1 00:00:01,240 --> 00:00:04,760 Speaker 1: Today's episode is all about the corn and flour dirtilla. 2 00:00:05,320 --> 00:00:09,240 Speaker 2: My name is Evil Longoria and I am Myra and 3 00:00:09,400 --> 00:00:14,240 Speaker 2: welcome to Hungry for History, a podcast that explores our 4 00:00:14,280 --> 00:00:15,720 Speaker 2: past and present through food. 5 00:00:16,040 --> 00:00:18,360 Speaker 1: On every episode, we'll talk about the history of some 6 00:00:18,400 --> 00:00:21,200 Speaker 1: of our favorite dishes, ingredients, and beverages. 7 00:00:21,520 --> 00:00:24,840 Speaker 3: So make yourself at home. When Rachel. 8 00:00:26,000 --> 00:00:28,400 Speaker 1: So excited, here we. 9 00:00:28,360 --> 00:00:29,560 Speaker 3: Are, here, we are. 10 00:00:29,840 --> 00:00:36,440 Speaker 2: Our first episode needed a really strong topic THIRTI yeah. 11 00:00:35,080 --> 00:00:38,840 Speaker 3: This is like how much better can it get? Talking 12 00:00:38,880 --> 00:00:40,280 Speaker 3: about tortillas. 13 00:00:40,400 --> 00:00:44,560 Speaker 1: That's everything. It's the soul of Mexican food. It's either 14 00:00:44,600 --> 00:00:46,760 Speaker 1: a tack or it's eaten with a thirty yeah. 15 00:00:46,880 --> 00:00:47,519 Speaker 3: Right, everything. 16 00:00:47,560 --> 00:00:49,960 Speaker 2: I mean, it's the center of our universe. It's the 17 00:00:49,960 --> 00:00:53,080 Speaker 2: center of the dinner table, lunch table, breakfast table. 18 00:00:53,800 --> 00:00:57,560 Speaker 1: It's I always yeah, I always have thirty yes in 19 00:00:57,560 --> 00:01:00,360 Speaker 1: refrigerator and then also in my freezer just because I 20 00:01:00,360 --> 00:01:01,160 Speaker 1: can never run out. 21 00:01:01,360 --> 00:01:03,080 Speaker 3: Yeah, there's so much history to this that we're going 22 00:01:03,120 --> 00:01:03,640 Speaker 3: to unpack. 23 00:01:03,840 --> 00:01:05,759 Speaker 1: Yes, it's like, okay, who made the first or they 24 00:01:07,080 --> 00:01:09,520 Speaker 1: who made the first. It's impossible to give it a 25 00:01:09,640 --> 00:01:13,080 Speaker 1: time and a place. But corn is every like in Mexico, 26 00:01:13,120 --> 00:01:15,880 Speaker 1: corn is life like humans. According to the Mayan Book 27 00:01:15,920 --> 00:01:20,600 Speaker 1: of Creation. Right, humans were molded from Massa and you 28 00:01:20,640 --> 00:01:23,000 Speaker 1: know that Malie of course, and we're definitely gonna do 29 00:01:23,000 --> 00:01:25,680 Speaker 1: it that Mala episode. But it's this whole idea of 30 00:01:25,760 --> 00:01:29,720 Speaker 1: just humans were molded from Massa and corn was was life. 31 00:01:29,880 --> 00:01:32,600 Speaker 1: Then of course comes the conquest, and one of the 32 00:01:32,640 --> 00:01:36,720 Speaker 1: first things that was introduced was wheat, and it was 33 00:01:36,840 --> 00:01:40,640 Speaker 1: sort of corn was associated with God's wheat was the 34 00:01:40,680 --> 00:01:45,040 Speaker 1: eucharistic waferst So it's like, okay, no, this, we're converting 35 00:01:45,080 --> 00:01:48,640 Speaker 1: everybody to Christianity. We need flour, like we need to 36 00:01:48,680 --> 00:01:54,000 Speaker 1: supplant corn with flour. The initial argument, right, the initial 37 00:01:54,400 --> 00:01:59,840 Speaker 1: conundrum wasn't cornterilla versus flower. It was a corndrvia versus bread. 38 00:02:00,280 --> 00:02:03,320 Speaker 2: The other legends of where the tortilla comes from is 39 00:02:03,400 --> 00:02:09,440 Speaker 2: Jewish unlovend bread. And to hide the Jewishness of families, 40 00:02:09,680 --> 00:02:12,919 Speaker 2: they didn't eat the corn, you know, so they brought 41 00:02:12,919 --> 00:02:15,720 Speaker 2: their unlovend bread with them that they made it flatter, 42 00:02:16,600 --> 00:02:19,919 Speaker 2: and hence, hence that flower tortilla was born. 43 00:02:19,960 --> 00:02:22,840 Speaker 3: And you'll see in the map of the. 44 00:02:22,760 --> 00:02:27,040 Speaker 2: Spanish Inquisition where Jews landed was not in Veracruz. 45 00:02:27,080 --> 00:02:28,240 Speaker 3: It wasn't the main port. 46 00:02:28,360 --> 00:02:32,000 Speaker 2: It was further north because if they knew if they 47 00:02:32,000 --> 00:02:35,160 Speaker 2: would be identified in the port of New Spain, they 48 00:02:35,200 --> 00:02:40,720 Speaker 2: could be arrested, so they entered more northern. Hence why 49 00:02:40,800 --> 00:02:44,800 Speaker 2: Northanolsi flower tortillas is because there was a huge Sephardic 50 00:02:45,280 --> 00:02:49,880 Speaker 2: hidden Jewish population that landed there and used their loved bread. 51 00:02:50,040 --> 00:02:52,400 Speaker 1: I find that's so fascinating because it's a big part 52 00:02:52,480 --> 00:02:55,480 Speaker 1: of the culture in Mexico that we don't really talk about. 53 00:02:55,680 --> 00:02:58,840 Speaker 1: The crypto Jews right then, they were crypto juice. They 54 00:02:58,840 --> 00:03:02,120 Speaker 1: were worshiping in price it eating the flower derthias, right 55 00:03:02,160 --> 00:03:06,000 Speaker 1: instead of their matsa like making flower derthias. Granted corn 56 00:03:06,000 --> 00:03:08,600 Speaker 1: would have worked as well, but you know, making the 57 00:03:08,600 --> 00:03:12,160 Speaker 1: flower and the religious orders, the Jesuits and the Franciscans, 58 00:03:12,440 --> 00:03:15,600 Speaker 1: they also were planting them to make the eucharistic wafer. 59 00:03:15,960 --> 00:03:18,560 Speaker 1: So one thing sort of morphed into the other, which 60 00:03:18,600 --> 00:03:22,400 Speaker 1: is so interesting. And then also a lot of the 61 00:03:22,520 --> 00:03:27,040 Speaker 1: Jewish population were hired to work in bakeries. They were 62 00:03:27,040 --> 00:03:31,880 Speaker 1: introducing like orange blossom water and sesame seeds and these 63 00:03:31,960 --> 00:03:34,880 Speaker 1: you know, flavors that was very similar to what they 64 00:03:34,880 --> 00:03:38,720 Speaker 1: were used to, you know back home in Europe. The 65 00:03:38,760 --> 00:03:42,840 Speaker 1: flower thertilla has a ton of tons of history. 