From Ancient Mexico to Modern Japan.
Across oceans and generations, we bring you the authentic taste of real tortillas.
What Is Nixtamalization?
Nixtamalization (nixtamalización) is a traditional cooking method passed down from ancient Mesoamerica. Its name comes from the Nahuatl words Nextli, meaning “ash,” and Tamalli, meaning “corn dough.” At Molino Campo Noble, we carefully preserve this time-honored process and use it to make our tortillas.
Dried corn kernels are cooked in alkaline water made with slaked lime or wood ash, then left to soak overnight. This process does much more than soften the corn:
- Makes proteins easier to digest
- Increases calcium content
- Gives tortillas a soft, tender texture and acts as a natural preservative
Nixtamalization brings out the aroma, flavor, and color of the masa, and also makes B vitamins and amino acids easier for the body to absorb.
As a result, tortillas and other masa products become more nutritious, helping your body get the nutrients it needs. Born from ancient wisdom, this process is the secret behind the flavor and nutrition of our tortillas.
