Localis is fortunate to benefit from the hard work and exquisite talent of many of our local vendors so we wanted to take a minute to give a shout-out to Patricio and the crew at NIXTACO. We are so lucky to get his masa for our tacos and for the eggs benedict on our brunch menu.
You can taste the difference in the quality of the masa NIXTACO makes, and here's why. In-house, each day, the NIXTACO team cooks (nixtamalizes) Mexican landrace corn and then grinds it in their volcanic rock mill to make masa. This method removes the kernels' skins and produces a softer dough than using unprocessed ground corn. Plus, food scientists point out that nixtamalization increases the bioavailability of both protein and niacin, and radically reduces the toxins often found in ground corn. Zarela Martinez, author of The Food and Life of Oaxaca says that nixtamalized corn "has a taste and aroma like no other food on Earth — a delicately nutty quality combined with something almost chalky and mineral-like."We think Ms. Martinez is right!
We offer a big thank you to NIXTACO, Patricio and the crew for taking the time to do things the right way and then being nice enough to share this beautiful product!