From tacos to enchiladas, burritos, quesadillas and more, tortillas are a huge part of Latin American food. While corn tortillas are smaller, rougher around the edges and thicker, flour tortillas are a bit softer, larger and quite fluffy. Question is, if you were a tortilla which one would you be? Corn or flour?
Last week, California Polytechnic State University student, April Olvera posted a video sent to her by her mamá, and the video went viral, already wracking up nearly ten million views, and nearly one million likes in less than seven days.
Olvera, away at college, texted her mom, Silvia Dominguez, to say that she didn’t know how to fold a burrito, and her mom sent her a video that contained a soothing video-folding lesson.
While some couldn’t help but wonder why Olvera didn’t know how to fold a burro, her mamí’s special brand of cariño shown in the forty-second burrito-folding lesson was the focus of the comments that followed.
Other Latinas needed the lesson too!
Another Latina Twitter user, couldn’t get over the way Olvera’s mother, Silvia, repeated the lesson.
Two guys commented on Olvera’s mom’s soothing voice, but we think @carys_arsenic nailed it.
And this guy too who points out Ms. Dominguez’s calm in the face of a world that seems to be coming apart at the seams.
When Olvera told her mother that her video went viral and inspired so many positive comments, Dominguez said, “Maybe it’s not the burrito. Maybe it’s about family and love.”
Burrito-folding-lesson mom, Silvia Dominguez, speaks Spanish in the video, smiling the whole time, clearly happy to be able to help her daughter away at college with anything, using her own phone propped up on the counter to capture the lesson.
“Okay,” she says in Spanish, holding up a corn tortilla, “Imagine that this is my flour tortilla. Add what you’re going to use, fold it from this side, fold it from that side, and roll it. Did you see that?
And then she unrolls the burro and repeats the steps: It’s a circle. Fold it here, fold it here, and roll it. Nice! Okay, bye. I love you.”
We also like how Burrito-Folding-Lesson Mom is even helping grown-ass men.
And because imitation is the most sincere form of flattery, here’s a video made by the author for her son on his way to college in the fall.
While the Internet might call it “Ghey Corn,” this rainbow-colored corn variety is officially dubbed Glass Gem corn. Not only are there a rainbow of colorful kernels, but they’re also shiny, prompting the ‘Glass’ description. The person responsible for our new favorite, gay-friendly corn is a man by the name of Carl Barnes, who passed in 2016. Barnes enjoyed his life in Oklahoma and cultivated his own personal seed bank passed down from his Cherokee ancestors. Barnes chose to save and replant the seeds from the cobs with the most color, and eventually developed strains of vibrant corn.
One day, Barnes decided to move and asked his friend, Greg Schoen, to protect the seeds. Schoen grew a small handful of the seeds and was shocked when he peeled back the corn stalk to reveal rows and rows of shiny, rainbow-colored corn. Schoen was so excited, he posted the image to his Facebook, and it promptly went viral. Soon, the two cultivated enough seeds to sell online, and people around the country have grown gorgeous varieties.
Green thumbs around the world bought satchels of the precious seed and the following season, were “blown away.”
While Schoen may have initiated the first viral sensation over Glass Gem corn in 2012, Ameet Pinto’s viral post has become Mother Nature’s best queer bait yet. With over 7k likes, “I STAN GAY CORN” is the most liked comment. Then, “Taste the rainbow.”
Some people literally cannot believe this is corn, accusing Pinto of creating a jelly bean cob.
“Those are just jellybeans ur not foolin me!!!!!” commented one unbeliever. Someone else seems to think that a profitable venture would be to sell the kernels as jelly beans as a scam. Still, others are bringing the negativity to this rainbow party, assuming that because the cob looks different from the mono-crop, that it must be a GMO frankencorn. “Glad to see people trying to live in Chernobyl,” tweets one disbelieving Shane.
Glass Gem corn is not a GMO crop.
In fact, this variety likely healthier than the corn you might buy at a store, which may have been genetically modified rather than artificially selected. Barnes artificially selected the prettiest corn from his crop and decided to grow from those seeds the following year.
When folks hear the story of Carl Barnes, it just adds a whole new depth to the color.
“Fun fact about these is that they were discovered by a dude who was half-Cherokee and he started growing a sh**load of different corn types to reconnect with his heritage,” tweeted one person. As Barnes was artificially selecting which corn kernels he’d store as seeds for the next year, he grew closer with his Cherokee heritage.
For those of you expecting rainbow colored popcorn, don’t.
All that’s left of the kernel when you pop the corn is usually that brown kernel skin that gets stuck in your teeth. In the case of Glass Gem corn, you can sort of make out the varying colors of popped kernels, but the popcorn itself is the same color as regular Joe Schmoe popcorn.
The Glass Gem corn isn’t that sweet.
According to Pinto, the corn isn’t sweet like yellow corn, so it doesn’t make for good fresh esquites or elotes. All popcorn comes from different varieties of corn that you have to dehydrate to turn into cornmeal or popcorn. “We’ll be eating some colorful popcorn this winter,” Ameet tweeted.
There’s even a Facebook group for Glass Gem growers to share their growing tips and cooking tips.
In case you were wondering, the Facebook group “Glass Gem Corn” says you can prepare creamy Glass Gem polenta by following these instructions: “Pour into a shallow pan to cool. Cut into squares and lightly brown in a sauté pan.” We don’t know how you do it but keep on making gay polenta, please.
All in all, the Internet is pretty a-maize-d by the gay corn.
“Corn says lgbtq rights,” tweeted one stan. We’re with them. This is one of those moments that we’re allowed to be in wonder over how indigenous folks cultivate the land.