Byodo Organic Crisps
In 2010, the Mexican national cuisine was declared an intangible cultural heritage by the Unesco. However, most Europeans think of nachos or chili con carne when it comes to Mexican food. Both are typical dishes of the modern Tex-Mex cuisine, though. And this style of cooking was invented in the United States and combines Mexican and Texan ideas. The Mexican cuisine, on the other hand, is a melting pot of pre-Columbian (indigenous), Spanish, French, Arabic and Caribbean influences. Despite many regional differences, there is also one big thing in common: the tortilla. It is the daily bread of the Mexicans. According to the ”Museum of Popular Cultures“ in Mexico City, 116 different variations are known. The popular corn patties were probably invented in the 5th century AD. Its main ingredient, corn, was already the most important staple food at that time. Archaeologists assume that corn was already grown in Central Mexico over 6,000 years ago.
The ancient peoples of Central America regarded corn as a gift from the gods. They believed in the interdependency between humans and corn. Corn could not reproduce on its own. It had to be sown and protected again and again. But it also brought people an abundance of food. Without corn, there would never have been the many high cultures in Central America such as the Olmecs, Totonacs, Mayans or Aztecs. That is why the nutritious plant was considered sacred and played a central role in mythology. For example, the Mayans called themselves ”the people made of corn“. In their creation myth, the gods created the first people made of corn.
It is no longer possible to trace back exactly when the first corn patties were baked. In Central Mexico, a special dough was already known 1,500 years ago. Dry, unground starch corn was boiled for hours with wood ash or quicklime, then washed out and hulled. When still wet, it was then ground directly to batter. The thin flatbreads baked from it are known today as tortillas. Over the centuries, they have become an indispensable part of the Mexican cuisine. In many Mexican households, they are served at least once a day. If you fill them with meat, fish or vegetables, they become ”tacos“. If the tortilla gets a cheese filling, it becomes a ”quesadilla“. There are no limits to the imagination when it comes to the culinary use of tortillas. And if you can't eat them all, that's not a problem. The corn patties from the previous day are then simply cut into triangles and fried to become crispy tortilla chips. Tortilla chips have been produced on a large scale since the 1950s. In North and Central America, the crispy triangles are the biggest competitor of potato chips today. But not everything that has three corners is a tortilla chip.
Byodo Organic Crisps look like classic tortilla chips at first glance. The Byodo Organic Corn Crisps provide crispy nibble fun that you can taste and hear. The slightly sweet Organic Rice Crisps with Peas are refined with corn oil and a hint of salt. The oriental nutty aroma of the Byodo Organic Red Rice Crisps with Chickpeas awakens holiday memories and a desire to travel. If you like salty popcorn, you should definitely try the Byodo Organic Corn Crisps With Black Rice.
Byodo Organic Crisps are made of fine puffed Italian organic corn or organic rice without deep frying. They contain significantly less fat than chips baked in oil. Enjoy!
