Since launching in 2014, Masienda has collaborated with top chefs to develop custom, in-house masa programs for their restaurants around the world. While these programs have helped spark a fresh masa movement in professional kitchens, we recognized early on that not all kitchens would have the physical space or resources to execute daily masa production. Masa flour (masa harina) was a convenient alternative, but the leading options left more to be desired, from sourcing to quality.
Masienda Chef-Grade Masa Flour was developed to solve this problem, crafted to deliver:
Superior Flavor–derived from Masienda’s single-origin supply chain and culinary (never industrial) approach to sourcing
Consistency–We individually dial in the cook, nixtamal and grinding processes for each scratch-made batch
Ease of Use–Just add water (no molino required)