Our Story

Frequently Asked Questions

The dough produced from nixtamalized, stone-ground corn (i.e., maize, the grain kind—not the sweet corn we’re used to eating on the cob) that transforms into hundreds of Mesoamerican food staples, including tortillas, tostadas and tamales.

Nixtamalization (nix-ta-ma-li-za-tion) is the ancient, Mesoamerican process of steeping corn kernels with an alkaline ingredient (e.g., slaked lime, ash, etc.). This process softens the corn, imparts calcium and activates the essential amino acids and vitamin B3 found naturally in each kernel. Pretty incredible stuff and worth trying out, yourself, if you ask us. For helpful, easy-to-follow tips on nixtamalization and masa preparation, check out Nixtamal: A guide to masa production in the United States.

The masa industry is, in fact, a juggernaut. For example, Gruma, the masa behemoth behind Maseca, Azteca Milling, Mission and Guerrero, grossed $3.7 billion in 2017, alone. What’s more, within the last 50 years, the industry’s vast but hyper-consolidated value chain has relied on environmentally damaging agricultural systems and commodity blandness to stake its market and cultural dominance.

As consumers, ourselves, hungry for a holistically-deeper connection to our food, we saw an opportunity to do things differently.

Masa (see above) + Tienda (“store”) = Masienda.

Ah, the mythical puff. The puff can be thought of as equal parts culinary magic and Masienda metaphor.

In the literal sense, the puff is to table tortilla making what the crumb (immortalized by the “crumbshot”) is to bread baking. That’s to say, it’s a sign that your table tortilla (i.e., the pliable kind that you pass around the table and/or make into a taco) was superbly executed.

A puff occurs during the cooking process of a tortilla, wherein, once meeting heat, the trapped moisture at the tortilla’s core expands outward in the form of steam. A ballooning puff is born, as a result. Though a marvel to behold, it’s about far more than just aesthetics. The puff helps to ensure that the tortilla cooks evenly through the center while also maintaining proper moisture and elasticity.

A tortilla puff is made possible when a tortilla’s raw masa is sufficiently elastic, finely ground, well hydrated, evenly compressed and applied to a hot enough surface that can convert its trapped moisture into steam. These five factors must be in equilibrium to achieve that cooking climax, that buoyant bounce, that gravity-defying liftoff.

At Masienda, we find ourselves in perpetual pursuit of the perfect puff. Not just for ourselves, of course; we want to ensure that you, too, are equipped with the ingredients, tools and resources to get the job done.

This brings us to the puff’s metaphoric significance at Masienda.

A puff is achieved through balance–from milpa to mesa and from kernel to masa. It is our internal measure that everything and everyone across the masa value chain is in stasis; our farming partners, their agricultural methods, our teams, logistics providers, masa culture and puff partners like you.

To achieve this kind of end-to-end harmony is to live in the puff. With so many moving parts in such an unprecedented value chain, it’s not always easy. But with learnings consistently acknowledged and intentions sharply focused, the puff is ever present.

May the puff be with you.

It would be our pleasure. First, be sure to check out our videos on achieving the perfect puff at home. For masa harina users, take a look at this 90 second video. For kernel-to-masa users, check out this video on pressing a tortilla that puffs.
Still have questions? Email our dedicated Puff Line at puff@masienda.com and one of our real-life, LA-based team members will be in touch with you shortly.

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 to further perfect the corn’s flavor and quality before it’s passed on to the next generation. Heirloom corn is totally different than the hybrid corn that makes up 99.9% of what is grown in the US (including virtually all organic corn); it is 100% farmer owned and exists outside of the large-scale value chains that we associate with genetically-modified corn, cattle feed and ethanol. Think of it as expressly culinary, not commodity.

Yes, all Masienda corn is non-GMO (it’s technically illegal to grow genetically-modified corn in Mexico!) and grown with a diversity of regenerative practices. Unlike conventional treatment of non-GMO grains across the world, no pesticides or fumigants are used at any point in Masienda’s post-harvest handling.

While some growers and cooperatives are large enough to justify organic certification (and are indeed certified organic), the truth is that it can be a prohibitively expensive proposition for the scale of farmers with whom we work. The average Masienda farming partner independently manages around 5-10 acres of land—for comparison, the average family farm in Iowa is 351 acres. That said, we are incrementally working to support several of our partner communities’ and cooperatives’ efforts to completing third-party organic certification.

