![]() ![]() ![]() Noriega, of Chapingo Autonomous University, uses the field as a large, open-air laboratory to study the benefits of native versus hybrid – crossbred - corn varieties. Under a blazing sun and large sombrero, agronomist Gerardo Noriega gave final instructions to a group of technicians and researchers as they sowed hundreds of native corn seeds in a recently plowed field in Apizaco, Tlaxcala. “We’re making noise as tortilla-makers here in the United States, bringing native corn,” Alvarado said. This year, Alvarado pointed out, a Kansas City, Mo., tortilleria that uses native Mexican corn won the Outstanding Bakery prize at the James Beard awards – the Oscars of the food world. “Smelling them, trying them - they realized that the taste is totally different from the tortillas they were used to here in a supermarket,” Alvarado said of U.S. Little by little, Alvarado said, she built a client list of Latinos and fans of Mexican cuisine looking for “organic, clean, healthy food.” She doesn’t believe this is a passing fad - in fact, she expects the distinction between Mexican food that uses modified corn and more authentic fare made with heirloom strains to grow.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |