The craveable pork taquitos I made for the Yoli Tortilleria episode were matched up with Fence Stile Winery’s fruity, fresh Vidal Blanc.
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Ground pork is the ideal filling for these crispy, crunchy, savory, utterly crave-worthy taquitos. Spiced with chiles and herbs, the pork's rich meatiness is surrounded with a fried-to-perfection tortilla.
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Today, there is a movement to reintroduce diversity into the food system, and flavor is just one consideration.
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In Mexico alone, there are 72 (yes, 72!) commercially available corn varieties. But not every type of corn is good for making tortillas, so at Yoli, they test and try different varieties to see what's best.
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"Yellow no. 2 corn gets a little boring after a while," David says. "And the people I raise yellow no. 2 corn for don't have a taco pop up at a microbrewery.”
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Get in the kitchen with executive pastry chef Helen Jo Leach at The Town Company in Kansas City and taste the sweet side of masa.
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"Sharing my culture is just a privilege," says Marissa. "I'm just very fortunate that I get to share something that I love so much, that I care so deeply for," she says. "I don't want to see it disappear."
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The soaked, cooked corn kernels are simply ground into masa. And did you know? There are two sides to traditional corn tortillas, one with a "little belly.”
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Marissa and Mark Gencarelli started out at zero, essentially, and grew Yoli organically by concentrating on making a fantastic product and learning the nuances of the food business.
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Nixtamalization is the ancient process where maize kernels are soaked and cooked in an alkaline solution of lime (or wood ash) and water to soften the husks and draw out nutrients.
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The name Yoli means "to live" in the Aztec language. It reflects their desire to try new things, live new adventures, just live life and enjoy it.
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