|Disclosure: I was compensated by Negra Modelo to attend this event, post about it on social channels, and write this blog post.|
I'm not going to mince words about it: Sometimes being a food blogger has pretty awesome perks. Like when your go-to Mexican beer approaches you with an opportunity to take a culinary tour of the Mission District with Rick Bayless, and pay you for the privilege. Twist my arm.
We kicked our tour off at a well-known "Mexicatessen" on 24th street, a place I know well thanks to my affiliation with Edible Excursions. (Note: Due to some regulations, I cannot name the places we went to. I know, weird.) This place receives enormous amounts of dry corn on a roughly biweekly basis, which they grind and mix with water and lime (calcium hydroxide, not the fruit) in a process called mixtamalization. This unlocks the bioavailability of nutrients in the corn. They then use this mixture, called masa mixtamalisada, to make fresh tortillas, huaraches, sopes and other delicacies -- all by hand. This is my go-to spot to buy fresh corn tortillas, crema salvadoreia, and fabulous salsas.
(Sidebar: Come take our tours in San Francisco, Oakland or Berkeley! If you book a private tour for a group of 8 or more, you get a free tour for two for yourself. I'm just one of a whole fleet of awesome guides with Edible Excursions.)
Piping-hot huarache stuffed with cheese and herbs, topped with grilled flank steak and cabbage? Don't mind if I do. (Washed down with Negra Modelo, of course.)
Speaking of flank steak, our next stop was a nearby meat market, family-owned for more than 40 years. The second-generation owner, Salvador Vazquez, explained that until the '70s, the beef commonly used for carne asada was not widely available in America outside Latino markets. In the mass market, it was usually thrown in with other less desirable cuts for ground beef, but in Mexico, it's treasured for its intensely beefy flavor. A friend observed Vazquez carving out the section of the cow containing a few cuts of thin, flat steaks for use.
He asked Vazquez what these cuts were called, and for lack of a good translation called it "flap meat." The friend asked him to show a colleague, who turned out to be a rep with IBP, and before long flap steak became available as a grocery store cut across the country. What was once considered all but a disposable cut is now marketed as flank and skirt steak, and for a premium price at that.