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How to Get Your Tortillas to Puff Every Time

How to Get Your Tortillas to Puff Every Time

Molcajete with salsa roja
Salsas

Our Favorite Salsa Recipes

Flautas ahogadas
Traditional

Drown Your Flautas in Salsa

Pot of birria
TacosTraditional

This Birria is a Taste of Home

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The Coziest Mushroom & Masa Soup for Fall

The Coziest Mushroom & Masa Soup for Fall

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

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

The Good Stuff

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Field of corn and marigolds in Oaxaca, credit Molly DeCoudreaux

What Día de los Muertos Means to Us

Sliced hibiscus pan de muerto made of corn

Hibiscus Pan de Muerto With a Corn-y Twist

Corn thumbprint cookies with jam

These Corn Thumbprints are Perfect for Your Holiday Cookie Box

Masa gelato and shortbread by Brian Levy

This Gelato Is Chock Full of Corn Flavor

Masa concha using Masienda Red Masa Harina

Weekend Baking Project: Red Masa Conchas

A plate of sliced fudgy champurrado-style masa brownies

These Fudgy Brownies Have a Surprise Ingredient

Ana Castro's Chilaquiles Verdes

Ana Castro's Chilaquiles Verdes

Spinach, Jamaica and Caramelized Onion Sopes

Plant-Based Spinach & Hibiscus Sopes from Kate Ramos

The Masa Map

Discover masa makers around the country.

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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

New to Masienda? New to nixtamal? Browse responses to frequently asked questions.