Heirloom White Chalqueño Corn (Tlaxcala)

(Video above^^^From Milpa to Mesa–translation: “From Corn Farm to Table”–is a preview of the kernel-to-masa process that turns heirloom corn into fresh masa.)

Originating from the Chalco region of Estado de México, chalqueño varieties are peak masa texture. This particular varietal hails from Tlaxcala, about a two hour drive from Chalco. In our humble opinion, chalqueño produces a pitch-perfect table tortilla; it’s tender, pillowy—ethereal, really. While it can produce a fine recipe tortilla (i.e., for enchiladas, enfrijoladas, etc.) and can even be coaxed into totopos or tostadas, its highest and best use is for the kind of tortilla that puffs (i.e., a table tortilla).

It has a soft starch that you’ll want to monitor closely while cooking, lest it overcook. A perfectly-prepared chalqueño batch should yield a tortilla texture that gives soft, flour tortillas a run for their money.

White chalqueño has a soft, creamy flavor that is secondary to its exquisite texture.

By accepting delivery of the landrace maize or heirloom beans associated with this order, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold in strict accordance with the Nagoya Protocol and state sales tax regulations.

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