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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Ana Castro's Chilaquiles Verdes
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Ana Castro's Chilaquiles Verdes

Spinach, Jamaica and Caramelized Onion Sopes
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Plant-Based Spinach & Hibiscus Sopes from Kate Ramos

The Good Stuff

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It's a Tostada Party!
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It's a Tostada Party!

Masa battered mushrooms
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Masa Battered Mushrooms with Smallhold

Comal: An Ancient Workhorse Made New and Built to Last
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Comal: An Ancient Workhorse Made New and Built to Last

Salsa Verde made in Masienda Molcajete
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The Best Salsa Verde Recipe to Make in a Molcajete

How to Make Pupusas Sazonadas with Loisa
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How to Make Pupusas Sazonadas with Loisa

Masienda Presents: Poncho Martínez of Poncho’s Tlayudas 
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Masienda Presents: Poncho Martínez of Poncho’s Tlayudas 

MASA: Techniques, Recipes, and Reflections on a Timeless Staple by Jorge Gaviria founder of Masienda
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MASA: The Book Tour

Ana Castro of Lengua Madre hosts friends at her home
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Masienda Presents: Ana Castro of Lengua Madre

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.