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I suspect that the yellow corn being sold on the streets there is ELOTE--early, tender corn--rather than the DRIED corn used to make masa (corn dough).  Yellow elotes are not usually field corn, and you really want dried native corns for making masa--most dried corn is hybridized and is grown for animal feed.  

 

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1 minute ago, Upfront said:

yes this is elote. good for eatin.

Amén.  And you're probably seeing a lot of American-style sweet yellow corn, which has is being grown in several Mexican states and has become hugely popular in Mexico--as you said, for eatin'.

 

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I have found some land race corn on Mercado Libre. Which do think would be the better tasting source, Olotillo from Oxahaca or Criollo from various milpas. I was hoping for local, I will ask our gardener who is well connected with the mountain people of Ixtlahacan. There is a store there which sells/makes traditional masa dough, it is so delicious, but you have to buy a kilo at a time, and it does not freeze well. I want to buy 10 kilos of dried, then lime them and into my wet stone grinder, as needed. The stone grinder crushes the corn, better flavor than cutting like a food processor blade.

Thinking of goining with the Olotillo.

https://masienda.com/shop/heirloom-white-olotillo-corn/

Ordered. Free shipping from Oaxaca. Seriously, these.land race corn advocates have to step up their game to make sure the milpa farmers are paid an abundant share for their hard labor.

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On 8/3/2020 at 7:40 PM, Don Anomino said:

Sort of peripherally related:

¿Sabías que hay 27 razas de maíces criollos?

Just FYI,

Don

Don Anonimo, in fact there are 64 varieties of maíces criollos (aka maíces nativos), plus countless sub-varieties.    Here are the 64 varieties.image.thumb.png.489febd82801a8f7ff6640d44fdb9075.png 

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Got my sack of Ocotillo kernels yesterday. I am going to order a pure grade of Cal/lime from this company which stocks in Zapopan. I can also use the aged putty for painting frescoes.

http://www.oxical.mx

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