Midwestern Mexican Restaurants and Tortilla Makers Are Embracing Indigenous Nixtamalization | Eater Detroit
"I noted that my family’s old tortilla source, La Michoacana Tortilla Bakery in Detroit’s Mexicantown, uses Maseca (the dehydrated corn dough product by Gruma) to produce factory tortillas—a common, time-saving method that many argue has diminished flavor and texture compared with traditional nixtamal masa." - Serena Maria Daniels
