This chef-grade masa harina begins with single-origin heirloom corn grown in the fertile, tropical climate of Oaxaca, Mexico.
The kernels are lightly cooked before undergoing nixtamalization—a traditional process where the corn is steeped in alkaline-infused water—which softens each kernel and releases essential amino acids. After being ground into a fine texture, the masa is dried long and slow, so its freshly milled flavor is preserved.