Our Best Recipe For Homemade Tortillas Using Masa Harina

All of Our Favorite Taco Recipes

Can You Guess What These Masa Pancakes Are Missing?

Make the World's Most Perfect Breakfast: Huevos Rancheros

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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

Our Favorite Salsa Recipes
Flautas ahogadas

Drown Your Flautas in Salsa
Pot of birria

This Birria is a Taste of Home

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Jorge Gúzman's Sikil Pak

Jorge Gúzman's Sikil Pak
Facade of Cathedral in Oaxaca City

Where to Eat in Oaxaca City
Freshly made buñuelos on a heating rack

Allison Osorio's Buñuelos in Piloncillo Syrup
A bowl of albondigas alongside tortillas

Allison Osorio's Warming Sopa de Albóndigas
Choco Tacos with Champurrado Ice Cream, dipped in Dark Chocolate and Peanuts

Allison Osorio's Ode to the Choco Taco
Molcajete being sculpted with chisel and pick

How Our Molcajete Is Made
Bowl of pozole rojo topped with cabbage, avocado, cilantro, onions, and radishes

Our Best Recipe for Pozole Rojo
Slices of blue and yellow marbled cornbread

This Marbled Cornbread Is a Thanksgiving Showstopper
Baked Yellow and Red Masa Biscuits Topped with Honey

Cornbread 🤝 Biscuits
Black bean and cheese tamales topped with mole sauce and roasted pumpkin seeds

Hugo Gamino's Black Bean and Cheese Tamales

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.