Made with Blue Cónico, our Heirloom Blue Corn Masa Harina is a fine-ground nixtamalized corn flour that looks as good as it tastes. Its deep flavor comes from high quality heirloom corn, which is cooked, slow dried and milled to perfection in small batches. Plus, blue corn is naturally rich in anthocyanins, the same antioxidants that make blueberries blue and are connected to a whole host of health benefits.

Please note Molinitos and any wholesale corn bags ordered with them are expected to ship out 12/15.

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. 

Looking to produce masa at scale? Molino 7.5 is fabricated with small tortillerias and high volume restaurants in mind. Its full stainless steel construction, 7.5hp motor, 8" volcanic stones, and high-capacity automatic hopper make processing up to 400 lbs of masa per hour a breeze. 

Want to chat further? Reach out to molinito@masienda.com to discuss incorporating a large mill into your production. 

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 info@masienda.com. Order 4 pairs and receive an automatic $50 discount. 

Known as frijolón pinto (large, multi-colored bean) in its home state of Oaxaca, this variety of Ayocote is plump and earthy, with a flavor reminiscent of meaty mushrooms.

Ubiquitous in kitchens across Mexico, the Molcajete is a mortar and pestle made of fine-grained lava rock used for grinding spices and chiles, and preparing salsas, guacamole, and more. We partnered with artisan Don Enrique of San Salvador El Seco, Puebla, on a design that'll not only produce the ideal texture and consistency for our favorite dishes, but also look great displayed on the kitchen counter.

The best tortilla press, according not just to us but also the experts at Epicurious, Saveur, America's Test Kitchen and others. It comes from the heart of Oaxaca’s Central de Abastos, where Doña Rosa has been selling her design to locals for longer than she can recall. Its pure heft (thanks to hot rolled steel) and tight calibration make a range of tortilla thicknesses possible. Plus, it's been powder coated stateside with FDA-grade paint in three stylish hues. This artisan-made press will help you take your tortillas to the next level. 

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.

The best tortilla press, now with a little sass. In honor of Rick Martínez’s bestselling Mi Cocina, we’re re-releasing our limited edition collaboration Doña Rosa Tortilla Press in ‘Sassy Pink,’ an homage to the bright, bold colors of Mexico. This press is the favorite of the experts at Epicurious, Saveur, America's Test Kitchen and others. It comes from the heart of Oaxaca’s Central de Abastos, where Doña Rosa has been selling her design to locals for longer than she can recall. Its pure heft (thanks to hot rolled steel) and tight calibration make a range of tortilla thicknesses possible. We then powder coat it for a smooth, wipe-clean finish. This artisan-made press will help you take your tortillas to the next level.