66 00:03:42,400 --> 00:03:45,440 Speaker 2: Because if you follow the food, you follow the history 67 00:03:45,480 --> 00:03:47,320 Speaker 2: of a country in a nation. 68 00:03:47,560 --> 00:03:50,520 Speaker 1: Of all of the products that was that were introduced 69 00:03:50,520 --> 00:03:55,880 Speaker 1: from Europe to Mexico, the one the best symbolized European 70 00:03:55,920 --> 00:04:00,520 Speaker 1: culture was wheat. 71 00:04:03,040 --> 00:04:06,440 Speaker 2: I was just in Wahaka where the earliest evidence of 72 00:04:06,520 --> 00:04:09,760 Speaker 2: corn as a food is there. It's in the caves 73 00:04:09,760 --> 00:04:13,480 Speaker 2: of Wahaka, and we went. It was beautiful, Like you're like, 74 00:04:13,520 --> 00:04:16,960 Speaker 2: oh my gosh. The earliest tools and like it's not 75 00:04:17,000 --> 00:04:19,960 Speaker 2: a moltke hit, the what do you call them, were 76 00:04:19,960 --> 00:04:22,480 Speaker 2: in these caves and it predates anything else. So that's 77 00:04:22,600 --> 00:04:26,160 Speaker 2: how they know corn has been such an essential part 78 00:04:26,200 --> 00:04:29,320 Speaker 2: of their life for thousands of years. But like you 79 00:04:29,360 --> 00:04:34,640 Speaker 2: said that, the original inhabitants of this land still to 80 00:04:34,760 --> 00:04:37,680 Speaker 2: this day know how sacred corn is and how they 81 00:04:37,720 --> 00:04:39,880 Speaker 2: want to preserve the seeds of it and how there's 82 00:04:39,920 --> 00:04:41,480 Speaker 2: so many varieties. 83 00:04:41,040 --> 00:04:44,160 Speaker 1: And that's the thing that's so important about with weed, 84 00:04:44,279 --> 00:04:45,560 Speaker 1: just like there are in. 85 00:04:45,560 --> 00:04:48,839 Speaker 3: Wahaka with corns. Like, let's protect. 86 00:04:48,520 --> 00:04:52,679 Speaker 1: These lands and let's just make sure that this history 87 00:04:52,720 --> 00:04:56,040 Speaker 1: doesn't go away, because this is our soul, right, this 88 00:04:56,120 --> 00:04:57,000 Speaker 1: is our history. 89 00:04:58,080 --> 00:05:01,279 Speaker 2: The United States is obviously the largest consumer of most things, 90 00:05:01,920 --> 00:05:07,480 Speaker 2: but specifically corn, and they have only ordered white corn, 91 00:05:07,600 --> 00:05:11,720 Speaker 2: white corn tortillas, white corn massa. And because there's such 92 00:05:11,720 --> 00:05:15,040 Speaker 2: a high demand for just white corn, the other varieties 93 00:05:15,040 --> 00:05:17,560 Speaker 2: are dining off because they have no buyers for it, 94 00:05:17,600 --> 00:05:20,400 Speaker 2: if you will, except for the local communities. 95 00:05:20,040 --> 00:05:22,920 Speaker 1: You know, the real corn. And I'm sure you saw 96 00:05:22,960 --> 00:05:27,279 Speaker 1: this in your travels through Wahaka. The nixstamalization, that process 97 00:05:27,279 --> 00:05:30,000 Speaker 1: of nicks tamil, you know. And this is like the 98 00:05:30,160 --> 00:05:33,280 Speaker 1: boil the corn kernels with this calcium hydroxide and it 99 00:05:33,520 --> 00:05:36,840 Speaker 1: softens the corn and pulls out the necessary nutrients, makes 100 00:05:36,839 --> 00:05:39,200 Speaker 1: it easier to grind. And that's like the really good 101 00:05:39,240 --> 00:05:42,920 Speaker 1: tortilla that tastes like the earth. This is this nix 102 00:05:42,960 --> 00:05:46,800 Speaker 1: stimalization process. And then around you know Nafta, which is 103 00:05:46,800 --> 00:05:49,159 Speaker 1: not that long ago. It's like the nineties, right there 104 00:05:49,240 --> 00:05:52,479 Speaker 1: is this man Roerto and Saleza known as the King 105 00:05:52,520 --> 00:05:55,120 Speaker 1: of Dirty as he created Maseecah. 106 00:05:55,279 --> 00:05:57,480 Speaker 3: So that's a big brand. That's the big brand. 107 00:05:57,560 --> 00:06:02,479 Speaker 1: That's so rather than doing this whole nick stimalization process 108 00:06:02,880 --> 00:06:05,440 Speaker 1: that takes too long, let me just take the corn 109 00:06:05,880 --> 00:06:09,039 Speaker 1: dehydrate it and make cornflour and this is masseeca. But 110 00:06:09,120 --> 00:06:12,880 Speaker 1: you're skipping these rituals, what you experienced when you're in 111 00:06:13,080 --> 00:06:15,720 Speaker 1: Mohaka and all of these different corns and the people 112 00:06:15,839 --> 00:06:17,080 Speaker 1: knowing that it's sacred. 113 00:06:17,520 --> 00:06:19,720 Speaker 3: Forget about that. Let's do this. 114 00:06:20,040 --> 00:06:23,440 Speaker 1: You could make a ton more that doesn't taste like 115 00:06:24,720 --> 00:06:27,240 Speaker 1: if you're in Whaka or you get these real you know. 116 00:06:27,400 --> 00:06:29,360 Speaker 3: That's the difference. Is that process. 117 00:06:29,600 --> 00:06:33,160 Speaker 1: That's the process, is everything. 118 00:06:32,800 --> 00:06:34,440 Speaker 3: The ancient process. It's like the. 119 00:06:34,320 --> 00:06:36,839 Speaker 1: French government saying, you know what, we're going to replace 120 00:06:36,880 --> 00:06:39,119 Speaker 1: the baguette with sliced white bread. 121 00:06:39,800 --> 00:06:42,839 Speaker 3: That's what happened in Mexico. We're going to replace corn. 122 00:06:43,640 --> 00:06:56,839 Speaker 1: It's completely sacrilegious. Okay, we are at Agabuco. 123 00:06:56,440 --> 00:06:58,080 Speaker 3: Mexico, Testen in East La. 124 00:06:58,200 --> 00:07:03,400 Speaker 1: We just arrived and it is this super cool spot 125 00:07:03,520 --> 00:07:08,640 Speaker 1: where they make massa from scratch, the Nixtamal wave. 126 00:07:08,920 --> 00:07:10,320 Speaker 3: I've eaten tafias forever. 