At the Indigenous Food Lab in the Midtown Global Market in Minneapolis, a group of chefs is busy finishing a batch of fresh tortillas. “You can smell the nixtamal,” said chef Gustavo Romero of ...
“Originally, based on Spanish-style sweets, but then it was adapted to Guatemalan flavors, so they have everything from the tamarind balls to chilacayote en dulce, which is like a type of Guatemalan ...