At Oro By Nixta, the Romeros emphasize the importance and versatility of heirloom corn in Mexican cuisine, seeking to educate diners while preserving biodiversity.
Kate Romero highlights that "the difference between commercial corn and heirloom corn products is like Wonder Bread versus a sourdough baguette," showcasing their commitment to quality.
Gustavo Romero recalls, "The first time I tried Mexican food in this country, I thought, This is not what we eat," illustrating the cultural disconnect in perceptions of authentic Mexican cuisine.
Their mission is driven by the realization that "a lot of people in the Midwest never had a good tortilla," reflecting on the educational aspect of their work.
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