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Nixtamalized butternut squash at Copia.

Mexican nixtamalization finds new life in fruit, root vegetables

The process that transforms corn into masa also works wonders on apples, potatoes and more

For thousands of years, the people of what are now Mexico and Central America have been soaking and cooking corn in an alkaline solution, usually water mixed with the mineral quicklime, to make the grain easier to work with, more nutritious and, arguably, tastier.

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