Nixtamalization
From Mesoamerica to Phillips Avenue
Source field corn from Mexico
The nixtamal process is a true labor of love from start to finish. It begins with dried maize kernels sourced from Mexico. The next steps of the nixtamalization process will make the maize more flavorful and transform the calcium, iron, vitamin B3, and fiber in the kernels so that it can be easily digested.
Cook and steep in an alkaline solution
The maize kernels are boiled in an alkaline solution of water and slated lime. After boiling, the nixtamal mixture soaks overnight. The pericarp, or outer kernel of the corn, softens as the maize soaks.
Rinse and mill into masa
After soaking, we drain and partially rinse the pericarp of the maiz. We mill the maize using a volcanic stone grinder called a molino, As we mill the kernels, they become the delicious masa that is the foundation of the menu at BibiSol.
Eat authentic nixtamal at BibiSol
The masa becomes tortillas, empanadas, totopos (chips), and other items on the BibiSol menu. By crafting a menu around nixtamal, we’re nourishing our bodies while honoring our indigenous connection to the past and future.
Sope
We shape a very thick tortilla using nixtamalized masa, then give it a quick fry to create a slightly crispy outer layer. The inside remains soft and pliable.
Next step – pile on the toppings!
Taco
You know and love them – our tacos are all about fresh ingredients piled onto warm, soft corn tortillas. The nixtamalization technique provides a depth of flavor that regular corn tortillas just can't match.
Tamale
This nixtamalized masa is steamed in a corn husk, resulting in a soft and slightly doughy texture, kind of like a warm cornbread but more delicate.
We wrap it around a savory filling, like slow-cooked pork or spicy chicken.
Tostada
This is a crispy treat! We take our nixtamalized corn dough, press it thin, and fry it golden brown. The result is a crunchy base that's perfect for piling on your favorite proteins and salsas.