Guatemala and Mesoamerica are the centres of corn origin. Today, however, the heirloom varieties of corn that are beautifully diverse in colour, size, shape, and flavour are in danger of going extinct.
Most of the tortillas that you’ll eat in Guatemala are not made from heirloom corn, but instead from an industrial packaged corn flour that lacks flavour and has been found to carry GMOs and pesticides. However, corn culture is very much alive in small communities where the landrace varieties are still grown. Small producers of native corn are the hope for the country’s consumption. The best way to preserve a seed is to consume it. Supporting these producers is essential to preserve thousands of years of traditions and history.
5 Tips to recognise an heirloom (heritage) corn tortilla:
- Does not fall apart, it preserves its smell and taste.
- You can find a diversity of flavours, textures and colours of corn.
- Even after reheating, they will be soft.
- The smell of fresh mud, on the contrary, fake corn tortillas smell of burnt rubber thanks to preservatives.
- Lime has natural acidity that is activated when touching the pigments of the black corn tortilla. If the colour of the tortilla with lime turns red, it means that it is natural black corn, if not, this means that the tortilla was just painted.
Crafting Corn Tortillas at El Comalote Antigua Guatemala
At El Comalote here in Antigua, Guatemala, you can try heirloom corn products. More than that, you can also participate in their “corn to masa” workshop (English and Spanish) as well as enjoy a Guatemalan traditional meal. When I met the owner a few months ago, her passion for heirloom tortillas was infectious. Undoubtedly, El Comalote is well worth a visit. Remember, when it comes to Guatemala, think tortillas!!!!
El Comalote
4a Calle Oriente #44C,
