On the way to the maize mill

On the way to the maize mill by Rudy Girón

This has to be one of the most frequent vistas in rural Guatemala. A woman or girl carrying a load of cooked maize on her way to the mill to turn the maize into masa. As I have mentioned before, in Guatemala freshly baked/cooked tortillas are sold three times a day (los tres tiempos). Yet, there are many people who still like to prepared their own tortillas at home either because they can same some money or because they like their tortillas cooked in certain way or size. Either way, that’s the reason you still see women carrying loads of maize nixtamalizado.

Okay, here’s your chance to win a post card made from one of my photos. The first persona who describe and define what masa, los tres tiempos and maíz nixtamalizado are wins the post card. Good luck to all participants. Hint most of the answers and definitions can be found in the archives of AntiguaDailyPhoto.

© 2012, Rudy Girón. All rights reserved.

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  • Bschroder

    masa = maize dough
    los tres tiempos = breakfast, lunch and diner
    maíz nixtamalizado  = grain is soaked and cooked in an alkaline solution, usually limewater, and hulled

    • Okay, it looks like you’re the winner. Please send me you mailing address through the contact form and I will dispatch your post card. Thanks for participating.

    • Okay, it looks like you’re the winner. Please send me you mailing address through the contact form and I will dispatch your post card. Thanks for participating.