ฝัง
- เผยแพร่เมื่อ 9 ก.ย. 2024
- Since 2014, we have been on a quest for tortilla perfection. It all started in Oaxaca, Mexico, where we met farmers whose families have been cultivating traditional maize for centuries. With each stack of tortillas that we passed and savored, the connection became increasingly clear: genetic diversity, regenerative farming and time-honored technique consistently yielded a dynamic, delicious range of flavors, textures and culinary applications from which to choose. Today, Masienda proudly partners with hundreds of traditional farmers to grow, source and offer the highest quality ingredients to make excellent tortillas at home.
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One of my favorite brands. You guys have crushed it over the years. Please keep telling stories and showcasing the amazing food!
Thanks for supporting these farmers work and giving them another option other than leaving their families in search for better opportunities. Hope Masienda keeps growing 😊🙏
Beautiful
Thank you for what you're doing. It's really incredible to see how your business is built around supporting independent growers and makers. I love your products and I feel good knowing that I'm buying from company that is running their business the right way.
Amazing, incredible. Keep up the honest, hard work, and more people will come
Love it ❤❤❤
Thank you for what you are doing. I wish we could get your products in Canada as well! Gracias
Thank you for your company! I recently bought your e-book and hopefully can buy the hard copy one day. Being a bit on the poor side dun help. :P But! When I have more than food stamps I plan to start buying your brand, real Masa is a HUGE deal. And Rick Bayless has never turned me wrong. Thus far, King Arthur has made the only Masa I could really work with confidently, and I believe in your mission, so want to start getting Masarina when I can manage to. I really want to support missions like yours and I want to make more people aware of how awesome of a culture Masa has that spans the borders of what Americans call Mexican food. I mean, it has its place, but I want people to understand why this aspect of Mexican culture, not just its food culture but its culture as a whole is so important and so beautiful. Please keep up your work and pass on my love to the very farmers themselves for what they do and my appreciation of the preservation of their heritage. I will let you know when I have completed reading your book, I am so excited! Much love from my household to yours!
You’re up to 2000 producers?! Mind blown…
BRAVO! My favorite company and I love your business model. I’m a French home cook who loves real food. Keep up the excellent work (& videos). ❤
so inspiring
Try some of Masienda's flour as a last minute addition to a pot of Chile Con Carne, WOW! The flavor goes through the roof.
Is it safe to eat nixtamalization corn everyday as my staple food? I read on your website that non nixtamalization corn is not healthy to eat everyday, i was wondering if it was ok to eat the other.
Especially the blue and red kind so i can get some antioxidants as well.