Heirloom Xocoyul Rosado (Pink/Red) Corn (Tlaxcala)

Heirloom Xocoyul Rosado (Pink/Red) Corn (Tlaxcala)



(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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Additional Information

Bag Size

5lb bag, 55lb bag

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5 out of 5 stars

3 reviews

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What others are saying

  1. Audrey

    What beautiful kernels

    Audrey (verified owner)

    Purchased these recently and the hue that the kernels have are just absolutely beautiful. Very easy to grind and made such delicious tortillas full of a sweet nutty flavor.

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  2. Antonio

    My new favorite

    Antonio (verified owner)

    This is my new favorite. I’ve tried almost all the varieties offered on this site, and up until I tried this one, bolita belatove used to be my favorite one. Now it’s second, right after Xocoyul. Xocoyul rosado is perfect and delicious. The xocoyul nixtamal was extremely easy and smooth to grind on the manual molino. The color is also beautiful. The masa turns out to be a purplish-pink color, unlike the bolita belatove which turns out to be more of a grayish-mauve. Made some gorditas with beans and cheese, accompanied by some atole made from the same masa and it was delicious. Table tortillas also came out soft and didn’t end up tough after reheating, like usually happens with some other varieties. I know this one says limited, but I really hope it stays in stock or keeps coming back.

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  3. Anthony Deluze

    Wow!! Gorgeous color

    Anthony Deluze

    this is an aMAIZing variety!! Its striking to the eye on its own but when contrasted against other varieties as well make such a great visual palette for the eye. I have gotten so many raves about this masa . I created a pack with this masa and the olotillo morado. And everyone was blown away with the contrast! Definitely bring this back when it runs out. I hope I can get more asap!! Everyone wants the pink masa.

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