1 00:00:01,200 --> 00:00:03,166 - [Announcer] "Taste Makers" is brought to you with support 2 00:00:03,166 --> 00:00:07,333 from Missouri Pork Association and Global Foods Market. 3 00:00:07,966 --> 00:00:10,400 (upbeat music) 4 00:00:11,966 --> 00:00:14,533 (bright music) 5 00:00:16,533 --> 00:00:18,700 - In this episode, you are going to meet a woman 6 00:00:18,700 --> 00:00:20,566 who is raised in Sonora, Mexico, 7 00:00:20,566 --> 00:00:23,066 and is celebrating her culinary heritage 8 00:00:23,066 --> 00:00:25,366 by making corn and flour tortillas 9 00:00:25,366 --> 00:00:27,333 right here in the heartland. 10 00:00:27,333 --> 00:00:29,900 (bright music) 11 00:00:31,266 --> 00:00:34,666 (upbeat music) 12 00:00:34,666 --> 00:00:36,166 I'm Cat Neville, 13 00:00:36,166 --> 00:00:38,266 and for the past two decades I've been telling the story 14 00:00:38,266 --> 00:00:39,666 of local food. 15 00:00:39,666 --> 00:00:42,666 In that time, American food culture has exploded 16 00:00:42,666 --> 00:00:46,200 in tiny towns and big cities from coast to coast. 17 00:00:46,200 --> 00:00:48,666 In "Taste Makers," I explore the maker movement 18 00:00:48,666 --> 00:00:51,400 and take you along for the journey to meet the makers 19 00:00:51,400 --> 00:00:54,700 who define the flavor of American cuisine. 20 00:00:54,700 --> 00:00:57,233 (upbeat music) 21 00:01:04,166 --> 00:01:06,466 We're about to head off to Yoli Tortilleria, 22 00:01:06,466 --> 00:01:08,633 and when we come back, I'm gonna show you how 23 00:01:08,633 --> 00:01:12,366 to make crunchy, savory taquitos with ground pork. 24 00:01:13,566 --> 00:01:16,400 - Our beginnings are very humble in the sense 25 00:01:16,400 --> 00:01:19,633 that we really wanted a taste of my hometown. 26 00:01:21,533 --> 00:01:22,800 When we wanted to go ahead 27 00:01:22,800 --> 00:01:25,200 and figure out what name to give to our company, 28 00:01:25,200 --> 00:01:27,233 we wanted to make sure that was meaningful. 29 00:01:27,233 --> 00:01:28,566 (bright music) 30 00:01:28,566 --> 00:01:29,900 First, we wanted something Sonora 31 00:01:29,900 --> 00:01:31,833 because that's where I'm from in Mexico. 32 00:01:31,833 --> 00:01:33,333 But that didn't work out 33 00:01:33,333 --> 00:01:35,566 because Sonoran names are really difficult to pronounce 34 00:01:35,566 --> 00:01:36,833 and very difficult to spell. 35 00:01:36,833 --> 00:01:38,466 And I was like, "Oh, scratch that." 36 00:01:38,466 --> 00:01:39,700 So we're looking and looking, 37 00:01:39,700 --> 00:01:41,833 and so Yoli means to live, in Nahuatl, 38 00:01:41,833 --> 00:01:43,800 which is the Aztec language. 39 00:01:43,800 --> 00:01:46,333 And we kind of embrace it as our attitude of like, 40 00:01:46,333 --> 00:01:49,600 just try new things, live new adventures. 41 00:01:49,600 --> 00:01:51,300 Just live life and enjoy it. 42 00:01:51,300 --> 00:01:52,800 (bright music) 43 00:01:52,800 --> 00:01:55,933 - I never imagined that I would be making tortillas, 44 00:01:55,933 --> 00:01:58,300 especially in the corporate world. 45 00:01:58,300 --> 00:02:00,933 And, you know, coming from just something 46 00:02:00,933 --> 00:02:05,233 that we did at home, trying to make something 47 00:02:05,233 --> 00:02:08,833 that we experienced in Marissa's hometown 48 00:02:08,833 --> 00:02:11,600 developing into a full-time business. 49 00:02:11,600 --> 00:02:14,100 (bright music) 50 00:02:14,100 --> 00:02:17,433 I was not familiar with that style of tortilla 51 00:02:17,433 --> 00:02:19,066 until after I met Marissa. 52 00:02:20,266 --> 00:02:22,333 We went to her hometown and I had the food, 53 00:02:22,333 --> 00:02:25,233 had the tortillas, it was all over at that point. 54 00:02:25,233 --> 00:02:27,533 I knew what I was missing. 55 00:02:27,533 --> 00:02:30,066 (bright music) 56 00:02:37,933 --> 00:02:39,433 - Yoli's corn tortillas 57 00:02:39,433 --> 00:02:42,333 are made using an ancient method called nixtamalization 58 00:02:42,333 --> 00:02:45,433 where dried corn kernels are soaked and cooked in lime 59 00:02:45,433 --> 00:02:47,133 before they're made into masa. 60 00:02:50,766 --> 00:02:53,666 - So nixtamalization is a process that's attributed 61 00:02:53,666 --> 00:02:55,800 to the Mesoamerican Times. 62 00:02:55,800 --> 00:02:59,633 We do not know exactly who is responsible for it, 63 00:02:59,633 --> 00:03:02,100 but the Aztecs are the ones attributed 64 00:03:02,100 --> 00:03:03,933 to the standardization. 65 00:03:03,933 --> 00:03:05,833 So I figured like in millions of years, 66 00:03:05,833 --> 00:03:07,233 you know, Bill Gates will be thought 67 00:03:07,233 --> 00:03:09,200 about the standardization of computing. 68 00:03:09,200 --> 00:03:12,366 That's kind of like the Aztecs in the tortilla world, right? 69 00:03:12,366 --> 00:03:14,966 It is said that they were washing the corn 70 00:03:14,966 --> 00:03:18,133 through the riverbeds and there was limestones, 71 00:03:18,133 --> 00:03:21,100 and somehow they figure out when they were cooking 72 00:03:21,100 --> 00:03:23,100 that that had a reaction. 