What is nixtamalizada?

Nixtamalizada is a traditional process used in Mexico and Central America to prepare corn for consumption. The process involves soaking dried corn kernels in an alkaline solution made of water and either slaked lime or wood ash, which helps to soften the grain and improve its nutritional value. The soaked kernels are then rinsed thoroughly and ground into a dough, which can be used to make traditional corn-based foods such as tortillas, tamales, and pozole. Nixtamalization is considered an important culinary and cultural practice in Mexico and Central America, and is believed to have originated with the indigenous peoples of the region thousands of years ago. Today, many food enthusiasts and chefs around the world have embraced nixtamalization as a way to produce high-quality, authentic corn-based products.