The Making of Molinito

When we started Masienda in 2014, we realized that many masa-minded cooks in the US only had access to GMO corn that was, well, flavorless, not to mention lacking in nutrition. We built a value chain where there wasn't one. Not long after, we realized that another impediment to masa success was a lack of access to milling equipment. For as long as there has been a masa industry in the US, molinos have been designed for large-scale factories — most are larger in size than the average refrigerator. So we created Molinito. Now more people can directly participate in the storied rite of masa making from fresh nixtamal.