Manufacture of corn flour in Galicia in the style of the Mayas and Aztecs

Recovering a tradition, that of grinding corn flour, is also part of the project presented by Ofelia Gaitán and Guillermo Rodríguez at A Milpa do Salnés, in the municipality of Meaño. But joining the Galician tradition with the Mesoamerican because there is no doubt that, in some way, there is a link.

Let's not forget that corn came to Galicia from America. "Our idea is to produce nixtamalized corn flour, the one used for Mexican tortillas," explains Ofelia. She is Nicaraguan, an ecologist, and she knows that, in the same way that her husband, Galician and an agricultural engineer, knows about planting corn, especially native species. "With this idea we want to revitalize the lands of the Val do Salnés through the ecological production of millet, a basic raw material for the artisanal production of this fariña, following the processing techniques used by the Mayan and Aztec people in Mexico for more than 3,000 years," he explains. Ophelia.

Its idea is to become, within three years, a national benchmark in the distribution of nixtamalized corn flour, made according to the Mesoamerican tradition, from native, organic and locally produced white corn. This year they have harvested the first harvest.