73 00:03:23,100 --> 00:03:25,566 And so nixtamalization was born. 74 00:03:25,566 --> 00:03:28,266 Then they figure out, okay, let's go ahead and cook it. 75 00:03:28,266 --> 00:03:29,966 Then you get hominy. 76 00:03:29,966 --> 00:03:31,200 And then it was like, okay, 77 00:03:31,200 --> 00:03:33,266 well, if we get hominy, what else can we do? 78 00:03:33,266 --> 00:03:35,633 And that's when they started grinding into masa. 79 00:03:41,033 --> 00:03:41,966 - And so all the corn, 80 00:03:41,966 --> 00:03:43,533 when they become corn tortillas, 81 00:03:43,533 --> 00:03:45,300 they start here? - Yeah, they start here. 82 00:03:45,300 --> 00:03:48,000 So we first put our batch of corn in here, 83 00:03:48,000 --> 00:03:49,866 we clean it off, rinse it off, 84 00:03:49,866 --> 00:03:53,100 and then we put water in an alkaline solution. 85 00:03:54,033 --> 00:03:56,466 We use lime, the mineral, I always wanna clarify, 86 00:03:56,466 --> 00:03:58,933 it's not the lime that you put in your margaritas. 87 00:03:58,933 --> 00:04:00,733 - So it's called nixtamalization. 88 00:04:00,733 --> 00:04:03,566 - Nixtamalization is an ancient process. 89 00:04:03,566 --> 00:04:06,466 It takes the outer layer of the corn kernel 90 00:04:06,466 --> 00:04:08,233 and it softens it. 91 00:04:08,233 --> 00:04:10,300 And so do it to certain temperature. 92 00:04:10,300 --> 00:04:13,333 We turn the heat off, we let it sit overnight, 93 00:04:13,333 --> 00:04:15,466 come in the next day and we rinse it. 94 00:04:15,466 --> 00:04:19,466 And what's gonna happen is that part of the corn kernel 95 00:04:19,466 --> 00:04:23,333 that is no longer digestible is gonna peel off 96 00:04:23,333 --> 00:04:27,466 as it does that because we introduce the mineral into it, 97 00:04:27,466 --> 00:04:30,066 the corn absorbs all those minerals, 98 00:04:30,066 --> 00:04:33,100 which that's what makes corn tortilla so healthy. 99 00:04:33,100 --> 00:04:35,666 - [Catherine] How many ingredients are in your tortillas? 100 00:04:35,666 --> 00:04:37,633 - [Marissa] Three. Corn, water and lime. 101 00:04:37,633 --> 00:04:39,000 - And that's it. - That's it. 102 00:04:39,000 --> 00:04:41,133 - So all of the binding that happens in the dough, 103 00:04:41,133 --> 00:04:42,500 that's all just a natural- 104 00:04:42,500 --> 00:04:44,133 - All just natural process. 105 00:04:44,133 --> 00:04:47,200 Just like it used to be hundreds of years ago. 106 00:04:49,466 --> 00:04:52,200 - So after the corn is nixtamalized- 107 00:04:52,200 --> 00:04:53,400 - Yes. - Then what? 108 00:04:53,400 --> 00:04:55,000 - Then we've come in here and grind it. 109 00:04:57,066 --> 00:04:59,333 We have this two volcanic stones. 110 00:05:00,700 --> 00:05:03,833 - [Catherine] This design is- 111 00:05:03,833 --> 00:05:05,600 - Ancient, it's from the Aztec time. 112 00:05:05,600 --> 00:05:08,033 So I mean, the first one that they had, 113 00:05:08,033 --> 00:05:09,666 it was more like a (speaking in Spanish), 114 00:05:09,666 --> 00:05:11,733 which was on the floor. 115 00:05:11,733 --> 00:05:12,966 Yeah, and they did that. 116 00:05:12,966 --> 00:05:15,500 And then they came up with this one. 117 00:05:15,500 --> 00:05:17,800 - [Catherine] They run counter to each other. 118 00:05:17,800 --> 00:05:20,966 The corn comes down the middle and then feeds out of these. 119 00:05:20,966 --> 00:05:22,700 So it gets smaller and smaller and smaller. 120 00:05:22,700 --> 00:05:24,033 - [Marissa] Correct. Yes. 121 00:05:24,033 --> 00:05:26,433 - It's just a brilliant simple design. 122 00:05:26,433 --> 00:05:29,100 It's so brilliant that it hasn't changed in millennia. 123 00:05:30,500 --> 00:05:31,866 So it's all ground 124 00:05:31,866 --> 00:05:33,566 and it falls in here. - It's all ground, 125 00:05:33,566 --> 00:05:34,966 falls in here. 126 00:05:34,966 --> 00:05:36,566 And then we go ahead and put our masa in the mixer 127 00:05:36,566 --> 00:05:38,300 and we do that so that everything, 128 00:05:38,300 --> 00:05:41,466 the humidity level is just all perfect all around. 129 00:05:41,466 --> 00:05:43,633 And then this gets puts in our feeder. 130 00:05:44,533 --> 00:05:47,200 (upbeat music) 131 00:05:47,200 --> 00:05:49,666 - The machine that makes the corn tortillas 132 00:05:49,666 --> 00:05:51,133 has a die cutter. 133 00:05:51,133 --> 00:05:55,466 So as the masa gets extruded through our masa feeder 134 00:05:55,466 --> 00:05:59,533 into the rollers, which determines the thickness, 135 00:05:59,533 --> 00:06:01,333 it die cuts the size, 136 00:06:01,333 --> 00:06:03,766 which allows us to do different sizes 137 00:06:03,766 --> 00:06:06,066 with the different corn types. 138 00:06:06,066 --> 00:06:08,700 (upbeat music) 139 00:06:08,700 --> 00:06:11,833 Then the tortilla oven mimics cooking 140 00:06:11,833 --> 00:06:13,633 on the flat top or a Kamal. 141 00:06:13,633 --> 00:06:16,533 So it cooks the first side, cooks the other side, 142 00:06:16,533 --> 00:06:18,833 and then cooks that first side one last time, 143 00:06:18,833 --> 00:06:21,666 which will create that puff. 144 00:06:21,666 --> 00:06:23,700 (bright music) 145 00:06:23,700 --> 00:06:25,600 - This is a famous puff. 146 00:06:25,600 --> 00:06:29,233 And what you really have is two sides of the tortilla. 