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MASA is Here

This unparalleled guide to making high-quality masa features classic recipes as well as modern takes. Written by Masienda founder Jorge Gaviria with input from food scientists, corn breeders, tortilla artisans, and home cooks, MASA reveals the history and science behind masa as well as replicable techniques and tools for making it. Get the book that chefs like Enrique Olvera, Alice Waters and Rick Bayless call “essential” and a “definitive guide to a staple we all know and love.”

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