La Tortilla.

THE ingredient, the one flatbread to rule them all.

Its presence in Mexican dinnertables is unavoidable; as is its outrageous versatility: tacos, burritos, enchiladas, nachos, tortilla soup, tostadas, chilaquiles, quesadillas, flautas, chimichangas, huaraches…

The nixtamalization of maize significantly enriches the nutritional value of maize as a source of vitamins, minerals and protein, as the limewater used in the process adds its own bioavailable calcium, while it also renders the B vitamins and amino acids in maize far more easily absorbable by the human digestive system.

A true masterpiece of culinary engineering… yes that’s a thing that exists, shut up.