Wholesale (all)

Wholesale

As former restaurant professionals, we know the importance of sourcing ingredients with integrity and honoring the people behind them. Our Wholesale program is for restaurants, tortillerías and retailers interested in heirloom corn, heirloom masa harina and other delicious single-origin ingredients.

 

For more information, see our Wholesale Guide .

50 lb

Fine-ground nixtamalized corn flour, made from single origin heirloom blue corn sourced from our farmer partners in Mexico. The same recipe as our 1kg bags.


Rich in anthocyanins (the same antioxidants that make blueberries blue); tasting notes of earthy sweet corn, rich blue color.

50 lb

Fine-ground nixtamalized corn flour, made from single origin heirloom white corn sourced from our farmer partners in Mexico. The same recipe as our 1 kg bags.


Light, floury starch for a pillowy table tortilla; doesn’t absorb much oil when fried; concentrated, decadent corn flavor.

50 lb

Fine-ground nixtamalized corn flour, made from single origin heirloom yellow corn sourced from our farmer partners in Mexico. The same recipe as our 1kg bags.


Deep yellow color; sweet, vegetal tasting notes of carrots and butternut squash.

50 lb

Fine-ground nixtamalized corn flour, made from single origin heirloom red corn sourced from our farmer partners in Mexico. The same recipe as our 1 kg bags.


Light, floury starch for a pillowy table tortilla; doesn’t absorb much oil when fried; concentrated, decadent corn flavor.

Yields an eye-catching warm pink masa with an outstanding taste and texture. 

55 lb
Our Yellow Cónico is grown in the highlands of Atlacomulco in Estado de México and produces a light and lovely golden masa. Along with Blue Cónico and Red Cónico, classic Yellow rounds out our offerings of this delectable, versatile heirloom corn that we find ourselves reaching for again and again.
55 lb
With an elongated cob and large, floury kernels, Elotes Occidentales are known for their natural sweetness and light starch density, and are suitable for all masa preparations.

Though typically used for pozole and chicales, they’re prized for making sweet and colored atoles and pinoles.
55 lb

Blue Cónico is a household favorite at Masienda, and one that has historically only been available in smaller quantities. Its deep blue color, tender texture and sweet, grassy flavor make it one of our favorites for classic applications like table tortillas.

44 lb
Proudly sourced from a farming community in Estado de México, Cacahuazintle is the star of pozole throughout Mexico. With a soft, floury starch and large kernel size, it blooms into a beautiful, hearty addition to any soup or stew. Our corn has not yet been nixtamalized, so make sure you process it according to your recipe. 
55 lb
Creating a lovely warm pink or light red masa, the Red Cónico varietal is a sight to behold. It’s grown in Estado de México by our partner farmer Armando, and this scarlet beauty just happens to be his favorite varietal. It makes for an excellent table tortilla.
55 lb
This Tlaxacaltecan varietal of pink heirloom corn is akin to a Chalqueño, but a bit denser. While it is traditionally used for atole dulce, a warm, sweet masa beverage, Xocoyul lends itself seamlessly to a variety of masa applications, such as quesadillas with fresh quesillo or festive pink tamales.
55 lb
The eye-catching, richly pigmented Purple Cónico (Cónico Morado) has taken our team on corn-hunts across many Mexican states. On the cob, or elote, its kernels are a beautiful inky purple hue, while it yields a masa that ranges from mauve to earthy red.

Molinito is the first molino of its kind to be created for professional and home use, constructed with fully stainless steel components that respond directly to the demands and spatial limitations of the working kitchen. It is light, nimble, and tastefully efficient. 

55 lb
White Cónico, otherwise known as Cónico Cremoso, is a varietal that has a wonderfully creamy flavor, through and through. This varietal yields a fluffy, light yellow masa that is infinitely adaptable for applications like tortillas, tetelas, sopes, huaraches and more. If you love the pillowy texture of White Chalqueño and the body of Cónico varietals, give Cremoso a try.   
55 lb
Olotillo is a workhorse that will produce a balanced masa, no matter the final application; it contains a light, floury starch for a pillowy table tortilla and a dense enough body for making perfect tostadas, totopos and recipe tortillas (i.e., tortillas meant for enchiladas, enfrijoladas, etc.) that don’t absorb excess oil when fried.
55 lb
Quite simply the most flavorful black beans we’ve ever tasted. Everything you love about this staple, yet fuller and deeper in every way. Named after the indigenous Chatino community of Tiltepec, located in Oaxaca’s coastal region where these delicious beans are grown and harvested.
55 lb
Move over, pintos. The Bayo bean, or frijol bayo, delivers a sweet, earthy flavor and a deliciously creamy texture, making it a team favorite. Uncooked, the beans are a shade of pinkish brown; while cooked, they’re closer to a tan. Add a little Avocado Leaf or some fresh epazote to your pot for extra depth of flavor.
55 lb
How could you not love a bean with butter in the name? These Mantequilla Beans are tender, sweet and quite versatile, ideal for a beans-and-greens stew, protein-rich salads or even a vegan bean dip. If you’re looking for some of the best heirloom beans around, look no further.
55 lb
Grown in Tlaxcala by our partner farmer Don Fernando, the Amarillo Bean is a hearty little legume with deep, earthy notes. It  has a brilliant color ranging from light to rich yellow, and plumps up into bean magic when cooked. Who doesn't love a brothy bowl of Amarillos alongside some rice and tortillas for a dose of plant protein with plenty of flavor? 
55 lb

