And that's kind of how the restaurant is. Masa , but it's not just the masa that we make in the restaurant.And I think that's probably the only Mexican restaurant maybe in San Francisco still.
Not myself, but Chef Laurence goes, because I don't have enough time. Masa . So whatever you can find with masa , try it.
Practice. Yes, and the dough has to be wet. Masa . It has to be corn, but not from Colombia or-- because that's not made from nixtamal.It has to be masa harina from Mexico, Maseca or-- what's the other name?
We have a golden triangle really between Jerry Yang, Jack Ma, and-- not shown here-- Masayoshi Sun. Because Masa , as you know, famously backed Yahoo very early on. And he also backed Jerry-- sorry, Jack, Alibaba, very early on.
But yeah, that's how I bridge my two worlds. Garam masala. Oh, got it.
They have two restaurants. How many pounds of masa come out of the kitchen every day? Between both restaurants, I think we do between 200 and 300 pounds of corn every day.
I remember waking up, getting this molino, that you now have. And then grind this masa and then pass it through the metate, which is another piece of equipment. And then to get it really fine and make the tortillas.
You can make anything or any figure you want. So same thing with masa . You can even eat it as a dessert.
But, again, it's also for you guys if you wanted to play with it. Have some masa and start playing with things, and you'll see you'll survive. The cookbook's laid out to where you start off with the basics, like, here's the groundwork that you need to know
Then let's build from there. I think masa -- is that one of the first things in there? Yeah, I think it's pretty much one-- Well, after we kind of introduce who Gonzalo is and what Nopalito is all about, we
Not myself, but Chef Laurence goes, because I don't have enough time. foods and masa -based things.
Try again. Your dog will be very happy eating horrible tortillas, but well cooked. And just mix the masa harina with-- if you're making like a kilo of masa harina, just have a bolito like that, of my size, not yours-- you know, like this.
Masa . It has to be corn, but not from Colombia or-- because that's not made from nixtamal.It has to be masa harina from Mexico, Maseca or-- what's the other name? Maseca or-- I don't remember the name of the other.
Oranges come from the Middle East. Michael Brown: Talking about Masa and how important was corn, originally, in Mexican
And we used to have all these battles. Then there are two masalas.
what it was like to be interned in those concentration camps. And Marion Masada, one of them-- who has taught me to call them concentration camps because that's what they were-- has shared with me that for many years after-- she was a little girl when she was put in those camps with her family-- and for many years after their release,
And they warehouse all the books and they send them out to the different nonprofits and to the Feeding America Food It's the Chana Masala, which is a chickpea curry.
And they warehouse all the books and they send them out to the different nonprofits and to the Feeding America Food And they had Chana Masala.
It is the soul of Indian food. And to have a masala room. Yeah. And I feel that sometimes you have so many people who just come for the-- just to see the spice room.
Now, why do we have the imagination to perceive and foresee and look out and see an evolution in things like computers and online and virtual reality but we don't have the imagination And she is a Masai women and she is brilliant and strategic and clever and loving and powerful and she created an alternative ritual where girls come of age without the cut.
Now, why do we have the imagination to perceive and foresee and look out and see an evolution in things like computers and online and virtual reality but we don't have the imagination And then the whole Masai community took the day off in the market and celebrated her return.
Herod's wife for her birthday. Or so they say. This is Masada, in Israel. And that big, uh, kinda -- in the middle center is a big ramp that the Romans used to overtake Masada.
--because I could not believe that I was able to do that. And I think that the masa that is used is a little bit different of ingredient because I think that masa is also corn.
When I was in elementary school and middle school, schools didn't offer the healthiest foods when we were in school. And I got a couple masa from her, and it was amazing.
It's not just to press into a tortilla and serve as a taco. We have a whole section on masa in the book, and I work for a magazine called Saveur that focuses on international cuisine. And we ended up doing a six-page story on-- actually I have it with me.
Yeah, I think it's pretty much one-- Well, after we kind of introduce who Gonzalo is and what Nopalito is all about, we go right into the wonderful world of masa , essentially. And just talking about how to make it, what it meant to him, his stories about growing up that we touched on, and all the different ways that it's used.
You'll love all these flavors, and you'll start adding, little by little, some other chilis. And why not maybe even doing the masa if you wanted to explore a little bit more. But it's definitely for people that really enjoy cooking and want to take that risk.
Right on. Classic Neapolitan chef. and then you go to Masa two people $1,200 but guess what those restaurants are dead a lot of them are not busy
They're so gorgeous. They're green, they're plump, they're curvy, their meaty, they're delicious, they're shiny, they're incredible. where they produce their own fresh masa .
They're so gorgeous. They're green, they're plump, they're curvy, their meaty, they're delicious, they're shiny, they're incredible. So you can have fresh-made masa in the fast way, which honestly, is what Mexican peoples do in their homes in
And we used to have all these battles. The idea that we put 55 masalas and cook it, this I blame a lot of the male chefs for.
But while I was working in the Masai Mara, the rangers got to know me.
I've been approached to endorse masala.
baharat which is Turkish or G garam masala which is North Indian and and
she made the movie Mississippi Masala she she met her husband who's of Indian descent but um has grown up in Uganda
And they warehouse all the books and they send them out to the different nonprofits and to the Feeding America Food So we're all making Chana Masala tonight, right?
I use a Japanese knife called Masamoto.
And we took a tour of a Masai Mara tribal village led by a native guide.
or way too of garam masala, way too much of something or the other. That's what kills the dish. But if you use it in limitation and you follow the recipe and you follow the
You've got $1.2 billion of money from Masa Son at SoftBank backing OneWeb.
You can just buy tortillas. You don't have to make your own masa . But just so you see it there and see how much work it takes to do a tortilla, and appreciate more what we do in the restaurant.
And I think, in some ways, it takes a little bit of convincing for the average person. The first time you hear about the process of making masa from scratch, you're like, I would love to do that. And then you're like, oh, there's a lot of stuff to that, and I'm not sure I can really fit that into my weeknight.
So we give a little bit of variety, but obviously you could barely scratch the surface of what's out there to learn about the cuisine. Yeah, being masa is still the base of everything. Yeah So besides on of my favorite quotes, "Don't panic," what should people know going into the book Nopalito?
thing that you know is kind of at the top of masa 's hierarchy it's the way that we engage with anything so even if
They're so gorgeous. They're green, they're plump, they're curvy, their meaty, they're delicious, they're shiny, they're incredible. So there are things in the book where I use fresh masa .
People get that wrong, the use of water when you're cooking. You either drown the thing or you burn your masala. How you're actually able to use water, how you use oil, just kind of simply-- and also how to make ghee.
today, Masatoshi Ohno and Jerome Guth, to Google.
So, Masatoshi Ohno is a three-time JPSA, Japan Pro Surfing Association, now known as SB4,
My mom always had it in the center of our masala.
I wanted to first start off by telling about the book "Masala Lab-- the Science of Indian Cooking" that he wrote.