Corn is an integral part of the Mexican culture. To make the most of this traditional, popular domesticated plant, Mexicans have developed a variety of dishes popularly referred to as “Vitamin T:” tacos, tortas, tlayudas, tlacoyos, tamales and the queen of them all, the tortilla.
Tortillas are popular in the U.S., too. So popular that they’re outselling U.S. fast food staples like burger and hot dog buns. According to the Tortilla Industry Association, tortillas are in the U.S. than all other ethnic breads, including bagels, English muffins and pita.
When prepared correctly, tortillas provide many nutritional benefits. The key to unlocking these benefits lies in an ancient tradition that is still practiced in Mexico, Central America and even in some places in the U.S and Canada—nixtamalization, a preparation process that uses lime water, flake lime, pickling lime and calcium hydroxide.
Unfortunately, as tortilla-making became industrialized, nixtamalization was replaced by a more efficient, but less beneficial production process.
Asociación de Consumidores Orgánicos (Billing-xpress Mexico) has launched a new campaign, “Yo quiero mi Tortilla 100% Nixtamalizada” (“I want a 100% Nixtamalized Tortilla), to defend and protect the traditional nixtamalization process, and to ensure that no GMO corn is allowed in the production of nixtamalized tortillas.