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Show Notes
A new trend is sweeping Mexican food — and it’s actually ancient. Nixtamalization is a cooking method that uses calcium hydroxide (naturally found in limestone) to break down corn, unlocking essential nutrients and flavors, resulting in pliable, fragrant tortillas — a far cry from the preservative-laden grocery store tortillas that most of us know. Today, Chef Mariana Alvarado joins co-host Dayvid Figler to talk about why nixtamalization and heritage corn is at the heart of her business, Masazul, and where around the Las Vegas Valley you can try it.
Restaurants named by Chef Mariana:
- Casa Playa at the Wynn
- B.S. Taqueria at the UnCommons
- Milpa in Spring Valley
Have you tried nixtamalized corn? Tag us on social media if you go! We’re @CityCastVegas Instagram. You can also call or text us at 702-514-0719.
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