Each kit comes with:
- 4 bags of Masienda’s heirloom corn (Masienda chef’s choice)
- 1 8oz bag of cal (enough to prepare 50 lbs of corn for masa)
- 1 copy of Masienda’s best-selling Nixtamal: A guide to masa preparation in the US
- 1 Doña Rosa x Masienda tortilla press (we can’t recommend it enough!)
Masienda Heirloom Corn
Masienda will choose 4 varietals (5 pounds each) from our expanding list of options for you to get started with and find your favorite.
Nixtamalization: The process of cooking and steeping corn in an alkaline solution, usually water and cal. Developed thousands of years ago, this ancient Aztec technique removes toxins and frees up essential amino acids and nutrients that are not available in untreated corn. It improves the texture, flavor, aroma, nutrient density, and structure of the corn, allowing it to be ground into masa. That makes nixtamal an O.G. superfood. We’re getting you started with 8oz.
Nixtamal: A guide to masa preparation in the United States
This book is a brief distillation of Masienda's experiences with scientists, chefs, tortillerias, journalists, academics and home cooks about nixtamalization, as well as answers to some of the frequently-asked questions that we receive at Masienda.
Partnering with Blair Richardson of MiniSuper Studio in Mexico City, Masienda self-published this primer on nixtamalization. They have drawn on one notable academic and scientist, Amanda Gálvez, PhD, to highlight the nixtamalization basics, from history to science. They have similarly enlisted Lesley Téllez, a culinary tour guide and Mexican cookbook author, to help edit and contextualize this phenomenon for the home cook. And finally, they have featured several of the dynamic stateside chefs with whom Masienda has collaborated, each of whom approaches nixtamalization in a distinct and personal way.
Doña Rosa x Masienda Tortilla Press
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 they worked with this style of press, they 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, they’ve brought back as many of these handmade presses that their suitcases could carry. Entertained by their efforts, Doña Rosa eventually agreed to make a limited number of presses just for Masienda. For extra style and food safety, they 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 tortilladora collaboration is ready for its debut.
Base Dimensions: 9.5” x 8.75”
Capable of producing tortilla diameter up to 6.5”
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.