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How to Get Your Tortillas to Puff Every Time
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How to Get Your Tortillas to Puff Every Time

Bowl of pozole rojo topped with cabbage, avocado, cilantro, onions, and radishes
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Our Best Recipe for Pozole Rojo

Bowl of tortilla soup with tortilla strips, avocado, cilantro, sour cream and lime
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Tortilla Soup (Sopa Azteca)

Plate of tacos de picadillos topped with lettuce, sour cream, queso fresco, y salsa
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Quick and Easy Tacos de Picadillo

Bowl of carne en su jugo, garnished with radishes, cilantro and paired with freshly made tortillas
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From Guadalajara with Love: Carne en su Jugo

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Tamales with Masienda masa harina
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Tamales from Masa Harina

Slices of rich and tender cornbread
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The Corniest Cornbread

The Good Stuff

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A Hearty Main Dish, Perfect for Vegetarians
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A Hearty Main Dish, Perfect for Vegetarians

The Coziest Mushroom & Masa Soup for Fall
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The Coziest Mushroom & Masa Soup for Fall

The Universe Beneath the Forest Floor: Oaxaca's Mushrooms and Their Stewards
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The Universe Beneath the Forest Floor: Oaxaca's Mushrooms and Their Stewards

Field of corn and marigolds in Oaxaca, credit Molly DeCoudreaux
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What Día de los Muertos Means to Us

Sliced hibiscus pan de muerto made of corn
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Hibiscus Pan de Muerto With a Corn-y Twist

Corn thumbprint cookies with jam
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These Corn Thumbprints are Perfect for Your Holiday Cookie Box

Masa gelato and shortbread by Brian Levy
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This Gelato Is Chock Full of Corn Flavor

Masa concha using Masienda Red Masa Harina
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Weekend Baking Project: Red Masa Conchas

The Masa Map

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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.

Our Sourcing Practices

Read the latest Masienda sourcing reports, outlining our supply chain wins and challenges, plus key milestones.

Your Questions, Answered

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