*Winter Ordering System
To reduce waste and keep every batch as fresh as possible, we’re now making tortillas and masa once a week during the winter season.
Order deadline: Fridays at 1 PM
Production day: Saturdays (we nixtamalize Friday night and make them fresh Saturday)
Pickup & shipping: Earliest pickup or shipment starts Sunday morning and continues during the week
All other products (like cacao, pinole, or teas) still ship same-day when ordered before 2 PM (Mon–Fri).
Thank you for your patience and for supporting small-batch, handmade food.
Why these tortillas?
- Heirloom corn, not corn flour – deep, naturally sweet corn flavor you can actually taste.
- True nixtamalization – the ancestral process that improves aroma, texture, and nutrient availability.
- Stone-ground & small-batch – crafted locally in East Vancouver for tenderness and structure.
- Only 3 ingredients – corn, water, limestone. No preservatives. No shortcuts.
- Vacuum-sealed for freshness – soft when you open them; easy to reheat and serve.
How we make them
We source native Mexican corn from small growers who preserve seed diversity. Each kernel is slowly nixtamalized, rinsed, and stone-ground into fresh masa. The tortillas are pressed to a consistent 14 cm, cooked on a hot comal, cooled, and vacuum-sealed to lock in freshness.
Storage & reheating
- Fridge: up to ~10 days in the sealed pouch.
- Freezer: store flat; keeps well for months.
- Reheat: hot dry pan or comal ~20–30 s per side until warm and pliable. No oil needed.
Ingredients & sizes
Ingredients: Corn, water, food-grade limestone.
Sizes: 14 cm tortillas.
Pickup & shipping
Local pickup available in East Vancouver, seasonal farmers’ markets and same day shipping options shown at checkout.
















David –
Love these. They’re so nice and soft, the flavor is amazing and they go well with all our dishes.