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Madre Masa & Tortillas

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Mexico
Mexico City
Madre Masa & Tortillas

Información de contacto, mapa y direcciones, formulario de contacto, horario de apertura, servicios, puntuaciones, fotos, videos y anuncios de Madre Masa & Tortillas, Panadería, Mexico City.
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21/11/2025

Uno vuelve siempre a los viejos sitios donde amó la vida.

Nostalgía en CDMX
July 2025

06/10/2025

Throwback to our time in Xalapa, Veracruz this summer chasing down heirloom nixtamal as we do! The local market, La Rotonda, is known for it’s memelas gigantes — think thick, large open faced tortillas the size of your face. We ordered a combinada with chile seco salsa (ayyy!), sauteed mushrooms, and queso de hebra!

We wanted to take some fresh masa home but no one was selling 😢 Luckily, we made friends with a woman making fresh tortillas for other vendors (from her family crop!) and convinced her to sell us medio kilo 👌🏽❤️ 🌽 Gracias, señora! Gracias, vida!

01/07/2025

It’s such an honor to contribute again to USDA culinary maize research and hang with the amaizeing maize mafia! We are so inspired by this group, each making beautiful nixtamal masa contributions in communities across the US!

So many reflections from our time together. All the unique caminos de la vida (life paths), distinctive stages of learnings, an impressive array of brilliant and talented friends, and of course one great central and mutual love: maize & nixtamalization.

Grateful for what came of our time together. Thank you, Keith Botanics and Gustavo for making this possible!

16/04/2025

That soft morning light that slows things down for a minute. Can’t get enough of you.

Scenes from last Saturday morning at your neighborhood nixtamal tortillería.

14/02/2025

Mayan cultures believe that god created humans from corn. This genesis story is documented in the Popol Vuh.

When something is as sacred as your own flesh, you care for it and you tend to it. You celebrate it. In this way, corn becomes inseparable from the self.

1. Uxmal, Yucatán. 2024.
2. Mérida, Yucatán. 2024.

21/01/2025

In case you needed a ray of sunshine today, you’ll be happy to know we have yellow Wapsie Valley back in the house, lovingly grown from our friends in Three Oaks, MI! Thank you, Tucker, for the porch drop off in these frigid temperatures. We love working directly with our MI organic farms and farmers!

As some of you know, this is our favorite variety and we’ve been patiently awaiting the 2024 harvest to be plucked and cleaned. It’s finally here! Can’t wait for you to try it nixtamalized this Saturday.

09/10/2024

Michigan corn harvest season is almost here! What color tortillas are you most excited to try?

15/09/2024

We’ll be back to offer Masa 201: Southern Mexican Pork Tamales in Banana Leaves with our friends at ! Cooler weather coming means it’s time for comforting, soulful tamales.

Come hang out on October 19th and make one of Renata’s family’s recipes from Veracruz! We’ll talk all about milling fresh masa and preparing it for tamale making, wrapping banana leaves, and making a versatile pork in guajillo salsa filling you won’t want to miss.

Excited to see you there! Link in bio!

06/09/2024

Sometimes Mercedes Mejía and her amazing team call you up and tell you they want to come to Grand Rapids and make tortillas! You say yes, of course!

The special thing about Madre is that it brings people together and we arn’t even doing anything revolutionary. Just doing one tiny thing well. It sparks a lot of joy and stirs up connection and memories. Mercedes shared with us her time travelling the Oaxaca coast many years ago eating wonderful masa based things and about her Ecuatorian heritage. Beth took some incredible photos, her first bite of nixtamal, and we learned about her stunning nature photography. Ronia .isabel was under the weather but we witnessed her rock solid behind the scenes skills and passion for telling stories through food.

We never know who will arrive at our doorstep, but we know if they’re here, they have a reason, and care enough to plan and drive out of their way to share a moment in time with us. Thanks for popping by . It was our pleasure to welcome you.

Take a listen — link in profile.
Pics by .0

30/08/2024

Maize is as unique as the seed savers who tend to it it! Lona and Mike, at their organic regenerative Holland farm , have been sorting and saving the red hued seed of Wapsie Valley over the last 9 years and now have a crop that is nearly entirely RED!

Red means more antioxidants and Mike has processed the nutrition on his seed and it is also nearly 10% protein — another great benefit of heirloom crops. We had the pleasure of visiting Shady Side farm this past weekend and were grateful they still had some Wapsie crop left for our tortillitas this late in the season.

Stay tuned for our next pick-up where you can try some too! Or pick-up some of their freshly milled heirloom corn grits at Street Market

21/08/2024

Food is about identity and representation and reconnecting neighbors to nixtamal was a special moment and highlight of our week at Madre Masa. Thanks to for having us over to talk nixtamal nutrition and share good food.

Many participant hadn’t enjoyed nixtamal tortillas for years, even decades and got to finally savor fresh ground masa tortillas with MI corn! Making masa is a community endeavor and we loved sharing it will all who attended!
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La comida es identidad y representación. Reconectar a nuestros vecinos con el proceso de nixtamal fue muy especial y un gran momento de la semana para el equipo de Madre Masa. Muchas gracias al Centro Hispano por la invitación de hablar sobre los beneficios nutricionales del nixtamal y compartir una buena comida.

Muchos participantes de la clase no habían disfrutado de una tortilla fresca y nixtamalizada por años, incluso décadas. Hacer nixtamal requiere de toda la comunidad y nos encantó compartirlo con todos los que asistieron!

10/07/2024

One thing that makes nixtamal tortillas unique is that a volcanic stone wet mill is required to cut and mash the nixtamalized corn. The result is a fine, pillowy masa! Our mill stones require constant maintenance to keep them sharp and spinning off masa effectively. We frequently retrace the patterns with a diamond blade and have to admit, it isn’t always an easy task. Some millers or molineros swear their patterns are the most important part of the nixtamal process and hand chisel each groove. Even with a powertool, it requires a steady hand and a careful eye to carve the various depths and patterns needed.

We will admit, this has been a humbling process for us and we are still learning! It isn’t always easy, but we’re grateful to our wide nixtamal community that has shared tips and encouragement along the way!

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Mexico City

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