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Tortilleria
A tortilleria, or tortilla bakery is a shop that produces and sells freshly made tortillas. Tortillerias are native to Mexico and Central America, and some are being established in some areas of the United States. Tortillerias usually sell corn tortillas by weight. The recipe for tortilla dough, called masa, has not changed since ancient times; it is corn which has been treated with slaked lime and water. Methods of production Some tortillerias produce tortillas from pre-made masa dough, others produce masa dough in-house from dried masa flour called masa harina, and others use the traditional method of soaking corn with lime. Effect of corn subsidies Corn was subsidized in Mexico from 1974 to 1999, and the price of tortillas was capped by law. When subsidies and price controls ended, tortillerias had to adapt. The end of the subsidy was met with mixed reception. Some tortilleria owners saw the move as an opportunity to retain jobs and increase profits, while others expres ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla Price Stabilization Pact
The Tortilla Price Stabilization Pact was an agreement between the Mexican Federal Government, headed by President Felipe Calderón, and several tortilla producing companies in Mexico to limit the volatility of price in tortillas in early 2007. Background Production of corn in the United States has long been subsidised. As a result, US producers regularly produced abundant surpluses which they exported abroad, including Mexico, keeping corn prices, and thus tortilla prices, there stable. However, this had the effect of significantly depressing Mexican corn production, as domestic producers could not compete with cheap imported corn. Starting in the early 2000s, US farmers increasingly began to use corn to produce biofuel rather than for human consumption, causing a rapid increase in the price of corn. The international price of corn (maize) had been rising dramatically throughout 2006, leading to the inflation of tortilla prices in the first month of Calderón's term. Because ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla Machine
{{unreferenced, date=December 2017 A tortilla machine, called in Spanish máquina tortilladora, is a machine for processing corn dough (masa) into corn tortilla In North America, a corn tortilla or just tortilla (, ) is a type of thin, unleavened flatbread, made from hominy, that is the whole kernels of maize treated with alkali to improve their nutrition in a process called nixtamalization. A simple do ...s for serial production. They are usually found in ''tortillerías'' or tortilla shops in Mexico and some parts of the United States and produce from 30 to 60 tortillas per minute. These Mexican-patented machines receive a mass of nixtamalized corn for compression and shaping into thin tortillas. These are passed through an oven on a metal conveyor belt for baking, followed by packaging for sale to consumers. Tortillas are sold by weight rather than number. History of patents *1904 - Everardo Ramírez / Luis Romero *1905 - Ramón Benítez *1910 Luis Romero *1915 - La India S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortillas
A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Varieties Corn tortilla Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico. Wheat tortilla Europeans introduced wheat and its cultivation to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
United States
The United States of America (U.S.A. or USA), commonly known as the United States (U.S. or US) or America, is a country primarily located in North America. It consists of 50 states, a federal district, five major unincorporated territories, nine Minor Outlying Islands, and 326 Indian reservations. The United States is also in free association with three Pacific Island sovereign states: the Federated States of Micronesia, the Marshall Islands, and the Republic of Palau. It is the world's third-largest country by both land and total area. It shares land borders with Canada to its north and with Mexico to its south and has maritime borders with the Bahamas, Cuba, Russia, and other nations. With a population of over 333 million, it is the most populous country in the Americas and the third most populous in the world. The national capital of the United States is Washington, D.C. and its most populous city and principal financial center is New York City. Paleo-Americ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalization, nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American cuisine, Latin American dishes. It is dried and powdered into a maize flour, flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish language, Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Slaked Lime
