Masienda

Masienda makes staples for cooking Mexican food at home: single-origin heirloom corn and masa harina, two-ingredient organic corn tortillas, quesadillas, heirloom beans, and tools like tortilla presses, comales and molcajetes. Its corn comes from a network of smallholder farmers in Mexico, and the company is owned by its team across the US and Mexico. Founded by Jorge Gaviria and working since 2014, it is based in Los Angeles and is a certified B Corporation.

• Is the masa harina and corn non-GMO or organic?

  All of the corn and masa is certified non-GMO. Most farmers are smallholder growers who are not certified organic, though Masienda prioritizes growers using regenerative organic practices.

• Is the masa harina gluten-free?

  Yes. It contains only corn, water and culinary lime, and is made in a corn-only facility free of the 8 major allergens. The facility has no third-party certification.

• Is the masa harina kosher?

  It is not currently kosher certified.

• How many tortillas does a bag of masa harina make?

  Each 2.2 pound bag makes about 84 six-inch tortillas.

• How should I store masa harina?

  Use it by the best-by date. Its low moisture keeps it shelf stable, and the fridge or freezer can extend its life.

• How should I store heirloom corn?

  Keep it in an airtight container in cool, dry conditions, where it can last for years. It does not need refrigeration, though chilling can help guard against pantry pests.

• Can the comal be used on an electric or induction stove?

  It works best over gas or a live flame. On electric or induction burners it may warp or cook unevenly.

• Do I need liners with the tortilla press?

  Yes. Moist masa sticks to the press, so use thin plastic liners. One set of Masienda liners comes with the press.