From Vecino in Detroit to Madre Masa in Grand Rapids, Mexican women in Michigan and across the Midwest are starting to use nixtamalization to improve their masa for tortillas, sopes, tlyudas, and more.
Co-owner and chef at Casa Amado in Berkley, Amado Lopez told us, "I was born in Mexico in Zacatecas. I grew up, like, in the boonies. I’m probably like a hillbilly in Mexico."