Our Process

At People of the Corn, our process is a fusion of ancient techniques and modern innovation. We’re committed to preserving the rich traditions of masa-making while using advanced tools to bring this ancient food to life in the most efficient and nutritious way possible. Every step in our process is designed to deliver the freshest, most flavorful masa to your kitchen, just as it was made centuries ago.

Sourcing the Best Corn

Our journey begins with the finest corn. We partner with small, organic farms in Mexico that uphold the same agricultural practices passed down for generations. The corn we source is non-GMO and grown sustainably, ensuring that each kernel we use is packed with the natural nutrients and flavors that have sustained civilizations for centuries. These small-scale farmers nurture their crops with care, preserving heirloom varieties of corn that yield richer, more complex flavors than industrially farmed alternatives.

Nixtamalization: Unlocking the Power of Corn

At the heart of our process is nixtamalization, an ancient method that dates back thousands of years. This vital step transforms the raw corn kernels into nixtamal, the base for our masa. We soak the corn in an alkaline solution made from lime water, which softens the kernels, removes the tough outer hull, and begins to release the corn’s essential nutrients. This process increases the bioavailability of vitamins and minerals like calcium, iron, and B vitamins, making the masa not only delicious but highly nutritious. Nixtamalization also enhances the corn’s flavor, giving it that distinctive depth and earthiness that’s missing from store-bought masa harina.

Stone-Ground with Volcanic Rock

After the nixtamalization process, we take things a step further by grinding the nixtamalized corn using an electric-powered stone molino with volcanic rock. This is where tradition meets innovation. While modern factories often rely on steel rollers and high-speed grinders that strip away the texture and flavor of the masa, we choose to preserve the traditional method of stone-grinding. The volcanic rock stones we use mimic the ancient molcajete and metate grinding stones, ensuring that the texture of our masa remains authentic — soft, slightly coarse, and full of flavor.

Our electric-powered molino allows us to grind larger batches while maintaining the integrity of the masa. The slow, careful grinding process ensures that each batch retains the rich, robust flavor of the corn while achieving the perfect consistency for making tortillas, tamales, and other masa-based dishes. The use of volcanic rock adds a subtle mineral quality to the masa, a testament to the ancient methods that have stood the test of time.

Small Batches, Superior Quality

Quality over quantity is our guiding principle. By producing our masa in small batches, we’re able to maintain strict control over every step of the process. Each batch is crafted with precision and care, allowing us to ensure that the masa is always fresh and at the peak of its flavor when it reaches your table. Unlike mass-produced masa harina, which often sits on store shelves for months, our masa is made to order, ensuring the best possible texture and taste in every bite.

The Final Touch: Packaging with Care

Once the masa is ready, we package it carefully to preserve its freshness and flavor. Our packaging is designed not only to protect the masa during delivery but to maintain its soft, pliable texture until you're ready to use it. We take pride in knowing that the masa you receive is as fresh as it was when we made it, ready to be shaped into tortillas, tamales, or any of the myriad traditional and creative dishes masa inspires.

Honoring Tradition, Embracing Innovation

At People of the Corn, we’re not just making masa — we’re carrying forward a tradition that has sustained cultures and communities for millennia. By combining ancient methods like nixtamalization and stone-grinding with modern technology like our electric-powered molino, we create a product that’s both true to its roots and suited for the demands of today’s kitchens. We believe that the best masa honors the past while embracing the future, and our process reflects that balance.

From the rich soils of Mexican farms to the volcanic stones of our molino, each step of our process is crafted with care, respect, and dedication to the authenticity of our product. We invite you to experience the true flavor and texture of fresh masa, and to bring the time-honored traditions of corn into your own kitchen.