These heirloom white beans from Oaxaca are tiny but mighty, rich in flavor and tender in texture. Simmer with Mexican oregano, guajillos, garlic, onion and chopped tomato, and you’ll have a nourishing bowl of beans with just the right amount of bite.

Molinito’s stones come directly from the heart of basalt country: Puebla, Mexico. Each set is fitted specifically to Molinito 1.0 and cannot be used on other molinos. For international shipping inquiries, please send us a note to [email protected]. Order 4 pairs and receive an automatic $50 discount. 

10 lb
Cal is the key to nixtamalization, the ancient Aztec cooking technique that preps heirloom corn to be ground into masa. Use it to improve the texture, flavor and aroma of raw corn and live out all of your masa dreams.
55 lb
Hailing from Chiapas, Tuxpeño is a versatile, delicious and richly pigmented varietal. It yields a masa with the deepest shade of yellow of all our varietals (Yellow Bolita being a close second). Because it could be found across Mexico in a range of climates and growing conditions, it was well suited for seed breeding and was used to create the ubiquitous Yellow #2 breed of commodity corn grown throughout the US. We wish its genetics hadn’t been hijacked but we understand why it happened: The original Tuxpeño has an intensely corn-like flavor like no other.
55 lb
The sister of White Olotillo, Yellow Olotillo embodies a similar workhorse spirit yet yields a slightly darker yellow masa. Its light starch density gives it plenty of versatility, from tortillas to tostadas, tamales to arepas.
55 lb
Yellow Bolita yields a rich, beautiful yellow masa with sweeter vegetal notes that bring to mind carrots and butternut squash. Its denser starch content means it can support the structure of larger tortillas and always has a lovely toothsome finish. Also a delicious choice for pozole, polenta, and grits.
55 lb
Chalqueño varieties — whether white or yellow — produce a pitch-perfect table tortilla. It’s tender, pillowy — ethereal, really. While White Chalqueño can be coaxed into totopos or tostadas, its highest and best use is for the kind of tender tortilla that’s perfect on its own, maybe rolled up with a bit of salt.

**not available for online purchase, only available via distribution**

These ready-to-fry 6” tostadas are specially made with a coarser grind of masa to ensure a final outcome that’s not only crispy and crunchy, but will also hold up under the weight of any number of toppings. Coarser grind = less oil retention, meaning no soggy tostadas here.

 

**not available for online purchase, only available via distribution**

These ready-to-fry chips are a line cook’s BFF, and can be prepared à la minute
or batch-fried before service. Made with a coarser grind of masa to ensure little to no bubbling or blistering during the fry. Thaw, drop, and fry for the best chips ever.

CASE OF 10 (2.2LB EACH)

Fine-ground nixtamalized corn flour, made from single origin heirloom white corn sourced from our farmer partners in Mexico.

Light, floury starch for a pillowy table tortilla; doesn’t absorb much oil when fried; concentrated, decadent corn flavor.

May ship separately from pallet orders. 

CASE OF 10 (2.2LB EACH)

Fine-ground nixtamalized corn flour, made from single origin heirloom blue corn sourced from our farmer partners in Mexico.

Rich in anthocyanins (the same antioxidants that make blueberries blue); tasting notes of earthy sweet corn.

May ship separately from pallet orders. 

CASE OF 10 (2.2LB EACH)

Fine-ground nixtamalized corn flour, made from single origin heirloom yellow corn sourced from our farmer partners in Mexico. 

Deep yellow color; sweet, vegetal tasting notes of carrots and butternut squash.

May ship separately from pallet orders. 

CASE OF 10 (2.2LB EACH)

Our best-selling Heirloom Red Corn Masa Harina is a fine-ground nixtamalized corn flour. Its deep flavor and rich color comes from single origin red heirloom corn, which is cooked, slow dried and milled to perfection in small batches. It yields an eye-catching warm pink masa with an outstanding taste and texture. Never genetically modified. Always gluten-free.