147 00:06:29,233 --> 00:06:30,633 A lot of people don't know that. 148 00:06:30,633 --> 00:06:34,333 You have more of the solid side, 149 00:06:34,333 --> 00:06:36,533 and this is where it all puff up. 150 00:06:36,533 --> 00:06:39,400 And we call this little belly, (speaking in Spanish). 151 00:06:39,400 --> 00:06:40,633 - I love it. 152 00:06:40,633 --> 00:06:42,100 - And so when you're making your taco, 153 00:06:42,100 --> 00:06:44,533 you're supposed to put your meats in here 154 00:06:44,533 --> 00:06:47,166 and this is gonna suck up all your juices. 155 00:06:47,166 --> 00:06:48,866 - Okay, that is life changing. 156 00:06:48,866 --> 00:06:52,100 Now that I know that I will be looking for the little belly 157 00:06:52,100 --> 00:06:54,133 on every one of my fresh tortillas. 158 00:06:54,133 --> 00:06:55,433 That's amazing. 159 00:06:55,433 --> 00:06:57,033 (Cat laughing) 160 00:06:57,033 --> 00:06:59,600 (bright music) 161 00:07:04,566 --> 00:07:07,566 Masa can be made using pretty much any kind of corn, 162 00:07:07,566 --> 00:07:09,700 but at Yoli they use heritage varieties 163 00:07:09,700 --> 00:07:11,066 because they're gorgeous 164 00:07:11,066 --> 00:07:13,800 and also because they impart lots of fun flavors. 165 00:07:14,800 --> 00:07:16,200 (bright music) 166 00:07:16,200 --> 00:07:18,466 - We use four different types of corn: 167 00:07:19,700 --> 00:07:22,966 white corn, yellow corn, blue corn and red corn. 168 00:07:24,466 --> 00:07:27,633 The white corn is gonna have the most mild flavor. 169 00:07:27,633 --> 00:07:31,100 The yellow corn is gonna have a stronger corn flavor, 170 00:07:31,100 --> 00:07:33,800 but very similar to the white. 171 00:07:33,800 --> 00:07:37,233 Blue and red are both gonna be on the earthy side. 172 00:07:37,233 --> 00:07:41,533 Red just has a slight sweetness when you're finishing. 173 00:07:41,533 --> 00:07:42,933 (bright music) 174 00:07:42,933 --> 00:07:44,400 - [Marissa] There's about 72 175 00:07:44,400 --> 00:07:47,333 commercially available corn varieties in Mexico alone. 176 00:07:47,333 --> 00:07:48,800 - [Catherine] Wow. 177 00:07:48,800 --> 00:07:50,900 - And they said that there's a lot more types of corn. 178 00:07:50,900 --> 00:07:53,733 And obviously what I'm focused is in the Midwest region. 179 00:07:53,733 --> 00:07:55,266 So I'm working, you know, 180 00:07:55,266 --> 00:07:58,033 to figure out what are other varieties 181 00:07:58,033 --> 00:08:01,166 of Native American corn are available here for us. 182 00:08:01,166 --> 00:08:03,766 And so that's kind of like a lot of what we work on, 183 00:08:03,766 --> 00:08:07,566 testing and learning of what's available to us, 184 00:08:07,566 --> 00:08:10,433 and of course, different techniques of how to treat that 185 00:08:10,433 --> 00:08:13,033 and what that might be best used for. 186 00:08:13,033 --> 00:08:14,900 Because not every corn is good for tortillas, 187 00:08:14,900 --> 00:08:16,400 I can tell you that. 188 00:08:16,400 --> 00:08:19,100 - Well, and you're working with the University of Missouri 189 00:08:19,100 --> 00:08:21,666 on a corn diversity project. 190 00:08:21,666 --> 00:08:23,733 Can you tell me about that? - Yes, yes. 191 00:08:23,733 --> 00:08:27,833 The University of Missouri and I got in touch a while back. 192 00:08:27,833 --> 00:08:31,933 They have a farmer that has been creating a network 193 00:08:31,933 --> 00:08:33,466 through United States 194 00:08:33,466 --> 00:08:36,433 and probably through all the way to South America 195 00:08:36,433 --> 00:08:38,933 about all the different corn varieties 196 00:08:38,933 --> 00:08:40,166 that we have in the Americas, 197 00:08:40,166 --> 00:08:42,500 because corn was born in Mexico, 198 00:08:42,500 --> 00:08:44,466 but then it went up and down, right? 199 00:08:44,466 --> 00:08:49,033 And so he's been trying to do this large network of farmers 200 00:08:49,033 --> 00:08:52,033 to go ahead and promote what is possible. 201 00:08:52,033 --> 00:08:56,200 And they drop like packages and packages of corn here. 202 00:08:56,200 --> 00:08:58,266 And what we're doing little by little 203 00:08:58,266 --> 00:09:00,700 is just like nixtamalizing, 204 00:09:00,700 --> 00:09:03,433 annotating what we did, the level of, 205 00:09:03,433 --> 00:09:06,133 you know, alkaline solution, temperature, everything, 206 00:09:06,133 --> 00:09:07,633 and then we process it. 207 00:09:07,633 --> 00:09:10,566 And we'll tell them, this is a great product for tortilla, 208 00:09:10,566 --> 00:09:13,466 this is a great product for masa, 209 00:09:13,466 --> 00:09:15,633 or this one probably should just be a decoration 210 00:09:15,633 --> 00:09:16,900 on the Thanksgiving table. 211 00:09:19,066 --> 00:09:23,066 - The university is helping to support the introduction 212 00:09:23,066 --> 00:09:25,066 of genetic diversity in corn. 213 00:09:25,066 --> 00:09:28,300 Where over the past 50 years, 214 00:09:28,300 --> 00:09:31,866 what we've been doing is creating monocultures 215 00:09:31,866 --> 00:09:33,666 and taking the diversity out, 216 00:09:33,666 --> 00:09:36,133 now we're starting to see this reverse 217 00:09:36,133 --> 00:09:38,466 for flavor and for different applications. 