The origins of Macuitl Molino: corn and family. Part I

In my family, each person is responsible for a task. My grandfather Cristino Macuitl Capulín supervises the planting, harvesting and the others' work. My grandmother Carmen Hernández Tepayotl prepares the food with the harvested products.<br>

In San Jerónimo Tecuanipan, a town located 34 km from the city of Puebla, they still conserve the homes built with adobe walls and roofs with wooden beams. My grandfather told us that our house is over 200 years old, so we try to keep it in good condition. <br>

When I cook, my inspiration comes from my grandmother. When I was 8 years old, she taught me how to make tortillas, and at the same time she instilled in me her way of cooking. These are my foundations in the traditional cuisine that I prepare, and what you don't learn in any academic institution.<br>

From very early in the morning, we light the stove to make the corn tortillas. We have clay and volcanic rock comales, which we heat with fire produced by wood from different trees. The smell of smoke gives a unique touch to each tortilla we make. <br><br>

My grandmother and I prepare lunch for the family and the farm workers who help in the fields. I like to get wrapped up in the scent of the firewood from the stove; in the ingredients and in the utensils whose shapes have been the same since pre-Hispanic times.<br>

Before going to the fields, we eat a light breakfast: a simple stew, picaditas, a pitcher of atole (hot corn-based beverage) with chocolate and fresh-made sweet bread. <br>

I like this tablecloth because of the chili figures on it. The house picaditas are prepared with red sauce made of dried loco chile, a bit of queso fresco and freshly chopped onion.<br>

In this portrait of my family, we are each holding something that represents our responsibility: my grandfather holds the corn he sows and harvests; my grandmother holds a comal for cooking; my brothers Gerardo and Eduardo hold the chiles they sow and harvest, and I'm holding the molcajete I cook with. <br>

Before, the cabinet was used to store lime, tequesquite and white salt. Now that these supplies are stored in the kitchen, we use it to display the clay comal from a local potter and the bottles that I bought at the market.<br>

With the support of my grandparents and siblings, I decided to study gastronomy at the Instituto de Estudios Universitarios in Puebla. After graduating, I worked in several restaurants, which allowed me to acquire extensive experience in the kitchen.<br>

I am proud that I know the entire process involved in the corn cycle, from planting to harvesting. I bring corn to my kitchen and prepare traditional dishes. I also create reinterpretations, always respecting the ingredient.<br>

I get so happy going to the fields with my grandfather and brothers to harvest corn. Harvesting such a wonderful product encourages me to think up different ways to prepare it.<br>

In the granary, my grandparents choose and separate the ears of corn by species and color. Once shelled, they will be the seed for the next planting season.<br>

Masas from yellow and blue corn to create two-toned tortillas which, after being shaped by hand, will be cooked in on clay comal. Each year, we improve the sowing in order to get better corns.<br>

In our family, we preserve our yellow, blue and colored corns. We use them to make these three-toned tortillas that our diners enjoy so much. <br>

We make the picaditas with three-toned masa and in different sizes depending on taste. We spread butter on them, add black beans, red or green salsa, queso fresco and freshly diced onion. <br>

At home, we have these varieties of corn flours: yellow, colored, blue and cacahuazintle. We use them for pinole, atoles, tamales, cookies and cakes. We make the pinole with colored corn flour, toast it on clay comales and add cinnamon and sugar. <br>