Fig. 2

Nixtamalization is the technological process for the preparation of nixtamal (from Nahuatl nixtli, ash/lime, and tamalli, masa or corn dough). First, dry maize kernels are cooked in a water-lime solution near the boiling point, until the kernels’ hulls can be easily removed. The new mixture is left to rest for 6–18 h, so that the maize kernels are hydrated with the alkaline solution. Subsequently, the nixtamalized kernels are wet milled in order to obtain fresh masa [12]. Photographs by Alma Lili Cárdenas Marcelo (2020)