218 00:09:38,466 --> 00:09:41,033 And so that's really gonna make a huge impact. 219 00:09:41,033 --> 00:09:42,766 - Huge impact, because if you're a farmer, 220 00:09:42,766 --> 00:09:44,166 you're gonna farm it, 221 00:09:44,166 --> 00:09:46,066 you want someone to consume it and buy it. 222 00:09:46,066 --> 00:09:49,500 So if they have a buyer, that really changes the dynamic 223 00:09:49,500 --> 00:09:51,266 of how they're gonna practice. 224 00:09:51,266 --> 00:09:52,800 And so I think that that's huge. 225 00:09:52,800 --> 00:09:54,833 The other thing is, you know, the State of Missouri 226 00:09:54,833 --> 00:09:57,766 and the State of Kansas had really bad droughts. 227 00:09:57,766 --> 00:09:59,600 And so we have to start thinking about, 228 00:09:59,600 --> 00:10:02,766 hey, what's our ecosystem and what should we change? 229 00:10:02,766 --> 00:10:05,766 Some of this are very drought tolerant, 230 00:10:05,766 --> 00:10:08,266 and so maybe we should start farming that 231 00:10:08,266 --> 00:10:11,466 versus poisoning our land and things that don't work. 232 00:10:11,466 --> 00:10:13,200 - And that's how change happens. 233 00:10:13,200 --> 00:10:15,466 You know, it's like you need to go in 234 00:10:15,466 --> 00:10:18,666 and give people the opportunity and an incentive 235 00:10:18,666 --> 00:10:20,633 to be growing these different products 236 00:10:20,633 --> 00:10:22,866 and using them for whatever reason. 237 00:10:22,866 --> 00:10:23,866 And you're part of that? 238 00:10:23,866 --> 00:10:25,133 - Yes. - That's really cool. 239 00:10:25,133 --> 00:10:26,833 - And again, we feel that it's part 240 00:10:26,833 --> 00:10:28,633 of our responsibility, 241 00:10:28,633 --> 00:10:32,100 and we are very proud that we can contribute to it. 242 00:10:36,633 --> 00:10:39,866 - Here at Yoli, they are dedicated to local collaborations 243 00:10:39,866 --> 00:10:42,433 and sourcing local ingredients whenever possible. 244 00:10:42,433 --> 00:10:44,300 So now we're heading off to the farm 245 00:10:44,300 --> 00:10:48,233 where some of their heritage varieties of corn are grown. 246 00:10:48,233 --> 00:10:50,766 (bright music) 247 00:10:53,000 --> 00:10:54,500 So I'm standing here with David, 248 00:10:54,500 --> 00:10:56,533 and you have a three acre plot 249 00:10:56,533 --> 00:10:58,933 of corn here that's heritaged. 250 00:10:58,933 --> 00:11:00,433 So how did you get to know Marissa? 251 00:11:00,433 --> 00:11:01,900 - We had a mutual friend 252 00:11:01,900 --> 00:11:06,733 and I was sort of hobbying around with heirloom corns 253 00:11:07,833 --> 00:11:09,733 and different colors and varieties, 254 00:11:09,733 --> 00:11:11,666 and was talking to my friend, and he goes, 255 00:11:11,666 --> 00:11:13,700 "Well, I know a lady that has a tortilla factory." 256 00:11:13,700 --> 00:11:15,600 And I said, "That's a very good person to know 257 00:11:15,600 --> 00:11:16,666 for someone raising corn." 258 00:11:16,666 --> 00:11:18,666 And so we took her some samples 259 00:11:18,666 --> 00:11:20,600 and she likes being able to get some things 260 00:11:20,600 --> 00:11:23,700 that maybe they couldn't get except for down in Mexico, 261 00:11:23,700 --> 00:11:26,166 but, you know, to be able to grow it local here. 262 00:11:26,166 --> 00:11:28,066 So it's been a really good partnership. 263 00:11:29,266 --> 00:11:30,733 - [Catherine] You have a diversified farm, 264 00:11:30,733 --> 00:11:35,233 you have hogs, you have, you know, acres of row crops, 265 00:11:35,233 --> 00:11:38,200 so why get into heritage corn? 266 00:11:38,200 --> 00:11:41,233 - The truly honest answer is that yellow number two corn 267 00:11:41,233 --> 00:11:42,766 gets a little boring after a while. 268 00:11:42,766 --> 00:11:45,266 And people I raise yellow number two corn for, 269 00:11:45,266 --> 00:11:47,466 don't have a taco pop up at a micro brewery 270 00:11:47,466 --> 00:11:48,733 featuring your corn 271 00:11:48,733 --> 00:11:50,033 (both laughing) 272 00:11:50,033 --> 00:11:51,266 that you can go to. 273 00:11:51,266 --> 00:11:52,800 So, so yeah, it's just a lot of fun. 274 00:11:52,800 --> 00:11:55,900 And then I like to know where my products go in the end. 275 00:11:55,900 --> 00:11:59,866 And so getting to see it go into a tortilla is nice. 276 00:11:59,866 --> 00:12:01,100 - Yeah. 277 00:12:01,100 --> 00:12:02,733 But that's really what this is all about, 278 00:12:02,733 --> 00:12:06,366 is, you know, getting those connections that are made 279 00:12:06,366 --> 00:12:09,433 where in the community it's not just a commodity, 280 00:12:09,433 --> 00:12:11,233 it's something where relationships are built 281 00:12:11,233 --> 00:12:12,733 and you're benefiting each other. 282 00:12:12,733 --> 00:12:14,000 - Yeah, absolutely. 283 00:12:14,000 --> 00:12:14,966 I love that. 284 00:12:14,966 --> 00:12:16,066 That's my favorite part of it, 285 00:12:16,066 --> 00:12:17,600 getting to meet different people. 286 00:12:17,600 --> 00:12:18,700 - So can we take a look 287 00:12:18,700 --> 00:12:19,800 at the corn? - Yeah, 288 00:12:19,800 --> 00:12:21,000 let's go see what we've got. - Okay. 289 00:12:26,566 --> 00:12:29,066 - [David] So there is some bloody butcher. 