Why nixtamal?

The difference between a fresh, nixtamal tortilla and a processed corn flour tortilla is the difference between freshly baked bolillos and a bag of Wonder Bread.

Our nixtamal tortillas are softer, more pliable and aromatic. Fresh nixtamal tortillas have a warm, dulce aroma and a cleaner, more precise corn flavor. Corn flour tortillas are a distant second to the real thing.

If you’ve never had nixtamal tortillas and chips, you haven’t had the real deal. But don’t worry, it’s not your fault, and we’re going to make it easy for you.

When it comes to Mexican food (or any food for that matter) we crave flavor in our al pastors. We insist on integrity in our enchiladas. We demand truth in our tacos. So we combine real, whole ingredients and no funny-business traditional methods to make the best tasting chips and tortillas you can find.

What’s nixtamal?

When is the last time you discovered something amazing? 

3,500 years ago Meso-American women would journey down to the lakebed to soak, soften and grind their corn against the soft limestone of the water’s edge. Suddenly, a huge discovery: The grinding process created a delicate powder of Calcium Hydroxide, also called “Cal Mexicana” or “Lime.” By immersing the corn in this powder before heating it, the corn was better able to absorb water, making it more flavorful and giving it a massive nutritional turbo-boost. The Aztec named this new superfood “Nixtamal.”

There you go, now you can impress your friends with your knowledge of ancient history and food culture!

More importantly, now you can stop eating paper — and discover nixtamal.