127 00:07:10,600 --> 00:07:14,120 Speaker 1: I've read about this nextimization process forever, but I've actually 128 00:07:14,160 --> 00:07:16,760 Speaker 1: never seen it in action, and it's super cool to 129 00:07:16,760 --> 00:07:18,520 Speaker 1: see it on a large scale. 130 00:07:18,600 --> 00:07:21,400 Speaker 3: Basically, it looks like a lab. Everything is stainless steel. 131 00:07:21,400 --> 00:07:25,800 Speaker 1: Everybody's wearing hairnuts, everybody's wearing white lab coats and boots, 132 00:07:25,960 --> 00:07:30,960 Speaker 1: and we were with the owner, Gruben Ivara, and the 133 00:07:31,160 --> 00:07:35,480 Speaker 1: thirtiero Masero Crosse Samoura, and what. 134 00:07:35,520 --> 00:07:36,400 Speaker 2: He did was amazing. 135 00:07:36,640 --> 00:07:38,080 Speaker 4: It's a cooking tank pretty much. 136 00:07:38,160 --> 00:07:39,600 Speaker 3: It's a cooking than cooking. 137 00:07:39,440 --> 00:07:43,080 Speaker 1: Tank, looking a giant cooking sink that he's filling halfway 138 00:07:43,160 --> 00:07:46,440 Speaker 1: with very very very hot water. And the next epos 139 00:07:46,520 --> 00:07:49,080 Speaker 1: do I'll put the c which is kind of like toxic, 140 00:07:49,120 --> 00:07:51,320 Speaker 1: so it's better like back up a little bit because 141 00:07:51,360 --> 00:07:54,480 Speaker 1: of calcoes in the air. And now he's getting the gun, 142 00:07:54,600 --> 00:07:58,440 Speaker 1: which is a calcium hydroxide that is for the nixt 143 00:07:58,480 --> 00:07:59,239 Speaker 1: Samal process. 144 00:07:59,240 --> 00:08:00,480 Speaker 3: So it was just added all. 145 00:08:00,400 --> 00:08:05,160 Speaker 1: Of this white gun, which is a white powder to 146 00:08:05,440 --> 00:08:08,920 Speaker 1: the hot water. He used this giant metal padal to 147 00:08:09,040 --> 00:08:11,640 Speaker 1: swish it all around to make sure all of this 148 00:08:12,280 --> 00:08:16,720 Speaker 1: lime was dissolved, and it looked like a giant tub 149 00:08:17,240 --> 00:08:18,240 Speaker 1: of hot milk. 150 00:08:19,280 --> 00:08:24,320 Speaker 5: He's about to shoot seven hundred pounds of dried corn 151 00:08:24,400 --> 00:08:28,400 Speaker 5: in through a shoot. Because the corn is so loud 152 00:08:28,440 --> 00:08:30,560 Speaker 5: when it's shot into the hot water, they have to 153 00:08:30,600 --> 00:08:33,640 Speaker 5: wait to do this until after nine o'clock in the morning, 154 00:08:34,240 --> 00:08:36,559 Speaker 5: otherwise the neighbors complain that is. 155 00:08:36,520 --> 00:08:37,160 Speaker 3: How loud it is. 156 00:08:39,880 --> 00:08:44,880 Speaker 1: This is the coolest brain ever. And the corn was 157 00:08:44,920 --> 00:08:48,120 Speaker 1: a very pale yellow, almost white, and as soon as 158 00:08:48,120 --> 00:08:53,800 Speaker 1: it hits the calcium hydroxide, it turned bright yellow. And 159 00:08:53,840 --> 00:08:56,800 Speaker 1: he kept swishing it around to make sure that all 160 00:08:56,800 --> 00:08:59,880 Speaker 1: of the corn kernels who were covered with this gun. 161 00:09:00,240 --> 00:09:03,640 Speaker 1: And then after he finished this process, he lit a 162 00:09:03,720 --> 00:09:08,800 Speaker 1: fire underneath the giant sinc And so the nicksta malized 163 00:09:08,880 --> 00:09:12,200 Speaker 1: corn was going to lay with this direct flame in 164 00:09:12,240 --> 00:09:15,320 Speaker 1: the hot water, but now with direct flame for fifteen minutes. 165 00:09:15,840 --> 00:09:20,040 Speaker 1: Then they're going to pass it to another barrel and 166 00:09:20,080 --> 00:09:23,040 Speaker 1: then after at rest for about twenty four hours. And 167 00:09:23,120 --> 00:09:24,840 Speaker 1: so this is when. 168 00:09:24,640 --> 00:09:25,680 Speaker 3: The magic happens. 169 00:09:25,800 --> 00:09:28,760 Speaker 1: This is when all of the nutrients are pulled out. 170 00:09:28,880 --> 00:09:31,920 Speaker 1: This is when the husk becomes really you know soft, 171 00:09:37,679 --> 00:09:40,120 Speaker 1: And this is something that's been around four centuries. The 172 00:09:40,160 --> 00:09:44,640 Speaker 1: earliest evidence of this has been discovered in Guatemala, dating 173 00:09:44,679 --> 00:09:48,839 Speaker 1: to about twenty five hundred BC, which is something that's 174 00:09:48,920 --> 00:09:52,000 Speaker 1: I think amazing. For over four thousand years, this process 175 00:09:52,040 --> 00:09:54,960 Speaker 1: has been done in Mexico and in Central America, and 176 00:09:55,160 --> 00:09:59,120 Speaker 1: this is what brings out all of the necessary nutrients 177 00:09:59,120 --> 00:10:01,760 Speaker 1: in the corn, you know, acid, and it also it 178 00:10:01,880 --> 00:10:06,360 Speaker 1: softens the corn, making it easier to grind. So in 179 00:10:06,600 --> 00:10:11,520 Speaker 1: meso America, even in Mexico today, when it's done this way, theya, 180 00:10:11,600 --> 00:10:15,480 Speaker 1: the massa together with beans and vegetables is essentially the 181 00:10:15,600 --> 00:10:19,200 Speaker 1: perfect diet. And the pre colonial diet of the Americas 182 00:10:19,440 --> 00:10:24,200 Speaker 1: was mainly vegetarian, very very very little animal protein. And 183 00:10:24,320 --> 00:10:28,760 Speaker 1: here at Acapulco, Mexicanist they do it this old school way, 184 00:10:29,320 --> 00:10:37,720 Speaker 1: which is something that is so amazing. Up next, even 185 00:10:37,800 --> 00:10:40,640 Speaker 1: I do a taste test, including the flower dirtia she 186 00:10:40,720 --> 00:10:42,040 Speaker 1: makes every day with her son. 187 00:10:54,040 --> 00:10:57,000 Speaker 3: We are here at my house. I make flower dirtias daily. 