290 00:12:29,066 --> 00:12:30,066 - It's beautiful. 291 00:12:30,066 --> 00:12:31,300 - [David] Yeah. 292 00:12:31,300 --> 00:12:34,366 It really imparts a nice butterscotch flavor. 293 00:12:34,366 --> 00:12:35,633 - And I think that's also something 294 00:12:35,633 --> 00:12:37,300 that's really surprising about corn. 295 00:12:37,300 --> 00:12:40,000 Like, we're so used to just going to the grocery store, 296 00:12:40,000 --> 00:12:43,100 getting an ear of yellow corn or white corn, 297 00:12:43,100 --> 00:12:45,200 and it has like a specific flavor, 298 00:12:45,200 --> 00:12:47,233 but all of these varieties, 299 00:12:47,233 --> 00:12:49,366 they're really, they aren't just beautiful, 300 00:12:49,366 --> 00:12:52,100 they also have their own flavor characteristic, 301 00:12:52,100 --> 00:12:52,966 and textures too. 302 00:12:52,966 --> 00:12:54,233 - Yeah, absolutely. 303 00:12:54,233 --> 00:12:56,700 Marissa looks for different protein levels 304 00:12:56,700 --> 00:12:59,333 and things like that because, you know, certain levels 305 00:12:59,333 --> 00:13:03,666 of proteins make better tortillas or maybe something else. 306 00:13:03,666 --> 00:13:05,000 And that's what something, 307 00:13:05,000 --> 00:13:07,333 as I've learned more about Mexican corn culture 308 00:13:07,333 --> 00:13:10,166 is that they have, you know, these specific varieties 309 00:13:10,166 --> 00:13:13,500 that you use this corn for this, you know, food item. 310 00:13:13,500 --> 00:13:15,100 - Yeah, that makes sense. 311 00:13:15,100 --> 00:13:18,566 - Another thing you notice is like this ear's up here, 312 00:13:18,566 --> 00:13:20,300 this one's down here. 313 00:13:20,300 --> 00:13:22,066 And so when I'm going through the combine, 314 00:13:22,066 --> 00:13:24,333 I sort of have to be cognizant of how high the ears are. 315 00:13:24,333 --> 00:13:25,766 If you look at a field of commodity corn, 316 00:13:25,766 --> 00:13:28,933 they are like laser level across the field 317 00:13:28,933 --> 00:13:30,766 where the ear is on that stock. 318 00:13:30,766 --> 00:13:32,733 - And so it's not efficient, but it's delicious. 319 00:13:32,733 --> 00:13:33,966 - Exactly. Exactly. 320 00:13:33,966 --> 00:13:37,666 And I think that's the beauty of, you know, 321 00:13:37,666 --> 00:13:39,500 like, the slow food movement and stuff 322 00:13:39,500 --> 00:13:41,866 is that you lose something when you get efficient. 323 00:13:41,866 --> 00:13:44,500 And so, you know, I talk to Marissa 324 00:13:44,500 --> 00:13:47,800 and say what sounds interesting this year to do? 325 00:13:47,800 --> 00:13:50,633 Is there anything specifically you're looking for? 326 00:13:50,633 --> 00:13:52,400 - [Catherine] I think we just take corn for granted. 327 00:13:52,400 --> 00:13:57,100 It's everywhere but it's like a really fascinating plant 328 00:13:57,100 --> 00:13:58,666 that has an incredible history. 329 00:13:58,666 --> 00:13:59,600 - [David] Yeah, absolutely. 330 00:13:59,600 --> 00:14:00,866 - And so bringing it back 331 00:14:00,866 --> 00:14:03,000 and really being able to celebrate that history, 332 00:14:03,000 --> 00:14:05,933 especially with people like Marissa who are, 333 00:14:05,933 --> 00:14:07,900 you know, able to connect people 334 00:14:07,900 --> 00:14:10,333 to their culture through corn, 335 00:14:10,333 --> 00:14:12,333 I mean, it's just, it's fun. 336 00:14:12,333 --> 00:14:14,300 - Corn is not just for pigs anymore, you know? (laughs) 337 00:14:14,300 --> 00:14:16,066 - You heard it here first. 338 00:14:16,066 --> 00:14:17,300 (both laughing) 339 00:14:17,300 --> 00:14:20,200 (upbeat music) 340 00:14:20,200 --> 00:14:21,633 - Our trajectory of growth at Yoli 341 00:14:21,633 --> 00:14:22,933 has always been very organic. 342 00:14:22,933 --> 00:14:25,800 We started from zero and then, you know, 343 00:14:25,800 --> 00:14:28,666 little by little, it gets double and double and double. 344 00:14:28,666 --> 00:14:30,366 (upbeat music) 345 00:14:30,366 --> 00:14:32,166 It's just very interesting for us 346 00:14:32,166 --> 00:14:34,900 as we introduce different products 347 00:14:34,900 --> 00:14:37,866 and understanding the restaurant side. 348 00:14:37,866 --> 00:14:40,633 And then now there's this retail 349 00:14:40,633 --> 00:14:44,300 and just really learning how the systems work. 350 00:14:44,300 --> 00:14:46,533 (upbeat music) 351 00:14:46,533 --> 00:14:50,533 - Marissa is the most creative mind. 352 00:14:50,533 --> 00:14:54,666 She is constantly coming up with new ideas. 353 00:14:54,666 --> 00:14:56,066 (upbeat music) 354 00:14:56,066 --> 00:14:58,433 - [Marissa] On our flour tortillas, we make two types, 355 00:14:58,433 --> 00:15:00,266 a flour tortilla with pork fat. 356 00:15:00,266 --> 00:15:02,100 It's absolutely beautiful. 357 00:15:02,100 --> 00:15:05,066 And then we make a vegan one with avocado oil. 358 00:15:06,233 --> 00:15:09,200 - On top of tortillas, which is the core, 359 00:15:09,200 --> 00:15:14,166 we also make tamales, aguas frescas, salsas, 360 00:15:15,066 --> 00:15:17,066 some different prepared foods. 