MASA
FRESCA
DAILY
FRESCA
DAILY
Fresh masa.
Every morning.
Whole corn cooked, ground and pressed into tortillas in our own mill, the old way, before most people wake up.
Whole corn cooked, ground and pressed into tortillas in our own mill, the old way, before most people wake up.
Real tortillas start with nixtamal: whole dried corn cooked with lime. It's slow work and it's the whole difference.
Dried corn simmers with lime, then rests overnight to soften the hull.
Stone-ground each morning into fresh masa, rough or smooth depending on use.
Pressed thin and round, then laid straight onto the hot comal.
Flipped twice until they puff, then stacked warm in paper for you.
Yellow and blue corn, by the dozen or the stack. Warm until noon.
Daily
Fresh masa for tamales and sopes, sold by the pound. Order big batches ahead.
By the pound
Pork in red chile, chicken verde and rajas with cheese.
Weekends
Fried crisp from yesterday's tortillas, never from a bag.
Daily
We press for taquerias, restaurants and caterers across the area, sized and cut to your menu.
Masa for tamaladas and parties: order two days ahead and pick up in the morning.
Our corn tortillas are made from corn, water and lime only. The taco counter also handles flour, so ask us if you have a severe allergy.
A few days in the fridge, wrapped. Reheat on a dry hot pan until they puff again.
Most days, yes. Blue corn tortillas sell out early, so come in the morning or order ahead.
Yes. Tell us how many tamales you plan to make and we'll prepare the right amount, prepared or plain.
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