Interview with Carl Eugen Jahke from Tlaxcalli
Why and when did you start Tlaxcalli?
After living in Mexico for a while, we were surprised to see that no one in Europe was producing good, authentic tortillas. So 5 years ago, we founded Tlaxcalli in order to bring real honest and delicious Tortillas to the table.
How are Tlaxcalli tortillas different from the one we find in supermarkets?
We are nixtamlizing* small batches of local corn everyday. We also wash and mill the corn on vulcanic stone mill. Other producers use a pre mix and just add water and Cemical. When you have a look at the ingredients, 99% of supermarket Tortillas have additives such as preservatives and softeners. At Tlaxcalli, we only use corn water and a pinch of salt.
Where can we buy Tlaxcalli tortillas in Berlin?
What are your core values?
Local – Organic – Nixtamal
What is your favorite recipe with the Tlaxcalli tortillas? Or the best tips to use them well?
Tortillas are a convenient way to eat your favorite toppings, think of it as the most delicious edible plate. A local cheese quesadilla is our favorite. The only no go is a cold tortilla, heat it up and keep it warm or eat it quick after.
How do you see the future of agriculture?
For a good future on this planet, a change in agriculture is crutial. Agriculture has to distance itself from profit maximisation from companies and their lobbies. Instead, it should focus on quality and quantity catering to the consumers in respect and in balance with our nature and not against it.
*Nixtamalization (/nɪʃtəməlaɪˈzeɪʃən/) is a process for the preparation of maize (corn), or other grain, in which the corn is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous potassium carbonate), washed, and then hulled.
Daniel Möhler & Carl Eugen Jahke
Hofstr. 6, 17321 Rothenklempenow |Germany