361 00:15:17,066 --> 00:15:21,266 Those are all things that are brewing in Marissa's mind. 362 00:15:21,266 --> 00:15:22,933 (upbeat music) 363 00:15:22,933 --> 00:15:26,066 - You obviously have the background of growing up in Mexico. 364 00:15:26,066 --> 00:15:28,633 But you're living here in Kansas City, 365 00:15:28,633 --> 00:15:31,466 and so it's marrying these two sides 366 00:15:31,466 --> 00:15:33,566 of your life in this really beautiful way. 367 00:15:33,566 --> 00:15:34,966 - Yes, absolutely. 368 00:15:34,966 --> 00:15:37,233 And we get all advice from all the different chefs 369 00:15:37,233 --> 00:15:40,366 and they come in and they come with creative ideas 370 00:15:40,366 --> 00:15:42,366 and we're more than willing to go ahead 371 00:15:42,366 --> 00:15:43,666 and see what happens next. 372 00:15:43,666 --> 00:15:45,000 - So fun. 373 00:15:45,000 --> 00:15:46,933 (upbeat music) 374 00:15:46,933 --> 00:15:49,600 - I love to see the creativity 375 00:15:49,600 --> 00:15:52,000 that other people have with it. 376 00:15:52,000 --> 00:15:53,433 I mean, that's what food is, right? 377 00:15:53,433 --> 00:15:54,700 It's about transforming. 378 00:15:54,700 --> 00:15:56,600 It's about community coming together 379 00:15:56,600 --> 00:15:58,466 and making something even better. 380 00:15:58,466 --> 00:16:01,133 And for me, that's just like mind blowing. 381 00:16:01,133 --> 00:16:02,633 I'm very impressed, 382 00:16:02,633 --> 00:16:04,933 and I'm very impressed with the Kansas City community too. 383 00:16:04,933 --> 00:16:07,566 (upbeat music) 384 00:16:12,066 --> 00:16:14,066 - And now we're here at the town company 385 00:16:14,066 --> 00:16:15,266 at the Kansas City Hotel, 386 00:16:15,266 --> 00:16:16,700 and we're going to get in the kitchen 387 00:16:16,700 --> 00:16:18,433 with pastry chef, Helen Jo, 388 00:16:18,433 --> 00:16:20,466 and taste the sweet side of masa. 389 00:16:24,866 --> 00:16:26,133 (bright music) 390 00:16:26,133 --> 00:16:29,033 You actually are like friends with Marissa? 391 00:16:29,033 --> 00:16:30,400 - Oh yeah. - You aren't just using 392 00:16:30,400 --> 00:16:31,933 her product, you have a really great relationship. 393 00:16:31,933 --> 00:16:34,533 - Marissa is definitely a friend. 394 00:16:34,533 --> 00:16:39,300 Since we met at her shop when it opened in 2020, 395 00:16:40,700 --> 00:16:42,800 there was an instant connection. 396 00:16:42,800 --> 00:16:45,900 I was not surprised when she was like, you know, 397 00:16:45,900 --> 00:16:49,966 "I'd like to come up with a frozen ice cream dessert 398 00:16:49,966 --> 00:16:52,133 and be able to use masa in it." 399 00:16:52,133 --> 00:16:56,400 And so I was definitely into it. 400 00:16:56,400 --> 00:16:58,866 (upbeat music) 401 00:16:58,866 --> 00:17:00,933 - It's like a sundae presentation, right? 402 00:17:00,933 --> 00:17:03,000 And then there are masa crumbles. 403 00:17:03,000 --> 00:17:04,966 There's masa in the ice cream. 404 00:17:04,966 --> 00:17:08,833 - It is a little bit of a mild flavor in the ice cream, 405 00:17:08,833 --> 00:17:11,566 and so, you know, putting it into a crumble 406 00:17:11,566 --> 00:17:13,000 really brings it back. 407 00:17:13,000 --> 00:17:16,533 And also as a good textural pop in the dish. 408 00:17:16,533 --> 00:17:18,666 So by having both those together, 409 00:17:18,666 --> 00:17:20,933 you get to really experience masa. 410 00:17:20,933 --> 00:17:23,566 (upbeat music) 411 00:17:33,733 --> 00:17:37,000 Our ice cream has been spun and it's gotten to freeze up. 412 00:17:37,000 --> 00:17:38,966 And so we did three- 413 00:17:38,966 --> 00:17:40,300 - Perfect. 414 00:17:40,300 --> 00:17:41,433 - Perfect scoops. - Perfect scoops. (laughs) 415 00:17:41,433 --> 00:17:42,933 - Of masa ice cream. 416 00:17:44,200 --> 00:17:47,466 And then for this dish we have a few garnishes: 417 00:17:48,700 --> 00:17:52,000 preserved plumbs, the crumbs that we made. 418 00:17:53,433 --> 00:17:55,866 - And the crumbs, obviously they have sugar 419 00:17:55,866 --> 00:17:58,233 and brown butter, so they're really complex. 420 00:17:58,233 --> 00:17:59,466 - Yes. 421 00:17:59,466 --> 00:18:01,033 Yeah, while the ice cream is a little more, 422 00:18:01,033 --> 00:18:03,500 like, simple and straightforward, 423 00:18:03,500 --> 00:18:07,833 this one, yeah, has a little bit of a added sweetness. 424 00:18:07,833 --> 00:18:11,466 We also made a cherry caramel to go with the plumbs. 425 00:18:12,666 --> 00:18:14,666 And then of course vanilla whipped cream. 426 00:18:15,866 --> 00:18:18,000 That's our sundae, our Yoli masa sundae. 427 00:18:20,666 --> 00:18:22,033 - [Catherine] So when people order this, 428 00:18:22,033 --> 00:18:23,600 what is their reaction? 429 00:18:23,600 --> 00:18:24,933 - People are like, 430 00:18:24,933 --> 00:18:27,666 "Wow, I never had anything like that before. 