Christine Rivera: Taking the Craft of Tortilla-Making to the Next Level

Featuring FoodBytes! alumni Masienda

The chef leads her staff in a daily, hours-long process that requires dedication and commitment. It starts with the maize, specifically non-GMO heirloom blue corn from a single farm in Mexico: The dried field corn is cooked and steeped in alkaline water (a process called nixtamalization) in 100-pound batches overnight, then churned in a custom-made grinder to make the fresh masa dough that gets hand-pressed into tortillas.

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