It’s is hard to overstate the historical, cultural, and nutritional importance of corn in Mexico..
It’s hard to overstate the historical, cultural, and nutritional importance of corn in Mexico.
Gabriela is gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa..
Gabriela gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa.
Gabriela Cámara Teaches Mexican Cooking courses is Purchase at here with PRICE $90 $31 Gabriela Cámara Teaches Mexican Cookin.
Purchase Gabriela Cámara Teaches Mexican Cooking courses at here with PRICE $90 $31 Gabriela Cámara Teaches Mexican Cookin
It’s is hard to overstate the historical, cultural, and nutritional importance of corn in Mexico..
It’s hard to overstate the historical, cultural, and nutritional importance of corn in Mexico.
Gabriela is gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa..
Gabriela gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa.
Gabriela Cámara Teaches Mexican Cooking download [MUSIC PLAYING] SPEAKER: is Get In Mexico, corn has a sacred aspect..
Get Gabriela Cámara Teaches Mexican Cooking download [MUSIC PLAYING] SPEAKER: In Mexico, corn has a sacred aspect.
America, is And in it's just a large crop..
And in America, it's just a large crop.
it's is And mostly one variety..
And it's mostly one variety.
You is know, when you got corn on the cob, it's this yellow, sweet, delicious..
You know, when you got corn on the cob, it's this yellow, sweet, delicious.
you is And have organic varieties which are more delicious than others..
And you have organic varieties which are more delicious than others.
you is But don't have this process of drying the corn and then grinding it, making a dough from which you make tortillas or tamales or atole or all these other things that come from the process of cooking dry corn..
But you don't have this process of drying the corn and then grinding it, making a dough from which you make tortillas or tamales or atole or all these other things that come from the process of cooking dry corn.
the corn is Drying is the only way to actually keep the corn..
Drying the corn is the only way to actually keep the corn.
we is So have a tradition of saving the best seeds, planting them before the rainy season, preparing the land, planting them, and then harvesting them in fall and the early fall so that you have, again, your crop for the next year..
So we have a tradition of saving the best seeds, planting them before the rainy season, preparing the land, planting them, and then harvesting them in fall and the early fall so that you have, again, your crop for the next year.
We is have, I think, cataloged around 60 varieties of heirloom corn..
We have, I think, cataloged around 60 varieties of heirloom corn.
they is And keep on discovering new species and new families..
And they keep on discovering new species and new families.
here is So we have a few varieties of Mexican heirloom corns..
So here we have a few varieties of Mexican heirloom corns.
you is And as can see, we have different colors, and it's very varied-- very, very..
And as you can see, we have different colors, and it's very varied-- very, very.
a type is For example, this is of black and white corn..
For example, this is a type of black and white corn.
the type is This is of blue corn..
This is the type of blue corn.
type is This is of red corn..
This is type of red corn.
We is do see this really beautiful diversity of colors, diversity of forms..
We do see this really beautiful diversity of colors, diversity of forms.
You is know, it's a round end..
You know, it's a round end.
a pointy end. is And these are.
And these are a pointy end.
You is have maíz cónico, which finishes in like a little cone shape..
You have maíz cónico, which finishes in like a little cone shape.
you is And then have the bolita, which ends up being round..
And then you have the bolita, which ends up being round.
names. is And these are sort of colloquial.
And these are sort of colloquial names.
you is But then have all your scientific names..
But then you have all your scientific names.
I is But do want you to notice how different all the colors are..
But I do want you to notice how different all the colors are.
these corns is Like, came from mixing other corns-- you know, the white, the red..
Like, these corns came from mixing other corns-- you know, the white, the red.
You is have this sort of tie dyed corn, which isn't tie dyed, is just like mixed..
You have this sort of tie dyed corn, which isn't tie dyed, is just like mixed.
transparent rounder type of corn, is This is a more which is not as common, because, of course, what farmers usually want is a really long and thick corn so that they can get more yield from it..
This is a more transparent rounder type of corn, which is not as common, because, of course, what farmers usually want is a really long and thick corn so that they can get more yield from it.
it's is And easy to peel..
And it's easy to peel.
you is And what do is you-- you peel it..
And what you do is you-- you peel it.
you is And get all the green..
And you get all the green.
you is This is what do when you want to get all your seeds..
This is what you do when you want to get all your seeds.
you is And have starchier corns that will make for a more fluffy masa, if you will..
And you have starchier corns that will make for a more fluffy masa, if you will.
it's is And really fascinating when you go to communities..
And it's really fascinating when you go to communities.
people is And use three or four different varieties of corn and maybe even one special meal..
And people use three or four different varieties of corn and maybe even one special meal.
they is Like, use one for the atole which is a drink..
Like, they use one for the atole which is a drink.
they is And then use another one for the tortillas..
And then they use another one for the tortillas.
they is And then use another one for a pazole..
And then they use another one for a pazole.
they is And then use another one for making a different-- you could have a different preparation..
And then they use another one for making a different-- you could have a different preparation.
You is can have a tlacoyo..
You can have a tlacoyo.
You is can have ..
You can have .
You is can have-- these are all shapes of things that you make tortillas with fillings and little packages to eat..
You can have-- these are all shapes of things that you make tortillas with fillings and little packages to eat.
I is will show you some of these things also..
I will show you some of these things also.
it's is Mostly, become very hard to have heirloom corn be cultivated by the communi....
Mostly, it's become very hard to have heirloom corn be cultivated by the communi...
Savor is every moment A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions..
Savor every moment A “star of modern Mexican cuisine,” Gabriela Cámara brings her local, sustainable twist to time-honored traditions.
the chef of Contramar is Now shares the richness of her culture through the art of food..
Now the chef of Contramar shares the richness of her culture through the art of food.
step- is Learn by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites..
Learn step-by-step recipes—for dishes of her own design, like tuna tostadas, and staples like tacos al pastor, salsa, and tortillas—and delight loved ones with your own delicious renditions of Mexican favorites.
Gabriela Cámara Teaches Mexican Cooking download Purchase Gabriela Cámara Teaches Mexican Cooking courses is Get at here with PRICE $90 $31.
Get Gabriela Cámara Teaches Mexican Cooking download Purchase Gabriela Cámara Teaches Mexican Cooking courses at here with PRICE $90 $31