431 00:18:27,666 --> 00:18:31,800 That's gonna stay in my, like, food memory," you know? 432 00:18:31,800 --> 00:18:32,900 - Can we try it? 433 00:18:32,900 --> 00:18:34,400 - I would love for you to try it. 434 00:18:34,400 --> 00:18:35,233 - Best part. 435 00:18:35,233 --> 00:18:36,800 - Best part for sure. 436 00:18:40,466 --> 00:18:42,533 - Hmm. Hm-hmm. 437 00:18:43,866 --> 00:18:45,033 Oh my gosh, that's good. 438 00:18:47,300 --> 00:18:48,866 Wow. 439 00:18:48,866 --> 00:18:51,866 The earthiness of the masa really shines through. 440 00:18:51,866 --> 00:18:54,500 And the crumbles, I mean, they just elevate that 441 00:18:54,500 --> 00:18:56,900 and add that beautiful kind of textural contrast 442 00:18:56,900 --> 00:18:57,800 to the ice cream. 443 00:18:58,900 --> 00:18:59,700 - Thank you. - That's delicious. 444 00:18:59,700 --> 00:19:00,766 - Yay. (laughs) 445 00:19:00,766 --> 00:19:01,966 - Yeah. Yay. 446 00:19:01,966 --> 00:19:03,300 - This has been a really fun project 447 00:19:03,300 --> 00:19:06,766 to be able to work with Marissa and with Yoli 448 00:19:06,766 --> 00:19:08,366 and present it in our restaurant. 449 00:19:11,133 --> 00:19:13,766 (gentle music) 450 00:19:15,100 --> 00:19:19,733 - I envision Yoli in general as experience-making. 451 00:19:20,066 --> 00:19:23,000 I wanna go ahead and help people have a taste 452 00:19:23,000 --> 00:19:25,200 of the experience that I had as a child 453 00:19:25,200 --> 00:19:26,666 traveling through Mexico. 454 00:19:30,066 --> 00:19:31,733 Winning the James Beard Award was 455 00:19:31,733 --> 00:19:33,866 incredibly surprising for us. 456 00:19:33,866 --> 00:19:36,000 We are in disbelief still. 457 00:19:38,300 --> 00:19:42,466 - When we won the James Beard Award, we were ecstatic. 458 00:19:42,466 --> 00:19:45,400 And the sense of pride was amazing. 459 00:19:45,400 --> 00:19:48,500 (singers vocalizing) 460 00:19:48,500 --> 00:19:51,900 When you see the tortillas out in the community, 461 00:19:51,900 --> 00:19:55,433 it's pretty neat to know that they came from Yoli. 462 00:19:56,633 --> 00:19:58,700 Working in the corporate world previously, 463 00:19:58,700 --> 00:20:01,533 you didn't have that satisfaction. 464 00:20:01,533 --> 00:20:04,833 You didn't have that view of what was out there. 465 00:20:04,833 --> 00:20:07,000 When it's your product, it's just, 466 00:20:08,166 --> 00:20:09,300 it just is different. 467 00:20:10,300 --> 00:20:13,333 (singers vocalizing) 468 00:20:15,066 --> 00:20:18,800 - I just love that you're taking this very simple, 469 00:20:18,800 --> 00:20:22,033 very traditional ingredient, 470 00:20:22,033 --> 00:20:24,700 and yes you're making traditional corn tortillas, 471 00:20:24,700 --> 00:20:26,966 obviously you're making the Sonoran wheat tortillas, 472 00:20:26,966 --> 00:20:28,900 but then you're really pushing the boundaries 473 00:20:28,900 --> 00:20:31,266 of what you can do with that ingredient. 474 00:20:32,466 --> 00:20:34,266 - I just think ingredients should be fun. 475 00:20:34,266 --> 00:20:37,066 There should be no limit to your creativity. 476 00:20:37,066 --> 00:20:38,600 So I think that, 477 00:20:38,600 --> 00:20:40,533 I don't know, if we can do something else with the masa, 478 00:20:40,533 --> 00:20:41,300 we'll do it. 479 00:20:43,966 --> 00:20:47,000 (singers vocalizing) 480 00:20:52,300 --> 00:20:55,266 I was very lucky growing up in Mexico, in Sonora, 481 00:20:55,266 --> 00:20:56,933 in the times, you know, mid eighties, 482 00:20:56,933 --> 00:21:00,200 it was still a very beautiful time in Mexico. 483 00:21:01,400 --> 00:21:04,666 My mom was a teacher and my dad was a lawyer, 484 00:21:04,666 --> 00:21:06,866 and they were both very invested 485 00:21:06,866 --> 00:21:10,633 in the idea that you should really learn where you're from. 486 00:21:10,633 --> 00:21:12,866 And my dad loved to eat 487 00:21:12,866 --> 00:21:15,100 and he just really was very passionate about it. 488 00:21:15,100 --> 00:21:18,433 And so he would take us to different indigenous populations, 489 00:21:18,433 --> 00:21:20,200 so we would learn about how different 490 00:21:20,200 --> 00:21:22,433 every single one of them was. 491 00:21:22,433 --> 00:21:24,133 (upbeat music) 492 00:21:24,133 --> 00:21:26,833 Sharing my culture is just a privilege. 493 00:21:26,833 --> 00:21:30,266 I'm just very fortunate that I get to share something 494 00:21:30,266 --> 00:21:33,500 that I love so much, that I care so deeply for. 495 00:21:33,500 --> 00:21:35,933 And I don't want it to see disappear. 496 00:21:35,933 --> 00:21:38,200 And to taste things that are different, 497 00:21:38,200 --> 00:21:41,900 it's gonna teach you a little bit about the differences 498 00:21:41,900 --> 00:21:44,133 that we should celebrate 499 00:21:44,133 --> 00:21:46,533 and things that we like to eat together 500 00:21:46,533 --> 00:21:49,266 so that we are also, you know, the same. 501 00:21:50,666 --> 00:21:53,200 That is what's really important about what we're doing. 502 00:21:54,666 --> 00:21:57,433 I'm always gonna be an eternal optimist. 503 00:21:57,433 --> 00:22:00,733 I'm always gonna think that at the end of the day, 504 00:22:00,733 --> 00:22:03,766 flavor and tradition will win. 505 00:22:03,766 --> 00:22:05,033 And so I think that, 506 00:22:05,033 --> 00:22:07,866 you know, people will know, people will learn. 