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The Quest for Chicatanas
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Salsa de Chicatanas: The Local, Seasonal Salsa Made From... Ants
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The Best Salsa Verde Recipe to Make in a Molcajete
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Add Some Pow to your Pizza (& Everything Else) with Salsa Macha
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These Breakfast Tacos With 50/50 Tortillas Will Blow Your Mind
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Sean Sherman, The Sioux Chef, Makes Nixtamal with Wood Ash
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Our Best Recipe For Homemade Tortillas Using Masa Harina
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Sal de Gusano is Mother Nature’s Pairing: Salt, Worms and Agave
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Masienda Presents: Matt Diaz of For All Things Good
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Fermin Nuñez's Enfrijoladas Are The Definition of Comfort Food
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Our Story
Since 2014, we’ve on a mission to connect more people to the culinary and cultural richness of the Mexican kitchen.
2021 Sourcing Report
Read the latest Masienda sourcing reports, outlining our supply chain wins and challenges, plus key milestones.
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