The quality of the Mexican tortilla has suffered. Local production has given way to the import of over 10 million tons of corn annually.
Molino “El Pujol” is trying to bring back the long-time practice of milling corn to make dough and resurrect the “real” tortilla in the era of mass production in the food industry. The house-made dough from Oaxaca is sent to restaurants, including the world-renowned Pujol. But not everyone in the city can offer this treat due to the time-consuming process it requires.
The Nixtamalization is the traditional preparation method with maize, during which it is soaked and cooked. This special tortilla production system incorporates an educational element: tortillas come wrapped in what they call the Totomoxtle “newspaper” on which information is printed about corn.