507 00:22:07,866 --> 00:22:10,633 And as long as there's many people just like me 508 00:22:10,633 --> 00:22:12,666 that are dedicated to the process 509 00:22:12,666 --> 00:22:13,866 and the good quality, 510 00:22:15,000 --> 00:22:18,400 once you try it, there's no going back. 511 00:22:18,400 --> 00:22:21,000 (upbeat music) 512 00:22:27,433 --> 00:22:29,166 - Tortillas seem to be ubiquitous, 513 00:22:29,166 --> 00:22:32,433 but once you have a really well-made tortilla, 514 00:22:32,433 --> 00:22:34,166 there's no going back. 515 00:22:34,166 --> 00:22:37,166 And I thought for the recipe for this episode, 516 00:22:37,166 --> 00:22:38,766 I would kind of play around with the idea 517 00:22:38,766 --> 00:22:40,300 of like Taco Tuesday. 518 00:22:40,300 --> 00:22:43,166 So rather than doing tacos, we're doing taquitos. 519 00:22:43,166 --> 00:22:47,266 And so I have a stack of fresh corn tortillas, 520 00:22:47,266 --> 00:22:50,266 and I'm going to fill them with ground pork 521 00:22:50,266 --> 00:22:53,100 that is seasoned with chiles and onion, 522 00:22:53,100 --> 00:22:55,566 and then folded with some melty cheese. 523 00:22:55,566 --> 00:22:59,433 It's gonna be decadent and delicious and very, very easy. 524 00:22:59,433 --> 00:23:03,400 So I'm gonna go ahead and dice up one Serrano pepper 525 00:23:03,400 --> 00:23:05,000 and half of a white onion. 526 00:23:06,300 --> 00:23:07,766 (bright music) 527 00:23:07,766 --> 00:23:10,700 So I just have a little bit of grape seed oil in my pan, 528 00:23:11,933 --> 00:23:13,966 and I'm just gonna saute this until it's soft. 529 00:23:16,733 --> 00:23:19,933 One pound of ground pork is now in the pan. 530 00:23:21,133 --> 00:23:24,366 I have some salt, and of course pepper. 531 00:23:25,400 --> 00:23:28,166 And then oregano and cumin. 532 00:23:28,166 --> 00:23:30,633 (upbeat music) 533 00:23:30,633 --> 00:23:33,766 Now I have a whole bunch of chihuahua cheese. 534 00:23:34,900 --> 00:23:35,766 This is decadent. 535 00:23:37,700 --> 00:23:40,400 I have my tortillas wrapped in a towel. 536 00:23:40,400 --> 00:23:42,000 I'm just gonna pop 'em in the microwave 537 00:23:42,000 --> 00:23:43,833 so that they get nice and pliable 538 00:23:43,833 --> 00:23:45,300 and then I'm gonna stuff them. 539 00:23:47,233 --> 00:23:50,000 So the thing about these tortillas is they can dry out. 540 00:23:50,000 --> 00:23:51,566 So you wanna make sure to go ahead 541 00:23:51,566 --> 00:23:55,533 and put a towel over them, keep them nice and cozy. 542 00:23:55,533 --> 00:23:56,733 I'm heading over to the stove. 543 00:23:56,733 --> 00:23:57,733 I'm gonna fry 'em up. 544 00:23:58,966 --> 00:24:02,866 I'm adding each taquito in seam side down 545 00:24:02,866 --> 00:24:07,833 so that the cheese will kind of seal everything up. 546 00:24:07,933 --> 00:24:10,433 (bright music) 547 00:24:15,300 --> 00:24:17,666 So here is my platter of yummy, 548 00:24:17,666 --> 00:24:21,666 cheesy, fried ground pork taquitos. 549 00:24:21,666 --> 00:24:25,600 I'm going to serve these with fresh cilantro, 550 00:24:25,600 --> 00:24:28,566 a few chopped tomatoes, 551 00:24:28,566 --> 00:24:31,566 and some crema, which is Mexican sour cream. 552 00:24:31,566 --> 00:24:36,500 And I have a wonderful kind of avocado infused hot salsa. 553 00:24:37,133 --> 00:24:40,066 (upbeat music) 554 00:24:40,066 --> 00:24:43,200 In each episode, I pair the dishes with an American wine 555 00:24:43,200 --> 00:24:45,833 made with either native or hybrid grapes. 556 00:24:45,833 --> 00:24:50,133 And with this spicy Mexican inspired dish, 557 00:24:50,133 --> 00:24:54,500 I am going to be pairing it with the vidal blanc, 558 00:24:55,833 --> 00:24:59,000 which has a beautiful kind of a fruity nose to it. 559 00:24:59,000 --> 00:25:01,366 But this particular one is vinified 560 00:25:01,366 --> 00:25:03,833 with a little bit of residual sugar. 561 00:25:03,833 --> 00:25:08,300 And that is going to go beautifully with the spicy elements. 562 00:25:08,300 --> 00:25:10,433 It's gonna be really complex and delicious. 563 00:25:12,533 --> 00:25:15,400 (taquito crunches) 564 00:25:18,400 --> 00:25:21,966 Savory, crunchy, super easy to make 565 00:25:21,966 --> 00:25:24,233 with ingredients that are readily available 566 00:25:24,233 --> 00:25:25,866 in any grocery store. 567 00:25:25,866 --> 00:25:27,133 I'm gonna sit here 568 00:25:27,133 --> 00:25:29,633 and plow my way through the rest of this dish. 569 00:25:29,633 --> 00:25:30,600 Thank you for joining me. 570 00:25:30,600 --> 00:25:32,233 If you're looking for the recipe, 571 00:25:32,233 --> 00:25:35,466 everything is on the website, and I'll see you next time. 572 00:25:35,466 --> 00:25:38,100 (upbeat music) 573 00:25:48,900 --> 00:25:52,333 Connect with us online at WeAreTasteMakers.com 574 00:25:52,333 --> 00:25:54,866 or through social media on these handles. 575 00:25:55,866 --> 00:25:58,500 (upbeat music) 576 00:26:31,333 --> 00:26:33,866 - [Announcer] "Taste Makers" is brought to you with support 577 00:26:33,866 --> 00:26:38,233 from Missouri Pork Association and Global Foods Market. 578 00:26:39,200 --> 00:26:41,766 (upbeat music) 579 00:26:43,433 --> 00:26:45,566 (bright music)