Masa Shapes: Pozole
I don't know about you, but we here at Masienda HQ have been waking up to some mighty chilly days. OK, OK, chilly for Los Angeles! Though winter doesn't officially start for a few more weeks, we're deep in pozole mode right now, nonetheless. Pozole is both a comforting dish and one...
Masa Shapes: Champurrado
When temperatures drop, we’re more than ready to swap our typical agua fresca (made with heirloom hibiscus of course) for a drink that’s slightly more decadent, warming, and, well, seasonal. Cue the champurrado. Champurrado is enjoyed year-round for breakfast throughout Mexico, specifically Oaxaca, including special occasions like Dia de los...
Comal Care: A seasoning guide to Made In x Masienda Comal
What's up with seasoning? Seasoning is the process of treating the surface of Comal with a non-stick coating formed from polymerized oil, which fill the small pores of its surface. A healthy layer of seasoning, also known as patina, will protect your Comal from rust and create a one-of-a-kind non-stick...
Masa Feature : Heirloom Blue Masa Harina (the wait is finally over!)
Have you ever tried to perfect something for months, maybe even years, but you could never get it just right? And then, when you finally did, you had a complete eureka (!) moment and you couldn’t be more excited about sharing it with others? That is exactly how we feel...
How corn kernel structure affects masa
Do these blue kernels look the same to you? What about taste? If you had to guess--just by looks--would you say they cooked and tasted the same? (Hint: nope!) This varietal juxtaposition is a humbling reminder to us of just how much nuance there is to even the simplest-seeming of ingredients....
Masa Feature : Bolita Belatove with Justin Crawford
We're joined this week by our friend, Justin Crawford, a return contributor to our Masa Feature column. Justin is an avid home cook who, pre-pandemic, helmed the bar program at San Francisco's famed Nopa restaurant. Justin and I separately tackled Masienda's bolita belatove for tlacoyos and tortillas, respectively. As always,...
Masa Feature : Pozole with Chef Sarah Thompson (Elio & Cosme)
Pozole is a celebratory dish. And while its highest holiday associations may indeed be New Year's Eve, Christmas or Mexican Independence Day--all Winter and Fall holidays to be sure--it nevertheless felt fitting to channel a celebration, in honor of our next guest. Chef Sarah Thompson is a consummate badass. Since...
Masa Feature : Corn-tine tamales with Mira Evnine
I don't love tamales. There, I said it. Yes, I recognize the irony, and, no, it's not you--or your tamal--it's me. You're both great, really. It's a texture thing. And, as far as texture is concerned, there are two more widely-known (though, to be sure, certainly not the only two) masa genres...
Masa Feature : Red Cónico (Estado de México)
Welcome back to another installment of Masa Feature, friends! We're back at it with fellow masaphile and puff commander, Justin Crawford (@ipecacfoods). In case you missed it, Justin is a home cook performing masa miracles using a hand-cranked mill (that’s right, no Molinito required). This week, we remotely tag-teamed red...
Masa Feature : White Bolita (Oaxaca)
Friends, given the time warp in which we all seem to find ourselves, we have passed an executive order to convert Masa Feature to a weekly special, for now. And, damn, this week is special. We’ve been seeing some incredible cooking from so many of you at home, most...
Masa Feature : Blue Chalqueño (Oaxaca)
We're thrilled to (finally!) be kicking off a new series at Masienda called Masa Feature, where we take a featured varietal all the way from kernel to masa (and beyond) and share our cooking, aesthetic and tasting notes with you to reference at home. We hope that Masa Feature...
MOLINITO is going on TOUR(ito)
Molinito and Masienda are proud to present: Molinito Tour(ito). Due to the overwhelming excitement for the launch of this revolutionary molino, the Masienda team is taking Molinito on the road for a special soiree near you. Each stop will feature an intimate Kernel-to-Masa tortilla class led by Masienda founder,...
