Bernardino de Sahagun, Lively Junior Girls and Tamales

For me, preparing lessons and materials has been one of the most rewarding aspects of Rensizzle. I have always loved cooking and history, and knowing that I would be learning about Latin America with a group of lively junior girls further encouraged me to investigate the food and life of the cultures that have molded the region. This Sunday, I spent some time at the New York Public Library researching the writings of Fray Bernardino de Sahagun, a Spanish priest and one the first outsiders to document life in the Aztec empire.

His narrative was so detailed and energetic I forgot the book was more than 600 years-old. In one passage, he described how young girls would stroll at the market chewing chiclet (gum) to make their breath smell well and, in this manner, attract young men.  The Tortilla Sellers at Tlatelolco Market hand-patted and toasted fresh tortillas surrounded by dozens of baskets filled with all kinds of steaming tamales: guajolote (turkey), fish, honey, cactus fruit, beans, chile, tomatoes, etc I will always remember with fondness how, upon reading the text on Monday, the students unanimously cried “ewwwww” at the mention of frog tamales. I simply loved seeing the students read an ancient text with smiles and joy.

Today, we visited Tortilleria Nixtamal in Corona and learned that, just like 600 years ago, making Tamales is still important in Mexico’s culinary tradition. Nixtamal is very special because it is the only place in New York City where tortilla-making follows the ancient Aztec tradition. After lying in the sun for week in the summer, the corn is packed and shipped to Nixtamal from Illinois. At Nixtamal, corn is given a bath of water and limestone until it becomes very soft. Then, it is washed and grinded into fresh masa. The Limestone increases the corn’s nutritional value, making tortillas a healthy alternative to bread.

Using fresh masa we made tortillas. We took turns pressing and toasting tortillas. Shawna, the owner, said that at least half of the people who try making tortillas this way make it wrong the first time. We set a record because ALL our tortillas came out beautifully. Honestly, these were the best tortillas I have ever had. I think Deisy and Wendy would also agree. 

Then we made sweet tamales with fresh masa plus milk, butter, brown sugar, pineapples and raisings. Carol pointed out these tamales show the Spaniards’ influence because they introduced milking cows, sugar and butter to the new world. Each one folded her own tamal in corn husk and got them ready for a steamy 40-minute bath!

~Girelle.