In this video I'm trying to see if there is a difference between store-bought, Maseca flour, and traditional nixtamalized tortillas in a blindfolded taste testing. To find out how to make corn tortillas the real way, I traveled to Mexico City where Santiago Munoz shows me how at his company Maizajo. The journey was well worth it! I came back with newfound knowledge on how to make corn tortillas the real way, and it was definitely better than Maseca in the end. I mostly love that I can use different corns when I want to to form colors other than white. But they also have exponentially more health benefits! The store-bought ones weren't even in the conversation. It was so easy to tell them apart in the blind taste testing. To further prove I didn't have a bias, I brought my friend Abby in to taste test and she thought the same. I hope you guys enjoyed this video! If you'd like to see more like it in the future just let me know in the comments as well as things you would have liked to see done here that I missed.
Thank you to Santiago for teaching me all of his secrets! You can follow their Instagram as well as go to their website here
Instagram: [ Ссылка ]
Website: [ Ссылка ]
Thank you to Masienda for sourcing the best Mexican corn the web has to offer! They have unprecedented quality in the corn they source from Mexican farmers as well as the best Masa Harina from nixtamalized corn you can find. Find their Website, Instagram, and YouTube here.
Website: [ Ссылка ]
Instagram: [ Ссылка ]
YouTube: [ Ссылка ]
The Ingredients/Equipment I used (not affiliated)
Masienda Starter Kit: [ Ссылка ]
Masienda Masa Harina: [ Ссылка ]
