Our journey begins with carefully selected heirloom corn, sourced directly from smallholder farms across Oaxaca and Puebla. Each kernel is a testament to generations of cultivation, carrying the unique terroir of its origin.
In our kitchen, this precious corn undergoes nixtamalization, a time-honored process where kernels are gently steeped in an alkaline solution derived from natural wood ash. This ancient technique softens the pericarp, unlocking deep flavors and vital nutrients.
The Four Steps of Nixtamal
Kernel Selection
Ash Steeping
Stone Milling
Comal Pressing
We meticulously choose single-origin heirloom corn varietals, prioritizing flavor, texture, and sustainable cultivation practices from trusted Oaxacan farms.
Corn kernels are gently cooked and steeped in a solution of natural wood ash and water, softening the outer layer and preparing them for grinding.
The softened kernels are then milled using volcanic basalt molinos, creating a smooth, aromatic masa without excessive heat that preserves its delicate structure.
Finally, the fresh masa is hand-pressed into tortillas and cooked to perfection on a hot comal, ready to be filled with our wood-fired creations.
Experience the Difference
Taste the culmination of ancient tradition and modern culinary craft. Our dining counter awaits.