Calcium hydroxide (traditionally called slaked lime) is an inorganic compound with the chemical formula Ca( OH)2. It is a colorless crystal or white powder and is produced when quicklime (calcium oxide) is mixed or slaked with water. It has many names including hydrated lime, caustic lime, builders' lime, slaked lime, cal, and pickling lime. Calcium hydroxide is used in many applications, including food preparation, where it has been identified as E number E526. Limewater, also called milk of lime, is the common name for a saturated solution of calcium hydroxide. Properties Calcium hydroxide is poorly soluble in water, with a retrograde solubility increasing from 0.66 g/L at 100 °C to 1.89 g/L at 0 °C. With a solubility product ''K''sp of 5.02 at 25 °C, its dissociation in water is large enough that its solutions are basic according to the following dissolution reaction: : Ca(OH)2 → Ca2+ + 2 OH− At ambient temperature, calcium hydroxide (portlandite) d ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Masa Harina
''Masa'' (or ''masa de maíz'') (; ) is a maize dough that comes from ground nixtamalized corn. It is used for making corn tortillas, ''gorditas'', ''tamales'', ''pupusas'', and many other Latin American dishes. It is dried and powdered into a flour form called ''masa harina''. Masa is reconstituted from masa harina by mixing with water before use in cooking. In Spanish, ''masa harina'' translates to "dough flour", which can refer to many other types of dough. Preparation Field corn grain is dried and then treated by cooking the mature, hard grain in a diluted solution of slaked lime (calcium hydroxide) or wood ash, and then letting it soak for many hours. The soaked maize is then rinsed thoroughly to remove the unpalatable flavor of the alkali. This process is nixtamalization, and it produces hominy, which is ground into a relatively dry dough to create fresh masa. The fresh masa can be sold or used directly, or can be dehydrated and blended into a powder to create masa harina ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Maseca
Gruma, S.A.B. de C.V., known as Gruma, is a Mexican multinational corn flour (masa) and tortilla manufacturing company headquartered in San Pedro, near Monterrey, Nuevo León, Mexico. It is the largest corn flour and tortilla manufacturer in the world. Its brand names include Mission Foods (Misión in Mexico), Maseca, and Guerrero. Gruma reported revenues of US$3.8 billion for 2014. It operates more than 79 plants worldwide, mainly in Mexico, the United States, and Europe, and employs approximately 18,000 people. It is listed on the Mexican Stock Exchange since 1994, and it had a NYSE listing through ADRs from 1998 to September 2015. It is a constituent of the IPC, the main benchmark index of Mexican stocks. History The first industrial production facility of corn flour in the world was opened in 1949 under the name "Molinos Azteca, S.A. de C.V.", later shortened to "Grupo Maseca". Expansion quickly led to the government of Costa Rica inviting the company to invest in that ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Latin American Culture
Latin American culture is the formal or informal expression of the people of Latin America and includes both high culture (literature and high art) and popular culture (music, folk art, and dance), as well as religion and other customary practices. These are generally of Western origin, but have various degrees of Native American, African and Asian influence. Historical background Definitions of Latin America vary. From a cultural perspective, Latin America generally refers to those parts of the Americas whose cultural, religious and linguistic heritage can be traced to the Latin culture of the late Roman Empire. This would include areas where Spanish, Portuguese, French and various other Romance languages, which can trace their origin to the Vulgar Latin spoken in the late Roman Empire, are natively spoken. Such territories include almost all of Mexico, Central America and South America, with the exception of English or Dutch speaking territories. Culturally, it could also en ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tortilla
A tortilla (, ) is a thin, circular unleavened flatbread originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indigenous peoples of Mesoamerica before colonization, tortillas are a cornerstone of Mesoamerican cuisine. Corn tortillas in Mesoamerica are known from as early as 500 BCE. Varieties Corn tortilla Tortillas made from nixtamalized maize meal—masa de maíz— are the oldest variety of tortilla. They originated in Mexico and Central America, and remain popular throughout the Americas. Peoples of the Oaxaca region in Mexico first made tortillas at the end of the Villa Stage (1500 to 500 BC). Towards the end of the 19th century, the first mechanical utensils for making tortillas, called tortilla presses, tortilleras, or tortilladoras, were invented and manufactured in Mexico. Wheat tortilla Europeans introduced wheat and its cultivation to the America ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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