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 Weekly, 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 monthly 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 Monthly, 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 Monthly...
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...
