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• Archive: https://archive.is/oNGJ6 It’s hard to overstate the historical, cultural, and nutritional importance of corn in Mexico.
• Gabriela gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa.Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.LESSON PLAN Meet Your Instructor: Gabriela CamaraMaking MasaTortillas de Malz | Corn TortillasSalsa Verde Cruda & Salsa Brava I Raw SalsasTacos al Pastor | Achiote-Marinated Pork TacosPescado a la Talla I Red and Green Roasted Fish With Refried BeansDesayuno: Huevos Rancheros I Fried Eggs With Two SalsasSalsa Tatemada I Charred SalsaTostadas de Atun | Tuna TostadasQuesadillas Doradas I Golden QuesadillasAguachile de Camardn | Raw Shrimp in Lime and ChileTamales de Guayaba I Guava TamalesThe Art of the Details