On Masa

A Guide to Masa Harina

Masa harina is an ingredient often cited in recipes and referenced casually in conversation and comments as the trick to making the BEST tortillas with little to no effort. That said, its utility extends well beyond the tortilla. Masa harina will have you on your way to homemade tamales,...

The World’s Best Tortilla Press

Deep in the labyrinthine heart of Oaxaca’s Central de Abastos, Doña Rosa has been selling quality-made tortilla presses to locals for longer than she can recall. Unlike other presses you may have encountered on display in a restaurant or for sale at an artisan market or shop, a Doña...

Masa Shapes: Huarache

Once upon a time, I routinely struggled to summon enough effort to put a meal together on Monday evenings. Most often, I'd simply get out of work too late to justify a full-blown culinary production. This would inevitably lead to some combination of dry corn flakes, scrambled eggs and/or...

Heirloom Corn FAQ

What does heirloom mean? An heirloom is something of value that has been passed down across multiple generations. In this case, heirloom corn comes from farmer-preserved seeds that have been hand selected for the best flavor and maintained for hundreds (even thousands) of years. Each generation does its own part...

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...