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The article indirectly references the company Masienda (https://masienda.com https://masienda.com). A lot of the restaurants in the US using heirloom corn (incl

The article indirectly references the company Masienda (https://masienda.com https://masienda.com). A lot of the restaurants in the US using heirloom corn (including every restaurant in the article) are getting it in part through Masienda. But Masienda also sell masa direct to consumer and I highly recommend it!

beepbooptheory 3y ago
This looks great. Even using regular ole Maseca, the jump in quality is huge compared to plain store bought.
Syzygies 3y ago
For a parallel effort to save heirloom beans, see Rancho Gordo. They sell online and in stores; their bean club sometimes has an 11,000 place waitlist. https://www.ranchogordo.com/ https://www.ranchogordo.com/ Yes, Masienda rocks, and making one's own masa from homemade nixtamal is extraordinary. Many of us learned the idea of using an Indian wet grinder from "Oaxaca: Home Cooking from the Heart of Mexico", where Bricia Lopez recommends the Premier Small Wonder Table Top Wet Grinder that I have used for years. It takes 40 minutes of scraping every now and then, adding water to yield a too-wet masa one dries with a bit of masa harina. A dramatic improvement comes by instead using a chocolate refiner based on the same unit, with custom hardware. My favorite hardware store puzzle: Who else has my problem? Home chocolate makers are famously particular. https://www.melangers.com/products/premier-chocolate-refiner-8-lbs-with-stainless-steel-stone-holder https://www.melangers.com/products/premier-chocolate-refiner... Masienda sells a tabletop "Molinito" masa grinder. I've eaten tortillas at a restaurant that uses this grinder, and I was not impressed. It could be that they chose a coarser texture to impress on their customers that this was artisan food! However, the original method of hand grinding masa took time. An Indian wet grinder more closely replicates this process than any "one and done" mill.
- reaperman 3y ago
  Otherwise typical midwestern kid, for some reason I've always hated beans - especially refried beans but also black beans, pinto beans, etc. Rancho Gordo beans are transformatively good - I absolutely love them as long as they're not criminally overcooked. I still hate other normal beans from the supermarkets. They're really THAT good. Highly recommend them to anyone.
  - dalyons 3y ago
    Which beans? They have like 39 kinds
    - reaperman 3y ago
      For people who hate beans, try the midnight black beans. Cook until they're just soft enough to eat comfortably (play around with that threshold a bit, but aim to not overcook).

beepbooptheory 3y ago

This looks great. Even using regular ole Maseca, the jump in quality is huge compared to plain store bought.

Syzygies 3y ago

For a parallel effort to save heirloom beans, see Rancho Gordo. They sell online and in stores; their bean club sometimes has an 11,000 place waitlist. https://www.ranchogordo.com/ https://www.ranchogordo.com/ Yes, Masienda rocks, and making one's own masa from homemade nixtamal is extraordinary. Many of us learned the idea of using an Indian wet grinder from "Oaxaca: Home Cooking from the Heart of Mexico", where Bricia Lopez recommends the Premier Small Wonder Table Top Wet Grinder that I have used for years. It takes 40 minutes of scraping every now and then, adding water to yield a too-wet masa one dries with a bit of masa harina. A dramatic improvement comes by instead using a chocolate refiner based on the same unit, with custom hardware. My favorite hardware store puzzle: Who else has my problem? Home chocolate makers are famously particular. https://www.melangers.com/products/premier-chocolate-refiner-8-lbs-with-stainless-steel-stone-holder https://www.melangers.com/products/premier-chocolate-refiner... Masienda sells a tabletop "Molinito" masa grinder. I've eaten tortillas at a restaurant that uses this grinder, and I was not impressed. It could be that they chose a coarser texture to impress on their customers that this was artisan food! However, the original method of hand grinding masa took time. An Indian wet grinder more closely replicates this process than any "one and done" mill.

reaperman 3y ago
Otherwise typical midwestern kid, for some reason I've always hated beans - especially refried beans but also black beans, pinto beans, etc. Rancho Gordo beans are transformatively good - I absolutely love them as long as they're not criminally overcooked. I still hate other normal beans from the supermarkets. They're really THAT good. Highly recommend them to anyone.
- dalyons 3y ago
  Which beans? They have like 39 kinds
  - reaperman 3y ago
    For people who hate beans, try the midnight black beans. Cook until they're just soft enough to eat comfortably (play around with that threshold a bit, but aim to not overcook).