01
Soft, Flexible, and Full of Flavor
Pressed daily from local, organic yellow, white and blue corn. Their flexibility comes from the traditional nixtamalization process—not additives.
We soak whole kernel corn in alkaline water overnight, rinse it the next morning, and grind it on volcanic stones imported from Mexico. This traditional process creates a beautiful masa, which we press into tortillas and cook to perfection on both sides.
02
Smooth, Fresh, Workable Dough
Frozen for freshness, ready to thaw and become tortillas, tamales, or any dish that calls for masa.
We manage every step of the nixtamalization and grinding process to ensure each batch has just the right hydration and texture. The masa feels soft and smooth, gives off a warm corn aroma, and holds its shape beautifully.
03
Crispy, Crunchy Goodness
Cut from our tortillas, fried in avocado oil, and dusted lightly with sea salt.
Our tortilla chips are strong enough to hold all the toppings and stay crunchy. Perfectly golden, with a rich, toasted corn flavor in every bite.
Our nixtamalized, stone-ground masa, tortillas, and chips are crafted from local, organic corn. Restaurants, food trucks, and chefs love them for the traditional flavor and texture they add to every dish.
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