Our Best Recipe For Homemade Tortillas Using Masa Harina
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Bring the Beach to You With Masa-Battered Tacos de Pescado
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The Blue Corn Waffles Breakfast Dreams Are Made Of
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Our Favorite Salsa Roja
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Top Articles

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
Plate of enchiladas divorciadas in red and green sauce topped with crema and queso fresco
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Enchiladas Divorciadas: Why Choose Red or Green When You Can Have Both?

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Bowl of Arroz con Leche with Champurrado garnished with champurrado mix and sweet crema
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Champurrado Arroz con Leche
Bowl of Bayo Beans
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How to Make Frijoles de la Olla

The Good Stuff

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Bowl of tortilla soup with tortilla strips, avocado, cilantro, sour cream and lime
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Tortilla Soup (Sopa Azteca)
Jorge Gúzman's Sikil Pak
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Jorge Gúzman's Sikil Pak
Facade of Cathedral in Oaxaca City
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Where to Eat in Oaxaca City
Freshly made buñuelos on a heating rack
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Allison Osorio's Buñuelos in Piloncillo Syrup
A bowl of albondigas alongside tortillas
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Allison Osorio's Warming Sopa de Albóndigas
Choco Tacos with Champurrado Ice Cream, dipped in Dark Chocolate and Peanuts
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Allison Osorio's Ode to the Choco Taco
Molcajete being sculpted with chisel and pick
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How Our Molcajete Is Made
Bowl of pozole rojo topped with cabbage, avocado, cilantro, onions, and radishes
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Our Best Recipe for Pozole Rojo

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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