Fresh Mexican Corn Tortillas

Nixtamaíz is an authentic tortilla bakery, producing fresh corn tortillas made from Mexican native/heirloom corn, using the ancient nixtamalization process. Our corn is sourced from small scale farming communities in rural Mexico. Besides being extremely tasty, our tortillas are highly nutritious, organic, glutenfree and vegan.

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Working with small scale farming communities in Mexico

All the corn that we use for our Nixtamaiz tortillas are sourced from small scale farming communities in Mexico. For these farmers corn is not just a crop or a product, it is the very essence of their life and the core of their cultural heritage. These farmers work 365 days per year to harvest their sacred seeds. The entire process from sowing the seeds, nursing the plants and milpa to harvesting, selecting and cleaning the corn is done by hand. They do not use any toxic agrochemicals out of respect for the soil and environment that was given to them by their ancestors.

The native corn varieties that these farmers cultivate are know as heirloom corn. The seeds have been passed down from generation to generation and have adapted to local climate and geographics. Due to the endangerment of these varieties, the preservation of the seeds is utmost important to safeguard cultural heritage and food sovereignty.

The secret of Nixtamaiz

  • Mexican Heirloom corn varieties

    Corn was domesticated in México several thousands of years ago. Today the country is home to around 64 different native corn varieties, all with their own colour, flavour and characteristics. Nixtamaiz selects the best varieties for the production of our corn tortillas. By using native heirloom corn varieties, we do not only support small scale farmers, but also stimulate biodiversity while conserving these ancient seeds.

  • Nixtamalisation process

    The ancient nixtamalisation process was first invented by the native people of Meso America, thousands of years ago. This process unlocks a wide range of nutrients that would normally not be available for the human body to be absorbed. Not only does it increase the nutrional value of the corn, it also improves the taste and aroma.

  • Stoneground using volcanic stones

    At Nixtamaíz we stoneground the wholegrain & nixtamalised corn kernels with volcanic grinding stones to fresh masa. This process results in an elastic corn dough that gives the tortillas a better and stronger structure, while keeping them flexible. We do not use industrial pre-made corn flour in our processes.
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