Cooking in Mexican From A to Z
The Mexican Corn Kitchen
On this episode Aarón and Zarela welcome their first guest: Zack Wangeman of Sobre Masa. Zack was born and raised in Oaxaca and interned with Aarón when he was only a teenager! Together they discuss the ins-and-outs of Mexican heirloom corn, including how it’s been farmed and used throughout history and why it’s different from corn grown in the United States. They also talk about how to make masa and much more!
Plus, Zarela tells stories from her childhood growing up on a cattle ranch in Chihuahua and shares her recipe for tamales. To read the piece Zarela wrote on corn for the Daily Meal, click here.
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