Nixtamal: A guide to masa preparation in the United States

Nixtamal: A guide to masa preparation in the United States

$11.00

(Video above^^^Nixtamal is corn that has been nixtamalized. Masienda founder, Jorge Gaviria, gives us a brief preview of just what exactly nixtamalization is and does.)

This book is a brief distillation of our experiences with scientists, chefs, tortiller@s, journalists, academics and home cooks about nixtamalization, as well as answers to some of the frequently-asked questions that we receive at Masienda.

Partnering with Blair Richardson of MiniSuper Studio in Mexico City, we self-published this primer on nixtamalization. We have drawn on one notable academic and scientist, Amanda Gálvez, PhD, to highlight the nixtamalization basics, from history to science. We have similarly enlisted Lesley Téllez, a culinary tour guide and Mexican cookbook author, to help edit and contextualize this phenomenon for the home cook. And finally, we have featured several of the dynamic stateside chefs with whom Masienda has collaborated, each of whom approaches nixtamalization in a distinct and personal way.

In Daniela Soto-Innes’s case, this experience is informed by her roots in the molinos and tortillerías of Mexico City; for Carlos Salgado, his approach is marked by the same culinary, technical precision he honed as the pastry chef at COI; Sean Brock marries Mexican technique with the corn tradition of the American South; and, finally, Steve Santana demonstrates how nixtamalization can translate into crowd-pleasing, whimsical beach food.

For those who are just encountering nixtamalization for the first time, we hope you walk away from this guide with an ability to recognize and describe this technique over your next taco with friends. For the advanced students of the craft, we hope you’ll share your own experiences with us and others, so that we might collectively grow and preserve this tremendous culinary marvel for many generations to come.

Authors and Contributors: Masienda / MiniSuper Studio (Authors), Jorge Gaviria (Contributor), Rick Bayless (Contributor), Sean Brock (Contributor), Amanda Gálvez (Contributor), Carlos Salgado (Contributor), Steve Santana (Contributor), Daniela Soto-Innes (Contributor), Lesley Téllez (Contributor), Blair Richardson (Contributor)

Publisher: Masienda / MiniSuper Studio (2017)

Paperback: 48 pages

PLEASE NOTE: We are currently experiencing extended shipping timelines and all orders are expected to ship within 4-6 business days, US holidays excluded and regardless of shipping method (i.e, FedEx Ground versus USPS Priority Express). If you require expedited shipping, please email info@masienda.com. Thank you!

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Availability: In stock SKU: SQ9335530 Categories: ,

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What others are saying

  1. Matt H

    From Kernel to Tortilla

    Matt H

    I never thought that we would be making tortillas all the way from the corn kernel. Easy to follow directions and great success!

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  2. BZ

    Good Guide

    BZ (verified owner)

    I felt the book was very informative about nixtamal, and how best to use it.

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  3. scotty bones

    A Clear, Concise, and Understandable Intro to Nixtamal

    scotty bones

    I learned to make nixtamal and masa years ago by piecing together evidence from books in the pre-internet era. You can still cobble together free information online, but this book will save you tons of time AND be a permanent resource on your book shelf! Well worth it!

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  4. Ruben Flores

    Great way to learn the art of Nixtamalization

    Ruben Flores

    I am originally from Mexico, and although I grew up eating the best tortillas, I never put any thoughts into the process to make them. When I moved to the US, I realized I wasn’t going to satisfy my home made tortilla craving using masa harina, so I decided to explore the world of nixtamalization. As a nixtamalization newbie, I found this book very useful and has allowed me to produce mercado rated tortillas in my own house. This book is a must have for people who want to produce the best tortillas in their own house.

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  5. Carolyn Reddy

    Helped me reclaim an ancestral food

    Carolyn Reddy

    I hadn’t had corn for about a dozen years since I traced digestive issues back to gmo/mass produced corn and corn byproducts. My body felt better but I missed real corn (Tamales, corn bread, tortillas, chips, grits) so much. After finding I could eat blue corn tortillas made from fresh nixtamalized masa in Mexico City on a trip, I came back driven to learn how to process heirloom corn at home and make my own fresh masa. I wouldn’t have been able to do it without Masienda – their amazing corn but also their book! It was incredible to learn about corn, the process, the materials, and all the different approaches to preparation from a diverse array of chefs. Their stories are inspiring, as is the story of how Masienda came to exist. The smell and the flavor of fresh corn brings me such deep joy, and a sense of connection to my ancestors who nixtamalized and ate corn as Native Americans and as black Americans in the south before my family moved up north. The food culture – eating grits for breakfast or corn bread with greens and cornmeal fried catfish – came with us to Chicago and ties me to those who came before. ❤️ Thanks, Masienda, for making this food available to me again!

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  6. Jonathan Taggart

    Essential

    Jonathan Taggart (verified owner)

    This book is an essential for anyone starting out, or just interested in make their own masa! Informative, easy to understand, thorough and beautiful. I gave my first copy away and had to order another.

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