Xinachtli means seed in Nahuatl. That’s where this starts: not with tortillas, but with the corn itself.

We source maíz criollo, native heirloom varieties from small-scale growers across México: Tlaxcala, Oaxaca, Estado de México, and beyond. Each variety has its own flavor, its own altitude, its own harvest.

Then comes nixtamal. Corn, water, limestone: a 3,500-year-old process that unlocks protein and calcium the raw kernel keeps locked away. Mesoamerican civilizations understood this chemistry long before it had a name. It’s the only way we make masa.

No shortcuts. No industrial corn. No Maseca.

Three ingredients. Nothing else. The corn does the rest.

Our tortillas are a testament to the time-honored traditions that define true Mexican culinary foundations. Unlike the commercial alternatives, our tortillas start with heirloom corn varieties, each selected for its unique flavor and nutritional profile.

We adopt the ancient practice of nixtamalization—a method that not only enhances flavor and texture but also improves nutritional value, including fiber content.

This process is long and labor-intensive, but it is crucial for achieving the superior quality we promise. It allows us to unlock essential nutrients that your body can absorb more easily, without any preservatives or GMOs. Made in small batches with meticulous care, each Xinachtli tortilla delivers not just the taste of genuine tradition but also the integrity of sustainable agriculture.