Corn isn’t simple. It’s precision, patience, and centuries of tradition in a single grain. 🌽🔥   Michelin-starred Chef Roberto Alcocer breaks down nixtamalization, the ancient technique behind masa that most fine dining kitchens skip and why he refuses to.   Swipe through for a taste, then get the full story on our Substack. Link in bio.   #ChefWorks #Substack #Culinary #Chef #Hospitality