麻豆约拍

Mexican chef Thomasina Miers tells the story of an impressive blue corn native to the community of Ozolco, grown on the slopes of the volcanoes within the Sierra Nevada de Puebla (Snowy Mountains). This impressive, purple-coloured corn is grounded to make a dough to flavour Mexican street food dishes such as Tostadas, or flat-toasted tortillas. The corn receives its colours from the anthocyanin pigment, which works as an antioxidant with great nutritional value - far greater than that of white or yellow corn. But this unique flavour is slowly disappearing. The perceived efficiency of monocultures and the selection of fewer corn varieties have led to blue corn becoming an endangered crop. Local farmers and food producers are working hard to save the variety by developing more products and recipes which use this wonderfully nutritious and distinctive corn.