The Science History Institute will be closed for Christmas on Wednesday, December 24 and Thursday, December 25.

Distillations magazine

Unexpected Stories from Science’s Past
July 22, 2016 Health & Medicine

The Ancient Chemistry Inside Your Taco

Dive into the world of nixtamalization, and find out how you’re eating a small piece of ancient chemistry each time you bite into a taco.

person making tacos
About SUPPORT OUR WORK

When you bite into a taco, you’re tasting the results of an ancient chemical process called nixtamalization. It’s a technique that hasn’t changed much since 1500 BCE, and along the way it helped the Aztecs rise to power and made tortillas softer, tastier, and much more nutritious.

More from our magazine

Illustration of farmers harvesting red insects from cacti in a field and drying them
DISTILLATIONS MAGAZINE

Red the World Over

How a tiny cactus parasite called cochineal became one of the Spanish Empire’s most lucrative commodities.

A color photo of a woman in a crowd walking past a painted blue wall with street art that reads: Quito sin minería (Quito without mining).
DISTILLATIONS MAGAZINE

Good Living

Does nature have rights? In 2008, Ecuador said yes. Doing so forced a reckoning with the country’s mining past.

Photo of an older woman, posed on a microwave oven
DISTILLATIONS MAGAZINE

Madame Microwave

Meet Jehane Benoît, Canada’s grande dame of culinary nationalism.

    Republish

    Copy the above HTML to republish this content. We have formatted the material to follow our guidelines, which include our credit requirements. Please review our full list of guidelines for more information. By republishing this content, you agree to our republication requirements.