In the world of culinary arts, there is a growing appreciation for the traditional methods of preparing food that have been passed down through generations. Masienda, a company dedicated to preserving heirloom corn varieties and the traditional process of nixtamalizing corn, is at the forefront of this movement.
Working with over 2,000 farmers across Mexico, Masienda ensures that heirloom corn varieties are not only preserved but also celebrated in kitchens and restaurants around the world. One such farmer is Juan Velasco Meza, whose partnership with Masienda has helped to keep traditional corn seeds and nixtamalization techniques alive.
The process of nixtamalization involves soaking and cooking corn in an alkaline solution, such as lime, which not only enhances the flavor of the corn but also increases its nutritional value. This traditional method of preparing corn has been used for centuries in Mexico and is essential for making staples like tortillas, tamales, and other corn-based dishes.
World-renowned restaurants like Cosme in NYC have embraced Masienda’s heirloom corn varieties and the traditional nixtamalization process. At Cosme, the corn is transformed into fresh, house-made tortillas, memelas, and other delicious dishes that showcase the rich flavor and texture of heirloom corn.
By supporting farmers like Juan Velasco Meza and promoting the use of heirloom corn varieties, Masienda is not only preserving an important part of Mexican culinary heritage but also inspiring chefs and food enthusiasts to rediscover the beauty and depth of traditional cooking methods. With Masienda’s dedication to quality, flavor, and sustainability, the future of heirloom corn in the kitchen looks brighter than ever.
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Video “Masa” was uploaded on 01/24/2025 to Dailymotion Channel Eater