Farmers in the Midwest & Mexico grow corn. We strive to work with midwestern farmers who practice regenerative farming and who are close to us so that we can cut down on the environmental impact of transporting thousands of pounds of corn across hundreds or thousands of miles. Regenerative farming is a practice of building soil through carbon capture.
Those farmers ship their dried corn to us (some of these relationships we are working directly with farmers).
Nixtamalization is the process in which corn is cooked in an alkaline solution (we use limestone water). This process breaks down toxins and increases the content and bioavailability of calcium, protein, and niacin stored in each kernel of corn; this makes each tortilla rich in nutrients while allowing for a smooth, soft texture.
The corn is washed to remove dust, the limestone water, and to loosen the pericarp (outer kernel) of the corn.
We run the corn through a grinder to make masa (tortilla dough). The grinder uses two stones made of volcanic rock that press together to grind the corn. These stones are the inspiration for our logo's design.
We mix the masa to develop the starch and add water to create smooth moist masa.
The masa is fed through a machine that presses it and cuts it into a perfect tortilla shape.
The uncooked tortilla is cooked at a high temperature to create a puffy, soft tortilla that will be cooled and packaged up.