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 [...]
Manufacturers say that machines like Molinito can last forever (or certainly a very long, healthy life in restaurant years), but as molino consumers ourselves, we noticed that no manufacturers ever prepared us for how to achieve that kind of longevity. As a result, we’d see molinos break down within [...]
