Sunday, December 21, 2008


A modest presentation of the real McCoy.

Shamefully criollo (original) corn is exceeding difficult to find on your table when dining out in Mexico. Restaurants mostly serve up tortillas made with Maseca corn flour which comes from American GMO corn that floods Mexican markets, but not at Itanoni! Criollo corn from small scale local producers is the main event at this humble, but artfully crafted little eatery. The corn is ground into dough which is shaped into a variety of antojitos which are prepared on a comal while you watch. Curious palates come here to learn to appreciate the subtlties of the varieties of this ancient miracle of agriculture which took place in Mexico over 9000 years ago.

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