188 00:10:57,640 --> 00:11:01,040 Speaker 2: Corn versus flower is one of the most controversial topics 189 00:11:01,200 --> 00:11:02,120 Speaker 2: you didn't talk about. 190 00:11:02,280 --> 00:11:04,120 Speaker 1: It's like the cirtilla conundrum. 191 00:11:04,920 --> 00:11:07,560 Speaker 3: I grew up eating both. I love, but I did. 192 00:11:07,600 --> 00:11:09,240 Speaker 2: You grew up being but I only grew up eating 193 00:11:09,240 --> 00:11:10,760 Speaker 2: flower because I'm a Texican. 194 00:11:11,160 --> 00:11:13,160 Speaker 3: You are, but I grew up in Texas. I know, 195 00:11:13,360 --> 00:11:15,360 Speaker 3: but I grew up with both. 196 00:11:15,679 --> 00:11:18,360 Speaker 1: And there's certain things that has to be flower, certain 197 00:11:18,880 --> 00:11:20,000 Speaker 1: foods that have. 198 00:11:19,880 --> 00:11:21,520 Speaker 3: To be eaten with corante. 199 00:11:21,640 --> 00:11:25,440 Speaker 2: I just pulled out a hot tortilla from my tortilla holder, which, by. 200 00:11:25,360 --> 00:11:28,280 Speaker 3: The way, if you make flower tortillas. 201 00:11:28,440 --> 00:11:32,720 Speaker 2: You know they have to rest in a cloth toilla holder. 202 00:11:32,760 --> 00:11:35,720 Speaker 2: You know that it helps them steam and like puff up. 203 00:11:36,000 --> 00:11:39,040 Speaker 1: Well, let me just describe this stia that Eva made. 204 00:11:39,320 --> 00:11:43,200 Speaker 1: It is perfectly round. Because you were watching me, but 205 00:11:43,320 --> 00:11:45,800 Speaker 1: this is it looks like you're pro even I'm pretty 206 00:11:45,840 --> 00:11:49,480 Speaker 1: much your prose daily and I eat them with butter. 207 00:11:49,679 --> 00:11:51,959 Speaker 2: My son, my son will we eat bean tacos in 208 00:11:52,000 --> 00:11:54,400 Speaker 2: the morning with flower tortillas and my son loves it, 209 00:11:54,480 --> 00:11:55,880 Speaker 2: just like this with manthikia butter. 210 00:11:55,960 --> 00:11:58,160 Speaker 1: Yeah, they're delicious, but I love them with butter and 211 00:11:58,200 --> 00:11:59,800 Speaker 1: a little bit of sugar and cornarthias. 212 00:11:59,800 --> 00:12:03,559 Speaker 3: I love with butter and ariff salt. Oh interesting, mm hmmm, 213 00:12:03,640 --> 00:12:06,720 Speaker 3: I'm gonna put sure. It's really good. 214 00:12:07,080 --> 00:12:10,720 Speaker 2: So not only is there the conundrum of flower versus corn, 215 00:12:10,920 --> 00:12:15,000 Speaker 2: there's the conundrum of thin flower tortillas more translucent one 216 00:12:15,000 --> 00:12:17,480 Speaker 2: which is in the north, like in Monterrey, they like 217 00:12:17,480 --> 00:12:21,480 Speaker 2: a thinner flower tortilla, And in Texas we have almost 218 00:12:21,520 --> 00:12:22,760 Speaker 2: what looks like pea bread. 219 00:12:22,840 --> 00:12:24,760 Speaker 3: That's how thick it is. It's very very thick. 220 00:12:24,760 --> 00:12:29,200 Speaker 2: And I brought some, yes, just to taste, okay, to compare, 221 00:12:29,360 --> 00:12:32,360 Speaker 2: to judge, to compare to the Texas one that are thick. 222 00:12:33,360 --> 00:12:35,520 Speaker 3: I love both, but I have to say I prefer 223 00:12:35,600 --> 00:12:36,360 Speaker 3: the thin. 224 00:12:36,240 --> 00:12:39,920 Speaker 1: Because I I grew Brilarto and Revelorado where I'm from, 225 00:12:40,000 --> 00:12:42,800 Speaker 1: like they have the thin ones. But I do love both, 226 00:12:42,840 --> 00:12:45,440 Speaker 1: but yes, the thin are like my favorite. So I 227 00:12:45,559 --> 00:12:49,400 Speaker 1: ended up going to Sonora town here in LA that 228 00:12:49,559 --> 00:12:53,040 Speaker 1: has it's an amazing pacheta. They just opened one near 229 00:12:53,080 --> 00:12:57,559 Speaker 1: my house and they make really thin, tiny tiny These 230 00:12:57,600 --> 00:13:01,520 Speaker 1: are really small and they sot their flour from Sonora 231 00:13:02,120 --> 00:13:05,400 Speaker 1: and Sona and wheat is supposed to be some of 232 00:13:05,640 --> 00:13:09,480 Speaker 1: you know, the original heritage wheat and some of the 233 00:13:09,520 --> 00:13:12,160 Speaker 1: best wheat in Mexico from Sonora. 234 00:13:12,720 --> 00:13:13,959 Speaker 3: Is that this tortilla. 235 00:13:16,080 --> 00:13:17,720 Speaker 1: Can I have a little bit of butter as well, 236 00:13:18,679 --> 00:13:20,280 Speaker 1: So sorry salty butter. 237 00:13:20,679 --> 00:13:21,920 Speaker 3: This summer on flour. 238 00:13:22,520 --> 00:13:25,840 Speaker 1: It has less gluten and it has this sort of 239 00:13:26,000 --> 00:13:27,720 Speaker 1: sweet nutty flavor. 240 00:13:27,920 --> 00:13:32,800 Speaker 3: It's like the best flower. This is sweeter. This is sweeter, thinner, 241 00:13:32,880 --> 00:13:33,360 Speaker 3: super thin. 242 00:13:33,440 --> 00:13:35,760 Speaker 2: You can see if you hold it up. Yeah, paper thin, 243 00:13:36,000 --> 00:13:38,880 Speaker 2: paper thin. Where my tortilla that I just make flower 244 00:13:38,920 --> 00:13:42,040 Speaker 2: tortilla is pretty thick. It is pretty and larger. Yeah, 245 00:13:42,160 --> 00:13:45,959 Speaker 2: it's thick and larger. Yeah, this is so good. We're 246 00:13:46,000 --> 00:13:47,480 Speaker 2: just going to shut her and eat. So you guys 247 00:13:47,480 --> 00:13:47,960 Speaker 2: can hear this. 248 00:13:53,720 --> 00:13:55,640 Speaker 1: My mom's from Mexico, seating growing up in Loryda. It's 249 00:13:55,679 --> 00:13:58,400 Speaker 1: like they're like, that's not Mexican food. Is text mex 250 00:13:58,880 --> 00:14:02,679 Speaker 1: but it is. It's like also northern Mexico. The wurritos. 251 00:14:02,880 --> 00:14:05,520 Speaker 1: Apparently this guy Juan Mandez, I mean, these are these legends, 252 00:14:05,600 --> 00:14:09,480 Speaker 1: right that he was making these facos wrapped in these 253 00:14:09,559 --> 00:14:12,640 Speaker 1: huge thirtillas, basically wrapping the fillings to keep it warm, 254 00:14:12,880 --> 00:14:17,079 Speaker 1: and he was transporting them in a burro in a donkey, hence. 