It’s hard to overstate the historical, cultural, and nutritional importance of corn in Mexico. Gabriela gives an overview of this staple ingredient, its heirloom varietals, and the processes for nixtamalization and grinding to produce masa.
Celebrated chef Gabriela Cámara shares her approach to making Mexican food that brings people together: simple ingredients, exceptional care.
- Meet Your Instructor: Gabriela Camara
- Making Masa
- Tortillas de Malz | Corn Tortillas
- Salsa Verde Cruda & Salsa Brava I Raw Salsas
- Tacos al Pastor | Achiote-Marinated Pork Tacos
- Pescado a la Talla I Red and Green Roasted Fish With Refried Beans
- Desayuno: Huevos Rancheros I Fried Eggs With Two Salsas
- Salsa Tatemada I Charred Salsa
- Tostadas de Atun | Tuna Tostadas
- Quesadillas Doradas I Golden Quesadillas
- Aguachile de Camardn | Raw Shrimp in Lime and Chile
- Tamales de Guayaba I Guava Tamales
- The Art of the Details
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