Blue cornmeal is used in traditional Native American cooking and prized for its nutty flavor and hearty texture.This beautiful purple-hued variety from Cortez Milling Co. in Southwest Colorado keeps it’s amazing deep lavender color, even when cooked. And while most other blue cornmeal tends to cook up gray and have a bitter, harsh or musky flavor, this Navajo Maize Blue Cornmeal’s flavor was sweet and earthy with an intense corn essence. Perfect for tortillas, chips, muffins, cornbread and Navajo mush, a breakfast made of roasted blue corn, juniper ash and water—similar to Cream of Wheat but much more flavorful.

This ultra-finely ground, high protein flour from Cortez Milling Co. in Southwest Colorado is perfect for making soft, tender, chewy tortillas and flat bread. They use red winter wheat purchased from local dryland farmers, whose higher gluten content makes dough that is pliable and resists tearing. This softer, more finely ground flour is neutral in flavor, a touch sweet with no bitterness. We also love that Blue Bird flour is bagged in 5-pound muslin cotton bags with the iconic blue bird print on the front, which can be repurposed in a number of fun ways.