255 00:14:16,840 --> 00:14:19,320 Speaker 3: The name the wurtos. And this was in Chihuahua and 256 00:14:19,360 --> 00:14:20,440 Speaker 3: the northern state of Chihuahua. 257 00:14:20,880 --> 00:14:24,160 Speaker 1: So they're popular in northern Mexico and then also calmex 258 00:14:24,240 --> 00:14:27,720 Speaker 1: food and tex mex food. But it's basically it's it's 259 00:14:27,760 --> 00:14:31,440 Speaker 1: a flower dirtilla always, right, So more like northern Mexico, 260 00:14:31,560 --> 00:14:32,800 Speaker 1: South Texas. 261 00:14:32,360 --> 00:14:36,080 Speaker 3: Where we're from. Yeah, you don't flower the flower in 262 00:14:36,120 --> 00:14:38,000 Speaker 3: the south. You don't find it. You don't find it. 263 00:14:38,000 --> 00:14:38,920 Speaker 3: It's only in the north. 264 00:14:39,040 --> 00:14:41,600 Speaker 1: It's only in the north. Yeah, the Holy Day of Wheat, 265 00:14:41,600 --> 00:14:43,960 Speaker 1: I mean when we think of you know, Mexico, that 266 00:14:44,120 --> 00:14:46,480 Speaker 1: sort of soul of Mexico is corn. 267 00:14:47,080 --> 00:14:48,360 Speaker 3: It's the it's the massa. 268 00:14:48,360 --> 00:14:50,200 Speaker 1: And I grew up eating you know, both of them 269 00:14:50,200 --> 00:14:51,880 Speaker 1: because that's where my parents are from. 270 00:14:52,320 --> 00:14:53,520 Speaker 3: That's what we always had. 271 00:14:53,760 --> 00:14:56,200 Speaker 2: Do you have a favorite type of deco? That's a 272 00:14:56,200 --> 00:15:01,200 Speaker 2: good question. My favorite taco. Okay, it's probably a chicken talgo. 273 00:15:01,280 --> 00:15:02,920 Speaker 2: I make these all the time. I might smoke these 274 00:15:02,960 --> 00:15:05,640 Speaker 2: twice a week because their peppa is favorite. But it's 275 00:15:05,680 --> 00:15:09,480 Speaker 2: a corn tortilla with rotisserie torn chicken with a salsa 276 00:15:09,560 --> 00:15:14,440 Speaker 2: ver dae. But I half fry it the tortilla, so 277 00:15:14,880 --> 00:15:18,840 Speaker 2: it's not like a taco bell crunch, but it's not 278 00:15:19,200 --> 00:15:21,400 Speaker 2: a soft taco, so it's. 279 00:15:21,240 --> 00:15:22,680 Speaker 3: In between, so you just lightly. 280 00:15:22,960 --> 00:15:25,760 Speaker 1: It's a little bit cris yeah, but it's still. 281 00:15:25,520 --> 00:15:27,720 Speaker 3: Soft, yes, but it's still chewy. 282 00:15:28,360 --> 00:15:33,320 Speaker 2: And I put chicken, sour cream, lettuce, tomato salad, and 283 00:15:33,400 --> 00:15:34,440 Speaker 2: it's just peppers. 284 00:15:34,440 --> 00:15:35,960 Speaker 3: Like this is the best taco I've ever at. 285 00:15:36,080 --> 00:15:39,160 Speaker 2: That sounds it's chicken tacos, but there's just chick fried 286 00:15:39,320 --> 00:15:42,360 Speaker 2: corn tortilla, just like just hand fried, yeah, pan fried 287 00:15:42,760 --> 00:15:45,240 Speaker 2: in a little olive oil. They're the best I love. 288 00:15:45,480 --> 00:15:47,440 Speaker 2: And I'll do the same thing with beef, so that's 289 00:15:47,440 --> 00:15:50,920 Speaker 2: my favorite taco. I'll post is up there for me too. 290 00:15:51,120 --> 00:15:53,320 Speaker 3: I'll past is up there. I'll post that might be 291 00:15:53,360 --> 00:15:54,000 Speaker 3: my favorite. 292 00:15:54,480 --> 00:15:56,920 Speaker 2: Also, growing up on the ranch, we would do a 293 00:15:57,480 --> 00:16:00,920 Speaker 2: sada just on the grill and we would do sausage, 294 00:16:00,960 --> 00:16:04,560 Speaker 2: like barbecue sausage, and we just grab it literally off 295 00:16:04,600 --> 00:16:06,880 Speaker 2: the grill with the tortilla, and that was our dinner. 296 00:16:07,160 --> 00:16:10,080 Speaker 2: It was like you just grabbed the sausage that sounds rial, 297 00:16:10,120 --> 00:16:13,160 Speaker 2: which is like it's like a polar sausage, and you 298 00:16:13,240 --> 00:16:15,880 Speaker 2: just grabbed, you know, whenever you saw your sausage ready, 299 00:16:15,880 --> 00:16:17,280 Speaker 2: you grabbed it with the tortilla and you ate it. 300 00:16:17,280 --> 00:16:20,160 Speaker 2: And that was a flower tortilla. Yeah, so that's my favorite. 301 00:16:20,240 --> 00:16:24,720 Speaker 2: Like a flower tortilla with a barbecue sausage inside. That's amazing. 302 00:16:24,800 --> 00:16:29,400 Speaker 2: Am I probably sorry? The best taco. My favorite taco 303 00:16:29,480 --> 00:16:33,000 Speaker 2: is a breakfast taco, okay, like the Texas breakfast tacos 304 00:16:33,240 --> 00:16:40,320 Speaker 2: with like bean cheese, cheese, ch soak and webble potato eggs, 305 00:16:40,360 --> 00:16:43,360 Speaker 2: chotes on egg and bean and it's in a fat, 306 00:16:43,520 --> 00:16:46,320 Speaker 2: fat tortilla, right, flour tortilla. 307 00:16:46,400 --> 00:16:50,840 Speaker 3: What's your favorite taco though, I that's you, that's your favorite. 308 00:16:50,840 --> 00:16:53,480 Speaker 3: That's my favorite. Yeah, that was with my favorite lamb. No no, no, 309 00:16:53,480 --> 00:16:54,760 Speaker 3: with pork, with with pork. 310 00:16:54,600 --> 00:16:56,200 Speaker 1: Yeah, no you have to you have to go to 311 00:16:56,200 --> 00:16:59,360 Speaker 1: a truck and it's like greasy and yeah, that's my 312 00:16:59,360 --> 00:17:02,640 Speaker 1: favorite echo. I also like just kinda sound like this, 313 00:17:03,800 --> 00:17:05,520 Speaker 1: just like a simple just yeah. 314 00:17:05,600 --> 00:17:06,639 Speaker 3: I just love a skirt steak. 315 00:17:07,200 --> 00:17:10,240 Speaker 1: I prefer corn for that, but I always have both. 316 00:17:10,400 --> 00:17:12,800 Speaker 1: I like to have the option of both just in 317 00:17:12,880 --> 00:17:15,040 Speaker 1: case and when I heat them up, I like for 318 00:17:15,080 --> 00:17:17,400 Speaker 1: them to get really nice and poofy. 