Chef-owner Scott Koshnoodi of Parklife, a modern Mexican taqueria in New York City, makes masa for his tortillas inspired by a primitive cooking technique used by the Aztecs.
Chef Scott Koshnoodi of New York celebrates Cinco de Mayo by reaching deep into Aztec culinary tradition. He then recreates the indigenous food of Mesoamerica with magic he learned at the forefront of modern molecular gastronomy. Koshnoodi is chef-owner of Parklife, a modern taquería with multicultural influences, in Brooklyn.
It’s a sophisticated style of cooking that 'relies on chemistry to create unexpected dishes that push the boundaries of traditional food,' writes MasterClass.com. Molecular gastronomy sparked a sensation as the most progressive restaurant trend in the United States. The culinary 'alchemy' that wowed the food world at the time, the chef said, was actually nothing new. He proves it with his menu at Parklife today.
They soaked dry corn with limestone, the chef said, before cooking and grinding it to make dough for tamales, tortillas and other corn-based breads. The Aztecs probably didn’t know the molecular science behind the process. But they knew the results. 'The added alkalinity does many things,' said Koshnoodi. 'It allows the husks to be released from the corn easier, and it adds a lot of niacin. The dough becomes more pliable and more delicious.
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