May ship separately from pallet orders. 

2 oz Bag
Traditionally used throughout Mexico to cook beans and mole, avocado leaf has a beautiful herbal, anise-like flavor. Add whole leaves to a pot of beans, rice or braises, or grind them to mix into sauces and rubs. Ours are harvested by hand and sun-dried by the Cruz family in Santiago Cuixtla, Oaxaca.
40cm
This is an XL model — 15.75” (40cm) — of our popular Doña Rosa Tortilla Press, perfect for tlayudas or pressing multiple tortillas at once. It's made of hot rolled steel, making it hefty (i.e. 41 pounds), so it won’t wiggle or jiggle around on your countertop. Plus, this tlayuda press has been finished with food-safe powder coat for an additional level of peace of mind. 
55 lb

White Bolita comes from the Valles Centrales of Oaxaca and is often used for larger tortillas like tlayudas and quesadillas because of its starch density. It yields a beautiful, natural white masa with bolita’s signature sturdy composition. We also love White Bolita in pozole.

 

55lb
This landrace has thrived in the highlands of Michoacán thanks to the Purépecha people. This indigenous community notably thwarted the Aztecs on numerous occasions, maintaining its independence throughout pre-Hispanic history. We're so happy they fought hard to preserve this beautiful blue corn that makes a particularly pliable, delicious blue tortilla.
55 lb
Round, ‘ball-like’ Blue Bolita comes from the Valles Centrales of Oaxaca and is often used for larger tortillas like tlayudas and quesadillas because of its starch density. It yields a beautiful, warm blue masa with a sturdy composition (slightly softer than its white and yellow counterparts).
55 lb

Yellow jala, or jala amarillo, is known for its large and floury yellow kernels with natural sweetness. It’s suitable for all masa preparations, and prized for pozole. When fresh, it’s a favorite choice for elote.

This landrace corn is famous for producing the world’s longest cobs that can measure up to 17 inches. Due to the tall stature of the stalk — often between 13-16 feet — it must be hand-sown and is often harvested on horseback. Local competitions for the longest cob are a fun part of regional initiatives to encourage farming of this very unique landrace.

55 lb
Our Michoacán-grown Yellow Mushito is the lightest varietal we source for masa. It's been a staple at Masienda since day one, making for a soft, pliable tortilla and delicious corundas, a triangular, sometimes oval-shaped tamal from the region. Its masa is a golden yellow color with the barnyard-y flavor of a natural cheese rind.
55 lb
These plump, earthy ayocote morado beans are a rich shade of purple. They’ll add visual interest and deep flavor to any bean preparation; we love serving them simply in their broth, topped with cilantro and a fried egg.

The Ayocote plant is closely connected with the cultivation of corn, meaning they are traditionally grown in the same plot alongside each other.
55 lb
Once at risk for extinction, Bolita Belatove may be among the rarest of heirloom corn varieties in all of Mexico. Belatove is Zapotec for “maguey worm”, which shares a similar pink hue. With the right amount of cal (no more than 1% ratio to corn), it yields a beautiful mauve masa and distinctly nutty flavor. We’re hooked.
55lb
This landrace has thrived in the highlands of Michoacán thanks to the Purépecha people. This indigenous community notably thwarted the Aztecs on numerous occasions, maintaining its independence throughout pre-Hispanic history. We're so happy they fought hard to preserve this beautiful and vibrant red corn that makes a particularly pliable, delicious pink tortilla.
55 lb

White Jala, or Jala Blanco, is known for its large and floury kernels with natural sweetness. It’s suitable for all masa preparations, and prized for pozole. When fresh, it’s a favorite choice for elote.

 

This landrace is famous for producing the world’s longest cobs that can measure up to 17 inches. Due to the tall stature of the stalk — often between 13-16 feet — it is often harvested on horseback.

 

Local competitions for the longest cob are a fun part of regional initiatives to encourage farming of this very unique landrace.

11 lb / 5 kg
Our whole-flower hibiscus, or jamaica, has a range of culinary uses, from chilled tea to savory preparations like quesadillas. Ours comes from the same farmers who grow Masienda’s corn and beans in coastal Oaxaca. Each flower is hand picked and sun dried in order to maintain the ingredient’s integrity, resulting in a deeply juicy, citrus flavor and stunning crimson color.
1 KG / 2.2 LB
Pasilla Mixe is one of the rarest chiles in the world, and is exclusively grown in the Sierra Norte region of Oaxaca, a territory that is home to the indigenous Mixe people. Gently smoked for three days over smoldering oak wood, Mixe chiles are deep burgundy in color and complex in flavor: almost meaty in their smokiness, mild but assertive heat (like a less spicy chile de árbol), and raisiny sweetness.