We’re so glad you asked! For our Impact Report in English, read here. Para Español, lea aquí.

Masienda is the first to create a premium, scalable market for surplus corn grown by smallholder subsistence farmers in Mexico. Masienda concentrates its efforts in communities living below the international poverty line, where it can maximize economic impact for at-risk families and the rare varieties they grow. Market demand permitting, those farmers who opt to participate are able to do so at no risk, whatsoever. A radical departure from the informal “coyote” systems that (at best) take farmer surpluses on consignment, payment is immediately issued to farmers, following product quality evaluation. Premiums reach between 2x to 5x more than farmers would otherwise command for hybrid, commodity grain.

Masienda has historically determined its purchase pricing with the input of third-party agencies, community-supported non profits and foundations. Pricing is assessed in the immediate weeks leading up to each harvest cycle. Masienda weighs a wide spectrum of factors affecting farmers and production, with considerations ranging from crop yields to currency exchange and varietal scarcity. Demand permitting, Masienda opens its aggregation season one month after harvest takes place in a given region. This window is intended to provide enough time for farmers to collect and sort materials for surplus, if any. All transactions are documented through a written contract, which certifies price, surplus declaration (i.e., check against sale of subsistence crop), weight (in order to document/track against historical index within a given community/for a particular farmer), etc. Farmers are then paid directly and immediately, according to previously determined price index, after weight has been measured, pathogen testing performed and any rejected materials have been returned.

In lieu of a formal certification program, Masienda has developed a comprehensively equitable approach to sourcing standards, since its founding. To date, no formal fair trade certification program exists for corn, heirloom or otherwise. One would think fair-trade certifiers would be quick to capitalize on a new supply chain opportunity, but our experience has ironically proven otherwise. Despite our best attempts to become fair-trade customers and collaborators, the “leading” fair-trade certifiers have declined our requests, citing the following reasons:

“Thanks for reaching out. While it’s great to hear that you are interested in certifying heirloom corn, we do not currently have the capacity to introduce a new category to our certification.” -Paul Rice, Fair Trade USA

Frustrating, yes, but we really had to laugh at this next one…

“One of the pillars that Fairtrade stands on is that we exist to alleviate trade imbalances and injustices in crops that are undermined. Due to Conventional Corn’s prevalence domestically, the crop may not be viewed to have an imbalance.” -Manager, Fairtrade America

So, while Masienda appreciates the work that fair-trade certifiers have done to raise awareness and standards for equitable markets, the idea of spending several (more) years begging to pay tens of thousands of dollars for certification from these agencies hardly qualifies as a constructive use of our time or resources. Instead, we will continue to refine our standards and lead the way for responsibly sourcing and commercializing identity-preserved corn in economically disadvantaged communities. We take solace in knowing that we’re not alone in blazing our own fair-trade path. Companies such as Counter Culture Coffee have created thoughtful, impactful sustainability models in developing communities across the world.

Masienda uses strictly organic post-harvest handling methods for all of its raw ingredients–that means no pesticides whatsoever.

For this reason, we recommend storing Masienda 5 lb bags of heirloom corn and beans in a cool, dry place and consuming within 30-60 days. For extended storage, we recommend storing in the freezer, where it will keep indefinitely.

For 55 lb bags of heirloom corn and beans, a cool, dry place will suffice for both short and long-term storage. Each bag contains an ultra-hermetic liner that protects against live insects that are commonly attracted to pesticide-free dry ingredients.

For Masienda’s Chef-Grade Masa Harina, we recommend consuming by the recommended “best by” date, however, its low moisture should keep the masa shelf stable for longer periods. For additional shelf life, you may also choose to store in the freezer.

We’ve narrowed the criteria to these key areas —
Ease of pressing
Sufficient surface area

You can find plenty of tortilla presses on the market: many are made from cast iron, just as many are made from aluminum, and some are beautifully crafted from wood.

Your tortilla press should be the goldilocks of all qualities mentioned above. Many tortilla presses require too much muscle and can never get the tortilla thin enough (not to mention evenly thin). When using a tortilla press that is smaller in size and lacks adequate pressing surface area, masa will likely squeeze out the sides and leave you with a tortilla that’s difficult to cook evenly.


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