The Real Deal

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 the finished masa. And whereas blenders, hand-cranked mills and food processors use metal blades or plates to simply cut the contents inside, Molinito’s volcanic stones cut, mash, knead and even mix the contents together for a well-integrated masa.