Heirloom Xocoyul Rosado (Pink/Red) Corn
$13.25 – $60.50
(Video above^^^From Milpa to Mesa–translation: “From Corn Farm to Table”–is a preview of the kernel-to-masa process that turns heirloom corn into fresh masa.)
In our humble estimation, Xocoyul rosado appears to be a varietal of the chalqueño family, albeit just a slight bit denser. Chalqueño kernels are filled with a light, pillowy starch that normally make it perfect for table tortillas. In Xocoyul’s case, they’re traditionally used for atole dulce, a warm, sweet masa beverage.
Certainly, after working with it ourselves, we can see why! Cooked up and nixtamalized, Xocoyul is astoundingly fragrant, with notes of raw sugar cane and Thompson raisins. Make no mistake, however, this varietal lends itself seamlessly to savory masa applications. A quesadilla, perhaps, with fresh quesillo and Taco Maria’s ancho chile salsa macha, and you’ve got a greatest hit on your hands.
This lot is courtesy of our friend and partner grower, Don Fernando, from the state of Tlaxcala. Given its rarity, we are carrying limited inventory of this varietal. Enjoy it while it lasts!
By accepting delivery of the landrace maize or heirloom beans associated with this order, recipient acknowledges and confirms that this Masienda product shall not be propagated, cultivated or resold in strict accordance with the Nagoya Protocol and state sales tax regulations.
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