How Heirloom Corn Varieties Are Transforming Mexican Cuisine in Mexico City - AFAR
"A San Miguel Chapultepec restaurant that blends Mexican, Indian, and East African flavors and treats corn as cultural identity, sourcing four types of heirloom corn from a local supplier to build a menu of corn-forward dishes; offerings include a tetela—a triangular tortilla pocket filled with blue crab and topped with soft-shell crab—and a hearty coconut-milk porridge for breakfast, and the team plans to install a working molino upstairs to grind and nixtamalize in-house and sell dry products like polenta and corn flour." - Brooke Porter Katz
