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....
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,...
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...
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...
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...
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...
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 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,...
We are thrilled to announce the launch of our very own YouTube channel! Subscribe to get real-time updates on new “how-to” videos covering the masa-making process and more. We will be covering the entire kernel-to-masa process over the next few weeks. Stay tuned, drop us any questions you have...
Whether manual or mechanized, we have yet to find a better piece of technology for grinding nixtamal into masa than the traditional surface derived from volcanic rock (basalt). Volcanic rock is naturally porous, filled with thousands upon thousands of tiny nooks and crannies that give nuance and aeration to...
