Nixtamalization:

Nixtamalized masa is corn dough made from whole corn that has been traditionally prepared though a process called nixtamalization. The corn is soaked and cooked with alkaline minerals (limestone) and ground with volcanic stone into masa.

This process has been used for thousands of years throughout the Americas and transforms simple corn into a rich, flavorful and highly nutritious dough that is the foundation of many traditional foods.

Unlike masa flour, fresh nixtamalized corn has distinct flavor, aroma and texture that can only come from freshly prepared corn.

Nixtamalized corn offers unique benefits:

• Better flavor & aroma

• More nutrition- nutrients like niacin are better absorbed

• Better texture- soft and flexible dough

• Easier digestion- corn proteins are broken down by alkaline solution and more digestible

• Authentic cooking- the true foundation of Indigenous cuisines

Most masa products such as tortillas made today are produced from GMO, heavily industrialized corn which is dried and stored for long periods of time. Our product is NM grown, organic and non-GMO, and ground fresh each week.