were truly to begin from scratch, you'd get some white corn grain and set it to low boil in a covered pot with some slaked lime or wood ashes. You can get this in Mexican open-air markets by asking for "cal," or "tequisquite." Much of the language employed to talk about corn, tortillas, and the process of making tortillas, is based on the Aztec language, Nahuatl, and I'll mention these terms as we go along. The process described above will loosen the "skins" (pericarp) of the kernels, and you'd find most of these skins floating at the top of the steep liquor next morning. This alkaline solution has the side effect of making bound niacin in the corn endosperm

Jewish guys from Hollywood are shipping flavored tortillas to Mexico. Tortilla makers in Sweden are coming to the U.S. to learn how to keep up with growing demand at home. And earlier this year, a business associate of real estate entrepreneur Roger Staubach began cranking out nearly 4 million

reports tortillas and related products continue to experience widespread, dynamic growth in practically every food business segment. The Tortilla Foodservice Usage Study, conducted by VNU Foodservice