Let us break it down for you: Cook. Soak. Rest. Drain
Nixtamal is an ancient technique developed by our Aztec ancestors over 3,000 years ago.
First, the corn cooks and soaks overnight in cal, or calcium hydroxide, to create alkaline water. This process naturally softens the corn’s outer layer while increasing the nutrient value. After a little rest, the kernels are washed, rinsed by hand, and ready to go!