Masienda works with over 2,000 farmers across Mexico to bring heirloom corn to kitchens and restaurants around the world. By teaming up with farmers like Juan Velasco Meza, the supplier has helped preserve both the heirloom seeds and the traditional process of nixtamalizing corn, which enhances its flavor and nutritional value. Masienda distributes to world-renowned restaurants like Cosme in NYC, where the corn is transformed into fresh, house-made tortillas, memelas, and more.

00:00 Intro
00:39 Harvesting Corn
03:00 De-Husking Corn
04:35 De-Kerneling Corn
06:46 Traditional Nixtamalization Process
08:52 Making Tortillas by hand
10:48 At Popular Mexican Restaurant Cosme
12:36 Assembling the dish

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Credits:
Series Lead: Carla Francescutti
Field Producer: Michael Matus
Director: Carla Francescutti
Camera: Franky Vásquez, Michael Matus, Murilo Ferreira
Sound: Valeria Carreño
Production Assistant: Maylet Ortiz
Camera Assistant: Luis Gabriel Pérez Castro
Production Coordinator: Nick Mazzocchi
Editor: Carla Francescutti
Assistant Editor: Christine Ring
Subtitles by SAGA Translations

Executive Producer: Stephen Pelletteri
Director of Production: Stefania Orrù
Supervising Producer, Development: Gabriella Lewis
Post-Production Supervisor: Lucy Morales Carlisle
Audience Engagement: Frances Dumlao

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