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 Rick sets out in quest of the story of corn, one of Mexico and Central America’s greatest gifts to the world. We join him as he follows corn from a corn field in the Mexican countryside to a mill, where field corn is hulled and ground into masa, to a small factory, where the masa is made into tortillas. Just outside the factory, those still-warm tortillas are transformed into delectable steak tacos at a tiny open-air stall. Then it’s on to a local tamaleria for a look at how masa becomes tamales with all kinds of exotic fillings—and Rick shows us the secrets to making Chocolate Tamales at home. At a cafeteria, he muses on Crema de Elote, the rich Mexican corn chowder, then shows us how to make it in Chicago. And finally, he tracks down one of his favorite street snacks, elote asada, Grilled Corn, and demonstrates the fine points of corn grilling in his backyard kitchen.
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