319 00:17:17,640 --> 00:17:21,040 Speaker 3: Yeah. 320 00:17:21,119 --> 00:17:24,120 Speaker 1: After the break, Corge Gaviria Massien that he will tell 321 00:17:24,200 --> 00:17:27,560 Speaker 1: us his thoughts on the partiya conundrum. 322 00:17:27,040 --> 00:17:29,480 Speaker 3: And we're sharing a recipe with you. 323 00:17:44,800 --> 00:17:47,400 Speaker 1: Welcome back to Hungry for History. We are so excited 324 00:17:47,440 --> 00:17:50,119 Speaker 1: for you to hear from Je Gaviria. He is the 325 00:17:50,200 --> 00:17:54,639 Speaker 1: founder of Macienda, an online marketplace that celebrates the Mexican kitchen. 326 00:17:55,119 --> 00:17:58,520 Speaker 1: He has a new book out called Masa Techniques, Recipes 327 00:17:58,520 --> 00:18:01,879 Speaker 1: and Reflections on a Time a Staple, and he's here 328 00:18:01,960 --> 00:18:06,560 Speaker 1: to tell us his thoughts on the dirtilla conundrum. 329 00:18:06,680 --> 00:18:09,120 Speaker 4: So maybe it's just the times we're in, but tortilla 330 00:18:09,160 --> 00:18:12,879 Speaker 4: preferences can be polarizing, believe it or not. And of 331 00:18:12,920 --> 00:18:16,520 Speaker 4: course I'm referring specifically to corn and flower tortillas here. 332 00:18:16,920 --> 00:18:21,159 Speaker 4: It can get pretty divisive. Corn critics typically tend to 333 00:18:21,480 --> 00:18:24,959 Speaker 4: lament the lack of pliability and a corn tortilla, I mean, 334 00:18:25,000 --> 00:18:27,880 Speaker 4: clearly they just haven't had a good one, while flower 335 00:18:28,040 --> 00:18:32,360 Speaker 4: tortilla haters or flowers say that they're just not as 336 00:18:32,359 --> 00:18:35,359 Speaker 4: authentic flower tortilla as that is so our fifty to 337 00:18:35,359 --> 00:18:39,200 Speaker 4: fifty tortillas are kind of the ultimate compromise. I would 338 00:18:39,240 --> 00:18:41,960 Speaker 4: say they take the best of corn and the best 339 00:18:41,960 --> 00:18:44,760 Speaker 4: of flour and put them together. You know, for a 340 00:18:44,880 --> 00:18:48,720 Speaker 4: corn tortilla, that extra bit of actual wheat flour gives 341 00:18:48,720 --> 00:18:51,440 Speaker 4: it that kind of glutenous stretch that you might crave 342 00:18:51,520 --> 00:18:54,879 Speaker 4: from a flower tortilla, while you know, the corn itself 343 00:18:54,960 --> 00:18:57,639 Speaker 4: is giving an extra layer of complexity to you know, 344 00:18:57,680 --> 00:19:00,680 Speaker 4: an otherwise you know, single note of flowa. 345 00:19:06,280 --> 00:19:09,639 Speaker 3: Interesting fact, I didn't know this when I read this. 346 00:19:09,800 --> 00:19:10,560 Speaker 3: I didn't know that either. 347 00:19:10,680 --> 00:19:14,920 Speaker 2: Flower tortillas are one of the United States astronauts favorite foods. 348 00:19:16,400 --> 00:19:18,840 Speaker 2: I don't know how they did this, pole but it's 349 00:19:18,840 --> 00:19:21,360 Speaker 2: not just because they're delicious. But in nineteen eighty five, 350 00:19:21,480 --> 00:19:26,479 Speaker 2: NASA used tortillas as a solution to a bread and 351 00:19:26,640 --> 00:19:28,080 Speaker 2: gravity issue. 352 00:19:28,280 --> 00:19:29,479 Speaker 3: How crazy is that? Crazy? 353 00:19:29,600 --> 00:19:34,359 Speaker 1: Yeah, Mexican on Jnai exactly, always, always, always. 354 00:19:33,920 --> 00:19:36,800 Speaker 2: So the tortilla is so versatile. I mean you can 355 00:19:37,080 --> 00:19:38,880 Speaker 2: use it for so many things. And you can see 356 00:19:38,880 --> 00:19:41,200 Speaker 2: how the American culture has just made it their own. 357 00:19:41,760 --> 00:19:46,080 Speaker 2: I mean, everybody has a rap for lunch, you know, 358 00:19:46,280 --> 00:19:51,399 Speaker 2: they really Ringo sized it. Yeah, yeah, americanized it. But 359 00:19:51,480 --> 00:19:53,960 Speaker 2: not only America, but all these other cultures. And what's 360 00:19:54,040 --> 00:19:56,840 Speaker 2: some creative dishes you've seen with the tortillailla? 361 00:19:57,440 --> 00:20:00,880 Speaker 1: Gosh, well, the kogi, the Korean tacot roco dago draw. 362 00:20:01,040 --> 00:20:03,200 Speaker 1: I think that was like the big one a few 363 00:20:03,240 --> 00:20:05,520 Speaker 1: years ago that everyone's like, oh my god, where is he? 364 00:20:05,560 --> 00:20:05,920 Speaker 5: Where is it? 365 00:20:05,960 --> 00:20:07,399 Speaker 1: I want to taste this is like a that go 366 00:20:07,600 --> 00:20:10,159 Speaker 1: with some grand barbecue, with Korean barbecue, and it's like 367 00:20:10,200 --> 00:20:13,639 Speaker 1: the lines, it's like to taste this. And there was 368 00:20:13,640 --> 00:20:15,760 Speaker 1: this talk of like, oh, it's not authentic, and it's like, 369 00:20:16,320 --> 00:20:17,919 Speaker 1: you know, well, this is what I grew up with. 370 00:20:18,080 --> 00:20:20,360 Speaker 1: I grew up in the Mexican neighborhood, and I would, 371 00:20:20,480 --> 00:20:23,000 Speaker 1: you know, put our barbecue in a tartilla, So yeah, 372 00:20:23,000 --> 00:20:26,680 Speaker 1: this is authentic to me, to him, right, So that's 373 00:20:26,800 --> 00:20:30,119 Speaker 1: really the one that that And gosh, there's like with 374 00:20:30,280 --> 00:20:34,440 Speaker 1: Polish sausage and all sorts of different you know, variations. 375 00:20:34,440 --> 00:20:37,280 Speaker 1: But even like the text mextaco is the original with 376 00:20:37,400 --> 00:20:40,680 Speaker 1: yellow cheese, but the Korean. 377 00:20:40,320 --> 00:20:42,560 Speaker 3: Barbecue green barbecue's booin is it? Big? 378 00:20:42,880 --> 00:20:45,639 Speaker 2: I saw in a Chinese restaurant of the day spring rolls, 379 00:20:45,800 --> 00:20:48,640 Speaker 2: but it was it was filled with all your normal 380 00:20:49,160 --> 00:20:52,719 Speaker 2: vegetables Asian variety, but it was wrapped in a tortilla. 