No matter which way you enjoy the versatile crop, you have Mexico to thank. Dozens of heirloom corn varieties have been carefully cultivated and preserved by families and communities in Mexico for thousands of years — all of which make up most, if not all, of the corn we use today.
Masienda (@masienda), a small-batch masa company, works with over 2,000 farmers across Mexico to bring heirloom corn to kitchens and restaurants around the world. Founder Jorge Gaviria takes great care to ensure that when working with a crop as sacred as corn, equitable farming practices like preserving heirloom seeds and making sure enough corn is left for communities in Mexico, are a top priority.
Tap the link in our bio to watch local farmers in Mexico harvest native corn that’s then distributed to world-renowned restaurants like Cosme in NYC.
Presented by Yeti
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Video description: various shots of heirloom corn varieties in Mexico, the farmers that harvest them, as founder of Masienda, Jorge Gaviria, narrates the importance of corn in Mexico.
