Corn, also known as maize, is a staple in Mexican cuisine. Its use beckons all the way back to ancient Mayan times where prayers were cast to Aluxes—supernatural beings—to protect their corn fields and help crops grow. And a modern take on tortillas incorporates natural coloring and flavors to turn them into a vibrant fiesta. Forget your grocery store fare, at Sandos, green tortillas are made from nopales, prepared pads of prickly-pear cactus, and beets give tortillas a perfectly unexpected red hue.
We pay tribute to this special grain with a tortilla tutorial the old school Mayan way—complete with grinding the corn by hand and putting in a little elbow grease to make these tortillas the perfect companion to Sandos Caracol’s favorite taco recipe: Tzic of Wacash (recipe here: http://glossedandfound.com/2017/03/vi...).