How to Make and Use Masa with Masienda Founder Jorge Gaviria

This week’s guest is Jorge Gaviria, founder of Masienda, and author of the new book Masa. On the show, you’re going to get the Masienda origin story, and find out why it all started with the corn. Jorge explains nixtimalization, which is the process of turning corn into masa, and how to nixtamilaze and grind your own corn at home.For those who just want to buy the masa harina, I asked him about water temperature, hydration, and the differences between the corn types. We also talk about brand partnerships, as Masienda has teamed up with companies like Jacobsen Salt Co., Made In, and Hayden Flour Mills.But I f there’s anything I would like you to get out of this episode, it’s that making tortillas at home is so easy. If you love tacos and Mexican food you should order a bag of Masienda masa harina right now.MASIENDA AND JORGE GAVIRIABuy the book MasaMasienda WebsiteMasienda InstagramMaienda YouTube Channel Buy Masa Harina and Much More HereCHEFS WITHOUT RESTAURANTSIf you enjoy the show, and would like to support it financially, check out our Patreon, or you can donate through Venmo or Buy Me a Coffee. Get the Chefs Without Restaurants NewsletterVisit Our Amazon Store (we get paid when you buy stuff)Private Facebook groupChefs Without Restaurants InstagramFounder Chris Spear’s personal chef business Perfect Little BitesSome of the links above are affiliate links meaning that I get a small commission if you purchase something through one of those links.Sponsor- The United States Personal Chef AssociationOver the past 30 years, the world of the personal chef has grown in importance to fulfill those dining needs. While the pandemic certainly upended the restaurant experience, it allowed personal chefs to close that dining gap.  Central to all of that is the United States Personal Chef Association.Representing nearly 1,000 chefs around the US and Canada.  USPCA provides a strategic backbone for those chefs that includes liability insurance, training, communications, certification, and more. It’s a reassurance to consumers that the chef coming into their home is prepared to offer them an experience with their meal. USPCA provides training to become a Personal Chef through our Preparatory Membership.  Looking to showcase your products or services to our chefs and their clients, partnership opportunities are available. Call Angela today at 800-995-2138 ext 705 or email her at aprather@uspca.com for membership and partner info.Support the show