger is a fried lump of cow mush. Depends on how it’s prepped, if it was over mixed causing the tortilla to be tough, how thick it is, how coarse or fine the corn is, how well it was cooked... Just like a crappy burger vs a good burger. The “lol” thread | |||
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Drill Here, Drill Now |
Me either. The tortillas were/are excellent in the 4 cities I've lived in Texas and the 1 city I lived in SoCal. The tortillas never were good in the 4 cities I've lived in the Upper Midwest, Calgary, and Anchorage. Ego is the anesthesia that deadens the pain of stupidity DISCLAIMER: These are the author's own personal views and do not represent the views of the author's employer. | |||
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Member |
The push is to develop and create a demand for the wide variety of corn that is available, whereas the mass produced tortillas use the same basic corn flour. | |||
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Purveyor of Fine Avatars |
Some don't even have the tortilla machine, anymore. Those that do, it just sits there like an ornamental decoration. "I'm yet another resource-consuming kid in an overpopulated planet raised to an alarming extent by Hollywood and Madison Avenue, poised with my cynical and alienated peers to take over the world when you're old and weak!" - Calvin, "Calvin & Hobbes" | |||
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