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2015 Regional Award Winner
MPP Chris Ballard, Gabriela Itvarte and Ivan Wadgymar
To make good tortillas, you need to start with good maize. That's why the owners of Maizal, a Mexican café in Toronto's Liberty Village, are getting their hands dirty. Not only have they contracted several Ontario farmers to grow heritage, open-pollinated maize, they're also experimenting themselves. After harvesting and drying the corn, they process it the traditional way: boiling it with limestone to remove the hull from the kernel and make the nutrients more available. They then mill it in a stone grinder imported from Mexico and form it into fresh dough for tortillas, atoles, tamales and more. This "agro-culinary investigative project" is bringing Mexican cultivation methods to Ontario, supporting local farmers and keeping café customers coming back for more.