Masienda is on a mission to elevate the everyday tortilla through a return to its origins.
In 2014, we set out on an earnest search for a tortilla with exceptional flavor and integrity. Our quest took us to Oaxaca, Mexico, where we met indigenous farmers whose families have been cultivating the purest corn in the world for centuries. It was there, in their homes, that we experienced our first perfect, true tortilla.
With each stack of tortillas that we passed and savored, the connection became clear: traditional agriculture and time-tested recipes produced a tortilla that left us feeling our healthiest and happiest.
We soon started collaborating with these farming communities, sharing their unique corn varieties with top chefs around the world, like Rick Bayless and Enrique Olvera.
Masienda was born.
Today, Masienda directly supports more than 2,000 smallholder farmers throughout Mexico who live below the international poverty line. Their corn is grown using regenerative practices across more than 30,000 acres. This unparalleled supply chain is the foundation of Masienda’s non-GMO corn tortillas.
https://www.masienda.com/where-to-enjoy
@masienda
#thirdwavemasa
#tortillapuff
info@masienda.com
In 2014, we set out on an earnest search for a tortilla with exceptional flavor and integrity. Our quest took us to Oaxaca, Mexico, where we met indigenous farmers whose families have been cultivating the purest corn in the world for centuries. It was there, in their homes, that we experienced our first perfect, true tortilla.
With each stack of tortillas that we passed and savored, the connection became clear: traditional agriculture and time-tested recipes produced a tortilla that left us feeling our healthiest and happiest.
We soon started collaborating with these farming communities, sharing their unique corn varieties with top chefs around the world, like Rick Bayless and Enrique Olvera.
Masienda was born.
Today, Masienda directly supports more than 2,000 smallholder farmers throughout Mexico who live below the international poverty line. Their corn is grown using regenerative practices across more than 30,000 acres. This unparalleled supply chain is the foundation of Masienda’s non-GMO corn tortillas.
https://www.masienda.com/where-to-enjoy
@masienda
#thirdwavemasa
#tortillapuff
info@masienda.com
Location: United States, California, Los Angeles
Employees: 11-50
Phone: +1 213-435-9037
Founded date: 2014
Investors 1
| Date | Name | Website |
| - | VilCap Inv... | vilcapinve... |
Mentions in press and media 7
| Date | Title | Description |
| 31.05.2023 | Father’s Day Gift Guide: 20 Cool Global Food Ideas to Share With Dad | Dining al fresco for Father's Day? Yes, please.getty |
| 14.05.2023 | Gift Guide: The Best Kitchen And Tabletop Gifts For Entertainers (Part 1) | Estelle Colored Glass stemmed wine glases Courtesy of Estelle Colored Glass |
| 18.11.2021 | Capital One Financial : The State of Small Businesses in the Food Industry | For Kendall and John Antonelli, co-founders of Antonelli's Cheese Shop, based in Austin, Texas, it's always been about more than just cheese. It's about a sense of community. "We are driven by our mission, do good, eat good," said... |
| 04.11.2021 | How this founder kept his masa supply chain company alive after losing half of his staff to COVID-19 layoffs | Jorge Gaviria is the owner of Masienda, a single-origin masa supply chain. Despite facing many unexpected challenges during the pandemic, Gaviria managed to increase Masienda's sales by expanding its e-commerce model. Advertisement Masa - d... |
| 04.11.2021 | How this founder kept his masa supply chain company alive after losing half of his staff to COVID-19 layoffs | Jorge Gaviria is the owner of Masienda, a single-origin masa supply chain. Despite facing many unexpected challenges during the pandemic, Gaviria managed to increase Masienda’s sales by expanding its e-commerce model. Gaviria is a Capital O... |
| 07.07.2021 | Solage, Auberge Resorts Collection Opens Picobar, A New Contemporary Mexican Restaurant | NAPA VALLEY, Calif. (PRWEB) July 07, 2021 Solage, Auberge Resorts Collection today introduces Picobar, the newest poolside dining destination for modern, Mexican cuisine in Napa Valley. Building off the world-class reputation of the resort’... |
| 16.01.2018 | San Francisco Banker From Mexico Launches FoodBytes! For Food/Tech Entrepreneurs, Part I | FoodBytes! founder Manuel Gonzalez in New York City. Photo by Nina Roberts |