WE BRING THE HEIRLOOM CORN FROM DIFFERENT REGIONS OF MEXICO TO OUR TORTILLERÍA WHERE WE USE THE TECHNIQUE OF NIXTAMALIZATION TO COOK AND SOAK OUR BEAUTIFUL SINGLE-ORIGIN CORN.

THAT’S WHERE THE MAGIC HAPPENS. THIS PROCESS BREAKS DOWN THE TOUGH OUTER LAYER OF THE KERNEL AND UNLOCKS ALL THE NUTRIENTS. ONCE NIXTAMALIZED, WE GRIND THE CORN INTO A FINE MASA ( THE INSPIRATION FOR OUR NAME – MASA-FINA) USING VOLCANIC STONES THAT HELP RETAIN THE CORN’S NATURAL FLAVOUR. WE LEARNT THESE COOKING TECHNIQUES WHILE WE WERE TRAVELLING ALL OVER MEXICO, WORKING IN THE TORTILLERÍAS WHERE THESE METHODS HAVE BEEN PASSED DOWN THROUGH THE GENERATIONS.

Nobody out there is making wheat flour tortillas with regeneratively grown wheat like we are. We use British wheat flour all locally sourced from British farmers, to make ours from just four ingredients: wheat flour, water, fat and sea salt. We don’t add any preservatives, colourings or flavourings. Just like Andrea’s great grandmother did at home in Sonora. The result is a delicate, see-through, thin but chewy tortilla that releases its fat when heated into tacos, quesadillas or burritos.

We make small-batch salsas using a combination of the finest Mexican chillies, and fresh ingredients which we source closer to home.
 We cook our ingredients for real to replicate traditional Mexican cooking methods.

We don’t cut any corners or add any preservatives – we just cook with love and attention to achieve the same depth of
flavour that’s been perfected in Mexico
 over many generations.