Nixtamal - Short story

The ancient technique of Nixtamalization is a superior method for cooking corn, as you will see from the description below. Chef Edwin Rivas has developed his own method, inspired by the traditional Mesoamerican Nixtamalization process, where dried corn kernels are cooked and soaked overnight in an alkaline solution, such as slaked lime or calcium hydroxide. This process transforms the corn into a dough, which is then used in a variety of Mexican dishes. After undergoing this process, the corn is known as “nixtamal”, or “hominy” in some cultures.

Nixtamalization breaks down the proteins in the corn, making them more easily digestible, and unlocks several nutrients that are beneficial to the body. The process also adds calcium to the corn, enhances the flexibility of the tortilla, acts as a natural preservative, and adds an authentic flavor to the final product. In contrast, untreated corn passes through the digestive system without being fully utilized by the body.