WEBINAR: Nixtamal

Join us Sat May 25, 2024 1 pm EST/10 am PST for Nixtamalization, from selecting the right type of corn to meticulously cooking and grinding it into masa. A conversation with TFS and Ferment Oaxaca founders Galia Kleiman and Raquel Guajardo.

Buy $12.00

Why You Should Attend

Gain a deeper understanding of the cultural heritage and culinary techniques behind Nixtamal
Learn how to incorporate Nixtamal products into your own cooking and fermenting repertoire.
Nixtamaled maize is the basis for Traditional non-distilled fermented beverages that play an important role as part of the Mexican gastronomic culture including: atole, agrio, saká, tejuino, tesgüino, sendechó, chorote, and pozol.
Don't miss this exclusive opportunity to expand your culinary horizons and uncover this simple but important process.

Unveiling the Ancient Art of Nixtamalization: Enhancing Maize for Better Health

plus The Origins of Nixtamal

Have you ever stopped to think about the journey your corn goes through before it lands on your plate as a delicious tortilla or tamal? Are you a food enthusiast looking to explore the rich tapestry of Mexican cuisine? Do you want to unlock the mysteries behind one of its most cherished traditions: Nixtamal? Look no further, as we invite you to join us for an enlightening webinar that delves into the origins, preparation, and significance of Nixtamal. Nixtamal, derived from the Nahuatl word nextamalli, has been a cornerstone of Mesoamerican cuisine for thousands of years. Dating back to ancient civilizations such as the Maya and Aztec, Nixtamalization is the process of soaking dried corn in an alkaline solution, typically lime water, to create hominy. This transformative process not only enhances the nutritional value of corn but also imparts a distinct flavor and aroma to traditional dishes like tortillas, tamales, and pozole. As it turns out Oaxaca may have been where tamales and tortillas where born. Some of the oldest corn findings suggest that between 3000 and 3500 B.C., corn domestication was already happening in Oaxaca. In this webinar we will guide you through the traditional technique and modern adaptations of Nixtamal preparation, offering valuable insights into the cultural significance of this ancient practice. The Relevance of Nixtamal in Modern Gastronomy While Nixtamalization has deep roots in indigenous Mexican cuisine, its influence transcends borders and has captured the attention of chefs and food enthusiasts worldwide. Top restaurants are incorporating Nixtamal-derived products into their menus, elevating the culinary experience with the authentic flavors and textures that only Nixtamal can provide.

Why go through the trouble of nixtamalizing corn?

Some of the key benefits of processing maize through nixtamalization is improved digestibility and enhanced Nutrient Bioavailability. For thousands of years, people have been experimenting with the natural world around them, learning how it works and how they can make it work for them. Numerous groups at various times discovered that alkaline substances can be used to ferment, to preserve, and to detoxify. The process of nixtamal has several important benefits that enhance the nutritional quality of maize. Firstly, soaking maize in an alkaline solution helps soften the kernels and remove the outer hull, making it easier to digest. This is especially important as maize contains compounds like phytic acid and lectins that can inhibit nutrient absorption and cause digestive issues. Not only does nixtamalization improve digestibility, but it also increases the bioavailability of nutrients in maize. By breaking down the tough outer hull, essential nutrients such as niacin, calcium, and amino acids become more accessible to the body. This means that processed maize can provide a greater nutritional punch compared to its unprocessed counterpart.

Nixtamal is not fermentation but is an alkaline culinary technique

For thousands of years, people have been experimenting with the natural world around them, learning how it works and how they can make it work for them. Numerous groups at various times discovered that alkaline substances can be used to ferment, to preserve, and to detoxify. Throughout history, there have been a number of other “independent” inventions of culinary techniques that utilize alkaline substrates. For example, within the Scandinavian culinary tradition, lutefisk, fermented stockfish or salted whitefish, is a centuries old traditional food made by soaking the fish for approximately two weeks in a solution made from water and lye In the Chinese culinary tradition, pidan, or the thousand-year-old-egg. Olives have been and still are routinely cured using lye in order to reduce the amount of time it takes to fix the the extraordinarily bitter phenolic substance oleuropein found within the fruit. The relationship between maize and alkaline cooking may have begun as a way to divest the kernel of its seed coat, or perhaps as a technique to destroy any bacteria or fungus that may have grown on the grain

LEARN ABOUT NIXTAMAL

Galia and Raquel

founders of Ferment Oaxaca

Ferment Oaxaca International Fermentation Summit. The most relevant event of its kind in Spanish-speaking countries. Three full days of talks and hands-on workshops. An opportunity to dive into artisan craft, local cuisine and heritage sites with an emphasis on all things fermentation. Brings together the world ́s most respected authors and teachers in the field of fermentation with local food makers, crafters and producers, fomenting a cultural exchange emphasizing ancestral traditions, sustainability and innovation.

Join us Sat May 18, 2024 1 pm EST/10 am PST