How Heirloom Corn Varieties Are Transforming Mexican Cuisine in Mexico City - AFAR
"Located in an industrial neighborhood on the northwest outskirts of Mexico City, this small tortilla operation uses traditional nixtamalization and heirloom corn varieties to make tortillas by hand; during a visit one worker was seen kneading thick masa, pressing discs, and cooking them on a piping-hot comal, producing around 500 tortillas in an hour for delivery to top restaurants. Founded in 2016 with a mission to champion native Mexican corn and revive time-consuming, nutritious practices, the company was cofounded by Santiago Muñoz alongside Mexico City–based chefs and currently sells directly to more than 60 restaurants while planning to open its first combined tortillería and taqueria in Cuauhtémoc." - Brooke Porter Katz
