Madre Masa takes heirloom corn from kernel to masa

A couple in Grand Rapids is cooking up homemade corn masa that’s garnered the attention of true tortilla lovers from all over the country. Madre Masa is one of the few Michigan businesses utilizing a process called nixtamalization in creating the dough for their corn tortillas. Click here to see photos of the blue and yellow corn tortillas and the milling process with Renata Fernández Domínguez and Bek Ostosh.    Looking for more conversations from The Dish? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Audio Network and Blue Dot Sessions.Support our work: https://www.michiganpublic.org/podfundSee omnystudio.com/listener for privacy information.