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Customers often as why our Corn Tortillas taste so different than a typical store-bought version. The simple answer: nixtamalization. 


Our Nixtamal Corn Tortillas are produced using an ancient cooking process called nixtamalization. Corn is cooked and soaked in calcium hydroxide (lime) to remove the pericarp, or outside layer of the corn. Nixtamalization releases bound nutrients, reduces toxins, makes masa dough come together and produces a strong corn flavor. Next, corn is rinsed and the cooked corn is now called nixtamal (or hominy as we know it in the South). Nixtamal is then wet ground into masa and pressed into tortillas. Masa can also be used for tamales, papusas, arepas and other dishes.

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