381 00:20:52,880 --> 00:20:54,560 Speaker 3: Oh really yeah, and deep fried. 382 00:20:54,760 --> 00:20:57,359 Speaker 2: Like like an egg roll, like an egg roll, but 383 00:20:57,440 --> 00:20:58,120 Speaker 2: it was a tortilla. 384 00:20:58,200 --> 00:21:01,880 Speaker 3: But it was oh interesting, it was so good. I think. 385 00:21:02,520 --> 00:21:08,359 Speaker 2: You know, every culture has their form of a rap tortilla. 386 00:21:08,400 --> 00:21:12,880 Speaker 2: France has the crepe, and ye, Greece has the peda exactly, 387 00:21:12,920 --> 00:21:14,560 Speaker 2: and I mean which brings us. 388 00:21:14,520 --> 00:21:16,560 Speaker 3: To the right. 389 00:21:16,800 --> 00:21:20,359 Speaker 1: It's not Greece, but you know Lebanie, Lebanese immigrants they 390 00:21:20,440 --> 00:21:24,640 Speaker 1: brought the tacosaraves and then there you know, second third 391 00:21:24,680 --> 00:21:29,359 Speaker 1: generation turned those into tacos pastor flower tortilla. 392 00:21:29,400 --> 00:21:32,320 Speaker 3: Using pork lamb. Yeah it wasn't lamb. It's poor. 393 00:21:32,480 --> 00:21:34,480 Speaker 1: It's poork instead of lamb. And then they added the 394 00:21:34,520 --> 00:21:35,280 Speaker 1: pineapple to it. 395 00:21:35,359 --> 00:21:38,280 Speaker 2: The pineapple and cilantro, and the cilantro a little bit 396 00:21:38,280 --> 00:21:41,359 Speaker 2: of lime and a lot of lime, a lot of yeah. 397 00:21:41,400 --> 00:21:46,520 Speaker 1: And I think the soul of the tackle is the tortill. Yeah, yeah, 398 00:21:46,720 --> 00:21:51,919 Speaker 1: I think that's what makes a really good that that's true. 399 00:21:53,600 --> 00:21:55,359 Speaker 3: Let me tell you. Robert Rodriguez gave me. 400 00:21:55,560 --> 00:21:58,760 Speaker 2: Robert Rodriguez, the director who's also text mex like us, 401 00:21:59,359 --> 00:21:59,720 Speaker 2: gave me. 402 00:21:59,680 --> 00:22:02,080 Speaker 3: A great tortilla recipe. He uses butter. 403 00:22:02,720 --> 00:22:08,280 Speaker 2: I use Crisco shortening, but the butter, the yellow one, okay, yeah, 404 00:22:08,400 --> 00:22:11,479 Speaker 2: but I do two cups flour, I do a teaspoon salt. 405 00:22:11,760 --> 00:22:15,719 Speaker 2: I do two teaspoons baking powder, and then a fourth 406 00:22:16,520 --> 00:22:20,639 Speaker 2: cup of shortening. So you can use mantika or a 407 00:22:20,680 --> 00:22:23,360 Speaker 2: fourth cup fat. You can use mantka, you can use Crisco, 408 00:22:23,440 --> 00:22:28,720 Speaker 2: you can use olive oil. You could use butter. It's 409 00:22:28,840 --> 00:22:31,200 Speaker 2: just what's your fat. So just a fourth cup fat. 410 00:22:31,280 --> 00:22:34,280 Speaker 2: And you don't want to overdo the fat because that 411 00:22:34,720 --> 00:22:38,240 Speaker 2: will cause it to get cracky. It's almost like it 412 00:22:38,280 --> 00:22:40,960 Speaker 2: becomes too crackery, too. 413 00:22:40,840 --> 00:22:41,600 Speaker 3: Much like a cracker. 414 00:22:41,680 --> 00:22:43,879 Speaker 2: Okay, and then a cup hot water, and that's the 415 00:22:43,920 --> 00:22:48,480 Speaker 2: trick is hot water, like boiling hot water. And you 416 00:22:48,680 --> 00:22:51,120 Speaker 2: have to neat it and then you let it sit 417 00:22:51,200 --> 00:22:54,320 Speaker 2: for thirty minutes. That's what makes it go poof because 418 00:22:54,320 --> 00:22:56,240 Speaker 2: you got to let the gluten settle. You gotta let 419 00:22:56,280 --> 00:22:59,440 Speaker 2: the baking powder do its thing, and then the other trick, 420 00:23:00,040 --> 00:23:02,200 Speaker 2: so you leave that alone. Then you roll them out 421 00:23:02,280 --> 00:23:04,520 Speaker 2: and you put them on the on the gomal on 422 00:23:04,560 --> 00:23:08,320 Speaker 2: your a griddle, and then you have to put it 423 00:23:08,359 --> 00:23:12,160 Speaker 2: in this. This is the fia holder, a tortilla holder, 424 00:23:12,400 --> 00:23:16,159 Speaker 2: but it's cloth because those plastic ones. 425 00:23:16,200 --> 00:23:17,440 Speaker 3: You got to put a towel inside. 426 00:23:17,480 --> 00:23:20,879 Speaker 2: You gotta have it warm so that once it's super 427 00:23:20,880 --> 00:23:23,880 Speaker 2: hot coming off the griddle, off the comal, and then 428 00:23:23,960 --> 00:23:27,960 Speaker 2: the steam almost cooks it more and that's what makes 429 00:23:28,000 --> 00:23:28,840 Speaker 2: it super soft. 430 00:23:29,040 --> 00:23:30,919 Speaker 3: So that's my flower tortilla recipie. 431 00:23:31,240 --> 00:23:34,000 Speaker 2: Let's talk about technique of the tortilla, because the flower 432 00:23:34,000 --> 00:23:36,320 Speaker 2: tortilla is a very different technique with the rolling pin 433 00:23:38,280 --> 00:23:42,120 Speaker 2: as compared to the corn tortilla, which you need a you. 434 00:23:42,080 --> 00:23:43,359 Speaker 3: Need a press, a press. 435 00:23:43,520 --> 00:23:45,800 Speaker 1: You roll a little tortilla like a little like a 436 00:23:45,800 --> 00:23:48,679 Speaker 1: little golf ball or pink punk ball something I like. 437 00:23:48,760 --> 00:23:50,480 Speaker 3: I like them a little, put it in. 438 00:23:50,440 --> 00:23:53,040 Speaker 1: The center and then squeeze it, close it and then 439 00:23:53,040 --> 00:23:55,280 Speaker 1: you put the plastic sort of so that it doesn't 440 00:23:55,320 --> 00:23:57,760 Speaker 1: stick to the press. It's easy to remove, and then 441 00:23:57,760 --> 00:24:00,360 Speaker 1: you just put it on a dry comad and then 442 00:24:00,400 --> 00:24:02,119 Speaker 1: just heat it. I like to heat it until it 443 00:24:02,320 --> 00:24:05,240 Speaker 1: puffs up. And that is like, how does it puff 444 00:24:05,320 --> 00:24:08,119 Speaker 1: up if it puffs because it's I guess it's different. 