Nixtamalization is a culinary treasure that has been the beating heart of Mexico’s gastronomic heritage for centuries. Born from the wisdom of ancient times , this process breathes life into humble corn kernels, transforming them into the cornerstone of our vibrant and flavorful cuisine. It involves cooking and soaking corn kernels in an alkaline solution,…
Click Here To Read The Original Article on Edible Toronto's Website BY JONATHAN SILVER / PHOTOGRAPHY BY LUKE CLARRIDGE | OCTOBER 13, 2018 Tortillas at Maizal are cooked on the flat-top every day to ensure ultimate freshness. For Ivan Wadgymar, Maizal’s founder and owner, this way of cooking pays respect to the heritage and culture of Mexico. He calls them…
Click Here To Visit The Original Article On The David Suzuki Foundation's Website Born in Toronto, Ivan Wadgymar often travelled to Mexico in his late teens and early adult life, to see family and friends and uncover his roots, including his food roots. He spent a lot of time in the countryside learning about maize cultivation and hanging out with amaranth…
Click Here to Read Original Article On The Globe and Mail Website How a Toronto-based tortilleria keeps it authentically local THE PRODUCER: Cavaleiro Farm It is late June on a plot of land in the greenbelt village of Schomberg, Ont., just outside King City. Planted in neat rows, a field of corn is growing,…