Our Story

At People of the Corn, our journey is rooted in both family tradition and a modern desire to reconnect with the past. Growing up in Honduras, I spent summers with my grandmother, learning the art of making fresh masa from handpicked corn. Those early experiences taught me that masa was more than just food—it was a connection to our heritage and culture.

As I grew older, I realized the tortillas I ate no longer tasted the same. My mother explained how mass-produced masa harina—corn flour—had stripped away the nutrients and flavor that made fresh masa so special. This industrial process had turned a once-nutritious food into something bland and lacking.

At the time, I was working as a data scientist at an advertising agency, feeling unfulfilled by the lack of meaningful impact in my work. I wanted to do something that felt real, something that reflected my heritage and had a positive influence on the world. So, I returned to the fresh, stone-ground masa I grew up with—and noticed the difference in both taste and my health.

That’s why I founded People of the Corn. We source our corn from small, organic farms in Mexico and use traditional nixtamalization to create masa that retains its nutritional value and flavor. Our mission is simple: to provide fresh, artisanal masa that nourishes the body and honors our ancestors.

We invite you to rediscover the rich, authentic taste of real masa and to bring the traditions of the past into your kitchen today.