445 00:24:08,200 --> 00:24:11,080 Speaker 1: Doesn't have us The flower has the gluten and the corn. 446 00:24:11,480 --> 00:24:15,400 Speaker 1: It's basically because it has water in it. It's basically 447 00:24:15,440 --> 00:24:19,480 Speaker 1: the water. Once it touches the heat is like, oh god, 448 00:24:19,560 --> 00:24:19,960 Speaker 1: what is that? 449 00:24:20,040 --> 00:24:22,080 Speaker 3: And then the steam just explodes. 450 00:24:22,480 --> 00:24:26,840 Speaker 2: Okay, And that's because I like when corn tortillas puff up, 451 00:24:26,920 --> 00:24:30,760 Speaker 2: and that's not common that don't all do that. 452 00:24:30,800 --> 00:24:31,679 Speaker 3: They don't always do that. 453 00:24:31,800 --> 00:24:34,679 Speaker 1: Yeah, And when they don't, I think it's they're just 454 00:24:34,680 --> 00:24:35,320 Speaker 1: a little dry. 455 00:24:35,920 --> 00:24:38,480 Speaker 3: The bane of our existence. I hate when my tortillas 456 00:24:38,480 --> 00:24:39,119 Speaker 3: don't puff up. 457 00:24:39,440 --> 00:24:42,480 Speaker 2: And then so the flower tortilla, you roll it out 458 00:24:42,560 --> 00:24:44,080 Speaker 2: like like you would a pastry dough. 459 00:24:44,200 --> 00:24:44,560 Speaker 3: Right. 460 00:24:45,160 --> 00:24:47,560 Speaker 2: Well, my aunt taught me this one two turn, one 461 00:24:47,560 --> 00:24:50,440 Speaker 2: two turn, So you don't want to overwork your flower 462 00:24:50,920 --> 00:24:53,399 Speaker 2: because of the gluten. And so my son does it 463 00:24:53,400 --> 00:24:55,720 Speaker 2: all the time with me. My son loves making flower 464 00:24:55,760 --> 00:24:56,439 Speaker 2: tortillas with me. 465 00:24:56,480 --> 00:24:59,640 Speaker 3: You was just down there. One too turn, one too turn. 466 00:25:00,280 --> 00:25:02,640 Speaker 2: And also I don't know how it because I don't 467 00:25:02,640 --> 00:25:05,320 Speaker 2: make corncher teas you would know this. You don't flip 468 00:25:05,359 --> 00:25:08,600 Speaker 2: them a lot. And so for flour, you're only supposed 469 00:25:08,600 --> 00:25:10,479 Speaker 2: to flip it once, so you let it cook on 470 00:25:10,480 --> 00:25:13,280 Speaker 2: one side, flip it on the other and take it off. 471 00:25:13,720 --> 00:25:15,520 Speaker 3: My mom is a flipper. My mom flip flip it. 472 00:25:15,520 --> 00:25:18,280 Speaker 3: My mom leave alone. 473 00:25:18,280 --> 00:25:20,560 Speaker 2: I hate when she comes over and takes over the 474 00:25:20,600 --> 00:25:22,720 Speaker 2: comaale because I'm like, you're flipping it too much. It's 475 00:25:22,760 --> 00:25:26,280 Speaker 2: not cooking. It needs to rise, it needs to be 476 00:25:26,359 --> 00:25:30,159 Speaker 2: one with the heat. And my mom will be flipping, flipping, flipping, mom, 477 00:25:31,119 --> 00:25:33,240 Speaker 2: let it, let it rest, flip. 478 00:25:32,960 --> 00:25:35,719 Speaker 3: It once, just flip it once. That's so funny. 479 00:25:35,840 --> 00:25:38,520 Speaker 1: But it's too different, too different. It's very different techniques. 480 00:25:38,560 --> 00:25:40,840 Speaker 1: And usually when I heat them up, like if I 481 00:25:40,920 --> 00:25:43,840 Speaker 1: have them cooked already and then I reheat them, I 482 00:25:43,880 --> 00:25:46,199 Speaker 1: always put the I don't do this with flour, but 483 00:25:46,240 --> 00:25:48,760 Speaker 1: with corn, I put it directly on the open flame, 484 00:25:48,880 --> 00:25:49,920 Speaker 1: on the open gas flame. 485 00:25:50,160 --> 00:25:52,200 Speaker 3: So that has a little burnt little chart. 486 00:25:53,240 --> 00:25:57,439 Speaker 2: Yeah, so what was the verdict, corner flower? 487 00:25:58,520 --> 00:26:01,360 Speaker 3: It's both, Oh you can't. I can't decide. I love both. 488 00:26:01,960 --> 00:26:02,600 Speaker 3: I do love both. 489 00:26:02,640 --> 00:26:05,120 Speaker 1: Well, I do love both for different things, but yes, 490 00:26:05,160 --> 00:26:05,880 Speaker 1: I do love both. 491 00:26:06,160 --> 00:26:09,159 Speaker 2: I you know I'm a flower tortilla. Your team Flower, 492 00:26:09,240 --> 00:26:10,080 Speaker 2: I'm team Flower. 493 00:26:10,359 --> 00:26:11,320 Speaker 3: I need a shirt. 494 00:26:12,119 --> 00:26:13,440 Speaker 1: Team Flower, Team Corn. 495 00:26:13,880 --> 00:26:14,360 Speaker 3: Deam Core. 496 00:26:14,760 --> 00:26:16,640 Speaker 2: I think you're deem Corn and you just don't want 497 00:26:16,640 --> 00:26:18,560 Speaker 2: to admit it to the lovers. 498 00:26:18,760 --> 00:26:23,320 Speaker 1: I do love corn. I am fascinated by corn. I 499 00:26:23,359 --> 00:26:26,920 Speaker 1: love the history of corna the soul of corn. 500 00:26:27,560 --> 00:26:28,800 Speaker 3: I grew up with both. 501 00:26:29,720 --> 00:26:30,840 Speaker 5: I don't know. 502 00:26:31,200 --> 00:26:32,119 Speaker 3: You really can't decide. 503 00:26:32,200 --> 00:26:34,840 Speaker 1: I can't decide because I love them both for different things. 504 00:26:35,240 --> 00:26:38,560 Speaker 1: Most things I like to eat with corn, but there 505 00:26:38,600 --> 00:26:41,560 Speaker 1: are a few things that you just have to go flower. 506 00:26:43,400 --> 00:26:45,600 Speaker 3: So I'll let you off and say both. Thanks so 507 00:26:45,680 --> 00:26:49,040 Speaker 3: much for listening. Don't forget to subscribe. Thank you bye. 508 00:26:49,040 --> 00:26:56,560 Speaker 2: Everybody Hungry for History is an unbelievable entertainment production in 509 00:26:56,640 --> 00:26:59,959 Speaker 2: partnership with Iheart's my podcast network. 510 00:27:00,119 --> 00:27:02,960 Speaker 1: For more of your favorite shows, visit the iHeartRadio app, 511 00:27:03,119 --> 00:27:05,879 Speaker 1: Apple podcast, or wherever you get your podcasts.