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Tortilla chips & corn snacks made with Nixtamalized corn
Nixtamalized corn, or nixtamal, is the base for several distinct types of tortilla chips and corn snacks, primarily categorized by processing method into tortilla chips (baked then fried) and corn chips (directly fried). These products are derived from white, yellow, or blue corn masa and are categorized by shape (triangles, strips, circles, scoops) and flavorings. Totopos/Tostadas/Tortilla chips created by cutting nixtamalized corn tortillas into shapes (usually triangles), then baking and frying them to create a firm, crispy snack. Corn chips: made by directly extruding or sheeting nixtamalized masa and frying it immediately, resulting in a more rigid, oil-heavy, and intense corn-flavored snack. Taco shells shaped from nixtamalized dough and fried or baked, commonly used as a structurally sound base for tacos. Flavored variants including sea salt, lime, blue corn, chili, and cheese. These products are made from traditional or industrial fresh masa and can also be produced using dry masa flour Nixtamalized corn flour. Nixtamalized corn has a distinct, earthy smell that's almost floral and deeply satisfying. Allows the corn to be ground into masa, the base for tortillas, tamales, and atole
Nixtamalized corn turning into corn tortillas
Corn tortillas have been a sacred, foundational staple of Mayan culture for thousands of years, originating from the domestication of maize in Mesoamerica. According to legend, they were first created as a gift for a king and are made from nixtamalized corn dough (masa) flattened and cooked on a hot comal.
Cultural Significance: Maya mythology holds that humans were created from maize. It was more than food; it was considered a medicinal, sacred plant.
Production Method: Ancient Mayan women used a stone tool called a metate to grind lime-soaked corn kernels into dough, which was then flattened and cooked on a comal.
Dietary Role: Tortillas were a staple food, often accompanied by beans and squash. They were used to wrap foods, acting as both food and utensil.
Historical Origins: While some accounts trace corn foods back over 10,000 years, the specific, thin, flat tortilla has been central to Mayan, Aztec, and other Mesoamerican diets for millennia.
Modern Day: In regions like Guatemala, corn tortillas remain a daily necessity, with traditional preparation methods still in use. Beyond tortillas, the Maya also utilized maize to make tamales and nutritious, filling drinks.
Guillermo Aviña
Founder & CEO of Tortillaworld.com
