Stone-Ground Nixtamalized Maize:
Sold individually in 1kg bags
Our fresh masa is made daily using local white maize which is cooked with lime water through a process called Nixtamalization invented by the Aztecs thousand of years ago. Nixtamalization is necessary to improve the flavour, texture and nutritional value of the maize. The maize is then ground between two special basalt stones to form a soft dough.
Fresh masa is an authentic Mexican premixed corn dough used in a wide variety of Mexican dishes such as Corn Tortillas, Nachos, Totopos and Corn Chips. Sopes, pupusas, gorditas, empanadas, tamales, atoles and many more…
Refrigerated: Use within 4 days
Frozen: 3 months