What Is Nixtamal? The History and Process of Masa and More

Explains nixtamal and the ancient Mesoamerican process of nixtamalization — simmering dried corn (maíz) in water mixed with cal (calcium hydroxide), which softens the kernels, loosens the inedible pericarp, and makes the corn's nutrients more bioavailable — transforming nutritionally poor corn into nourishing masa for tortillas and tamales. Aliseda traces the practice to around 1000 B.C. and its enduring cultural significance across Mexico and the Americas. Note: I could not open Epicurious directly; this summary is drawn from a translated copy and secondary sources.