I don't know... Around here, there are still a few places which still use Nixtamal, "real" dried, not canned) hominy and add the traditional pig's foot/feet. Many would claim that you can't cook real hominy too long, and that both "Tripas" and pigs' feet become better with reheating. Rare, but sought out, are the few places which use Nixtamal made from colorful non-hybrid native corn.

Now you have me going out for breakfast tomorrow, a big bowl,topped with cilantro, avocado, diced onion and diced jalapeno, with a stack of fresh warm corn tortillas alongside.