Many, many generations ago somewhere in Latin America one of the greatest miracles of all agricultural time took place when some attentive soul decided to favour a grass with a few hard to use kernals. Over time this grass gained more and more kernals gradually transforming into an ear of corn and, eventually transforming into the mainstay of a host of Latin American diets.
In Mexico, this staple takes many forms, but the most universal is the tortilla. In Angahuan, this pancakesque miracle is often derived from blue corn which is an increasingly rare treat. One of the most beautiful places to sit and enjoy tasty treats shaped of ground blue corn dough is at the foot of the lava engulfed church of San Juan Parangaricutiro.
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