In 2014, we set out on an earnest search for a corn tortilla with exceptional flavor and integrity. Our quest took us to Oaxaca, Mexico, where we met farmers whose families have been cultivating traditional maize for centuries. It was there that we experienced our first perfect, true tortilla.With each stack of tortillas that we passed and savored, the connection became increasingly clear: genetic diversity, regenerative farming and time-honored technique consistently yielded a dynamic, delicious range of flavors, textures and culinary applications from which to choose.We soon started collaborating with these farming communities, sharing their heirloom corn varieties and traditions with top restaurants around the world. Masienda was born.
Today, Masienda proudly partners with hundreds of traditional farmers to grow, source and offer the highest quality single-origin ingredients. We continue to collaborate with chefs to develop in-house, specialty masa harina programs for their restaurants, while also working to create thoughtful resources, tools and value-added products to lead a new standard for masa quality, preparation and consumption.We believe that the best-tasting food is achieved through genuine hospitality, enriching context and a relentless support of agricultural biodiversity, sustainability and independent farmers. With this philosophy in mind, our vision is to build a new kind of masa value chain, from scratch.
Masienda's Chef-Grade Masa Flour begins with single-origin heirloom corn. Our white olotillo is sourced from the tropical (coastal) climes of Oaxaca, Mexico and our blue cónico is sourced from the highlands of Atlacomulco in Estado de México. This whole-kernel corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel. The kernels (now nixtamal) are then ground into a fine masa, or dough.
For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa. With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.
Deep in the labyrinthine heart of Oaxaca's Central de Abastos, Doña Rosa has been selling tortilla presses to locals for longer than she can recall. From the first time we worked with this style of press, we have consistently marveled at how such a simple, seemingly straightforward tool could make such an outsized impact on a finished tortilla. Unavailable in the US, its pure heft and tight calibration make a range of tortilla thicknesses possible (where every other commercially-available press falls disappointingly short).
Upon multiple special requests over the years, we've brought back as many of these handmade presses that our suitcases could carry. Entertained by our efforts, Doña Rosa eventually agreed to make a limited number of presses just for Masienda. For extra style and food safety, we commissioned the presses uncoated and imported them to Los Angeles, where we had them professionally powder coated with FDA-approved paint.
Years in the making, the Doña Rosa x Masienda Tortilla Press collaboration is ready for its debut.
Disclaimer: These are handmade tortilla presses with subtle imperfections. Use caution when opening and closing the lid, minding its edges and corners, which can be sharp. Paint may wear in high-contact areas after extensive use. Handle with care.
Since launching in 2014, Masienda has collaborated with top chefs to develop custom, in-house masa programs for their restaurants around the world. While these programs have helped spark a fresh masa movement in professional kitchens, we recognized early on that not all kitchens would have the physical space or resources to execute daily masa production. Masa flour (masa harina) was a convenient alternative, but the leading options left more to be desired, from sourcing to quality.
Masienda Chef-Grade Masa Flour was developed to solve this problem, crafted to deliver:
Superior Flavor-derived from Masienda's single-origin supply chain and culinary (never industrial) approach to sourcing
Consistency-We individually dial in the cook, nixtamal and grinding processes for each scratch-made batch
Ease of Use-Just add water (no molino required)
How It's Made
Masienda's Chef-Grade Masa Flour begins with single-origin heirloom corn.
This whole-kernel red mushito corn is gently cooked and steeped in slaked lime (alkaline) water, an ancient technique known as nixtamalization. This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel.
The kernels (now nixtamal) are then ground into a fine masa, or dough. For Masienda Chef-Grade Masa Flour, the masa then undergoes a low-and-slow drying process, which makes for a finished, shelf-stable masa flour that carefully preserves the flavor and nutrients of a freshly-milled masa.
With the simple addition of warm water*, the masa is transformed into the foundation for hundreds of dishes, including corn tortillas, tamales, tostadas and other delicious preparations.
If you're looking for coupons at Masienda, then you'll be here at the right place! We update daily our coupons and offers, we search for you the best Masienda Coupon Codes and offers, you will always save on your online purchases with our coupons. At the list on top of this page, you'll see all the offers, coupons, promo codes and discounts currently available at Masienda. Easy, right? This listing was last updated on 05 June 2023.
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