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This Couple Is Fixing Your Taco Problem

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Manage episode 490977682 series 1234977
Content provided by San Diego Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by San Diego Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

#388 On this episode of Happy Half Hour, Troy Johnson sits down with Ron and Isabel Oliver, the duo behind Somos Maíz. Isabel grew up in Michoacán learning how to make masa the traditional way. Ron spent 20 years as chef de cuisine at the Marine Room. Now they’re sourcing heirloom corn from farmers in Mexico and turning it into fresh masa that’s showing up on plates at Valle, Tohono, and beyond. They chat about how most tortilla makers get it wrong, why blue corn usually isn’t blue corn, and what makes real masa so hard to get right. To follow Somos Maiz click HERE.

Discover more at San Diego Magazine

  continue reading

325 episodes

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Manage episode 490977682 series 1234977
Content provided by San Diego Magazine. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by San Diego Magazine or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://staging.podcastplayer.com/legal.

#388 On this episode of Happy Half Hour, Troy Johnson sits down with Ron and Isabel Oliver, the duo behind Somos Maíz. Isabel grew up in Michoacán learning how to make masa the traditional way. Ron spent 20 years as chef de cuisine at the Marine Room. Now they’re sourcing heirloom corn from farmers in Mexico and turning it into fresh masa that’s showing up on plates at Valle, Tohono, and beyond. They chat about how most tortilla makers get it wrong, why blue corn usually isn’t blue corn, and what makes real masa so hard to get right. To follow Somos Maiz click HERE.

Discover more at San Diego Magazine

  continue reading

325 episodes

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