Corn-based recipes - Aguilera Ortíz, J. Jesús
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DISCUSSED RECIPESBY DOÑA IMELDA ORTÍZ CHAVIRACivilizations in Mexico have been based on corn and our past and present were based on corn, our life is based on corn: we are a people of corn. The amount of corn consumed in Mexico is greater among low-income groups, especially farmers, who first do the nixtamal, which is the process of cooking corn with water and ashes in order to soften the grain and remove the skin that causes stomach discomfort.The corn, accompanied by other products, provides an adequate diet, as there is a huge variety of ways to prepare and consume it without losing its…mehr

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Produktbeschreibung
DISCUSSED RECIPESBY DOÑA IMELDA ORTÍZ CHAVIRACivilizations in Mexico have been based on corn and our past and present were based on corn, our life is based on corn: we are a people of corn. The amount of corn consumed in Mexico is greater among low-income groups, especially farmers, who first do the nixtamal, which is the process of cooking corn with water and ashes in order to soften the grain and remove the skin that causes stomach discomfort.The corn, accompanied by other products, provides an adequate diet, as there is a huge variety of ways to prepare and consume it without losing its nutritional power. That is why among the great people of Zacan, there is a saying that those who have corn, only that they are very lazy do not eat well.Mrs. Imelda Ortiz Chavira, 92 years old, has provided me with some recipes for making corn-based meals and I hope that, at least as an illustration, they will serve the reader.
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Autorenporträt
J. J. A. Ortíz nació en Zacán, Michoacán, pero a sus 8 años debió abandonar con su familia, a causa de los estragos del Volcán Paricutín. Concluyó su educación básica en Uruapan y años después obtendría la oportunidad de estudiar Ingeniería Civil en el Instituto Politécnico Nacional, en la Ciudad de México, al lado de algunos paisanos suyos.