Source the Corn
We use yellow, white, and blue corn sourced from local, organic farms.
The Foundation
What is NIXTAMALIZATION?
Nixtamalization comes from the Nahuatl language: nextli (ashes) and tamalli (cooked corn dough/masa). This simple, traditional process transforms dried corn into masa through cooking, soaking, and grinding on volcanic stones.
The Nixtamalization Process
Simmer in Alkaline Water
The dried kernels are gently cooked in water with calcium hydroxide, aka pickling lime, which alkalizes it.
Rest Overnight
After cooking, the corn steeps overnight, softening it and enhancing flavor.
Grind on Volcanic Stones
The corn is lightly rinsed and ground on traditional volcanic stones imported from Mexico.
Press and Cook
The smooth masa is pressed into tortillas and cooked to perfection on the comal.
The Science Behind the Soak
The nixtamalization process not only enhances the corns flavor, aroma, and texture, but also significantly improves its nutritional value.
- Increases the bioavailability of key minerals, including niacin (vitamin B3), calcium, and magnesium
- The alkaline water breaks down the kernals, improving digestibility and making the nutrients bioavailable
- Nixtamalization reduces aflatoxins by 90-94% and fumonisins by 82%
Unfortunately, industrial tortilla production rarely uses this method. Mass-produced tortillas often rely on chemicals, preservaties, artificial gums, making them far more complicated than they need to be.
