MASA: The Book Tour
MASA: The Book Tour
After *much* anticipation (and a few supply chain snags), MASA: Techniques, Recipes, and Reflections on a Timeless Staple will be released on September 13, 2022. Wherever you are on your masa-making journey, we hope it serves as a constant companion you can reference and cook from for years to come. You can pre-order MASA almost everywhere books are sold:
Masienda | Now Serving LA | Amazon | Barnes & Noble | Bookshop | Target | Apple Books | Google Books
MASA: The Trailer
MASA: The Book Tour
In other book news, we’re taking our hardcover homie on tour! We’d love to see your face in LA, NY, DC, Oakland, San Antonio, Austin, or wherever your travels may take you. We've also got some virtual events lined up available to anyone with a decent wi-fi connection.
We’re throwing a backyard masa extravaganza on our home turf—Los Angeles folx, we hope you’ll join us for MASAFEST on Saturday, September 10. Keep an eye on this space and Instagram for more updates.
Virtual / Sep 7
Sign up for Jorge's virtual cooking class Beyond Tortillas: More You Can Do with Masa at Milk Street Cooking School. Use code MASIENDA for 15% off the class.
Los Angeles / Sep 10 & 14
We hope you can join us at Masienda's LA HQ on September 10 for our second edition of MASAFEST, an open-air food festival featuring food and drinks from Taco María, Ditroit, Poncho's Tlayudas, Quarantine Pizza and Los Dorados. Plus, DJ José Galván will be setting the vibe with great music. Guests who pre-register on Eventbrite before September 6 will receive a FREE bag of Masienda Heirloom Corn Masa Harina upon checking in.
On September 14, Jorge will lead a conversation at Second Home with chefs Carlos Salgado of Taco Maria, Arturo Enciso of Gusto Bread, and Elizabeth Heitner and Nestor Silva of Malli to discuss the role of masa in kitchens across Los Angeles, with drinks and masa-based small bites from our guest chefs. Purchase tickets here.
New York / Sep 11-13
In homage to Pujol's famous taco omakase, the team at Cosme is putting on a special MASAkase tasting menu for three nights, from September 11-13. Reservations available through Resy.
Washington DC / Sep 13
We'll be at DC's finest cookbookstore, Bold Fork Books in Mt. Pleasant on September 13, for an evening of conversation, snacking and book signing alongside the Washington Post's Daniela Galarza. Purchase tickets to the event here.
Oakland / Sep 15
Jorge joins Chef Domenica Rice, Sana Javeri from Diaspora, and Chef Gonzalo Gonzales of Nopalito at Bombera restaurant on September 15, with masa-based bites. This event is sold out.
Austin / Sep 18
We're popping up at Nixta Taqueria's monthly Xolovino Wine Club on September 18: Nixta's chefs will pair masa-centric dishes with a selection of wines for a night of eating, drinking, and celebrating all of masa's glory. Purchase tickets here.
San Antonio / Sep 19
On September 19, Jorge will be talking about masa's place in history and modernity with Texas Monthly Taco Editor José Ralat, Chef Rico Torres of Mixtli and UTSA, home of the Mexican Cookbook Collection, which spans 2,000 titles from 1789 to the present. Purchase tickets here (free for students).
Miami / Sep 21
Los Felix is hosting Jorge in his Miami hometown for a MASA pop-up, featuring a signing in partnership with Books & Books, and a few masa-based specials on the restaurant's menu. This event is not ticketed and is open to the public. If you wish to book a table at Los Felix, you can do so via Resy. Bar seating is first come, first served.
Virtual / Sep 22
Our friends at Book Larder in Seattle will be hosting a virtual author conversation with writer Lesley Tellez. Link to register here.
What people are saying about MASA:
“MASA is the book I have been longing for since I made my first trip across the border and tasted a freshly made tortilla from corn ground by hand. Maíz is the backbone of Mexican cuisine, and MASA tells its story and elevates its status while making it accessible to the home cook.” —Rick Martinez, chef and author of Mi Cocina
“Jorge Gaviria has been a pioneer in spreading the delicious gospel of freshly made masa, and MASA is a wonderfully personal and wide-ranging guide to its world. Here are its historical ups and downs, the remarkable process that creates it from dry corn, and recipes from across the Americas that show off its versatility and unique flavor.” —Harold McGee, author of On Food and Cooking and The Curious Cook
“MASA is the book I’ve been wanting for decades. Jorge understands corn like no one else—from the small farms all the way to its brilliant transformation into masa, the staple that has nourished and inspired civilizations for millennia. Jorge offers a thorough catalog of traditional masa preparations, but it’s the modern recipes he has included from our new generation of chefs that clearly announce masa’s place as one of the greatest ingredients the world has known.” —Rick Bayless, chef, restaurateur, PBS television host, and bestselling author
“It’s hard to believe that masa, the ubiquitous, delicious, and foundational dough, had yet to receive its close-up until now. From organic tacos to tamales and pupusas to arepas, Jorge connects diverse cultures and traditions to create this beautiful and definitive guide to a staple we all know and love.” —Alice Waters, chef, restaurateur, author, and owner of Chez Panisse
“MASA is an informative, instructive, beautiful book that makes the ancient new again and the ubiquitous something special.” —Gustavo Arellano, Los Angeles Times, and author of Taco USA: How Mexican Food Conquered America
“Like all of us, each grain of corn is unique but is also part of its own generational identity. Jorge understands the value of corn and the chain from which it emerges. MASA is an essential tribute to this connection.” —Enrique Olvera, chef and owner of Pujol and Cosme, author of Tu Casa Mi Casa