Michigan’s first organic, heirloom nixtamal tortillería

We created MADRE Masa & Tortillas because we believe in a Michigan that has access to healthy, local food that is better for our bodies and the land.

Our goal at MADRE Masa & Tortillas is to address the lack of a local, organic masa and tortilla business in West Michigan.

There’s currently a problem in finding kernel to masa-tortillas, which is the base of many dishes such as tamales, breads, chips, etc. There are many stores in Grand Rapids that sell tortillas, but unfortunately these tortillas are made with highly processed corn flour or industrialized corn, and are full of additives.

At MADRE, we take no shortcuts, and seek to provide premium, authentic, low-ingredient, fresh, organic products.

Balls of blue masa ready to be pressed into tortillas
Bek Ostosh and Renata Fernandez of Madre Masa & Tortillas

Photo courtesy of Beth Weiler of Michigan Public Radio.

MADRE Masa & Tortillas is a women-, immigrant-, LGBTQ-, and Latina-owned business co-founded by partners Renata Fernandez Dominguez and Bek Ostosh.

We produce local, organic, nixtamalized (kernel to masa), and stone-ground corn dough (masa) and tortillas.

Balled masa from Madre Masa & Tortillas

MADRE’s namesake means “mother” in Spanish and is a tribute to all our mothers, earth mothers and mother earth alike.

We respect traditional recipes and ancestral knowledge, while weaving integrity in every step of our production, including in the sourcing of our heirloom Michigan corn to promote responsible agrodiversity and sustainable farming practices statewide.

About our process

  • Nixtamalizing corn for masa

    Nixtamalization

    The process we use, nixtamalization, refers to cooking the corn with wood ash or culinary lime (calcium hydroxide) to increase nutrition and heighten flavor. This is a three thousand-year old technique and it was used by the Aztec and Maya Civilizations.

    We seek to create awareness on the health benefits of consuming nixtamalized heirloom tortillas made from fresh masa.

    learn about the benefits
  • A volcanic wet mill full of blue corn masa

    Milling

    The nixtamalized corn is then milled using a volcanic stone wet mill. Volcanic stone wet milling is critical to grinding, mashing, and aerating the dough, ultimately creating a finely ground product necessary for superior tortillas and masa products.

    Wet mills are unique to Mexico where volcanic stones and nixtamalization is abundant and are nearly impossible to find in the United States.

  • Pressing nixtamal tortillas at Madre Masa

    Hand pressing

    Using a hand-presser, we flatten our masa balls into perfectly round and flat tortillas.

  • Cooking blue nixtamal tortillas

    Cooking

    After pressing, the fresh tortillas are briefly cooked on a hot skillet until they are warm, soft, and smell toasty.

    Want to learn about the best ways to reheat tortillas at home, and so much more?

    Explore faqs

We seek to create awareness on the health benefits of consuming nixtamalized heirloom tortillas made from fresh masa.

Nixtamalization is a process of cooking corn with wood ash, or culinary lime, to increase nutrition and heighten flavor.

Developed by the Mesoamerican Civilizations, this technique has been used for over 3,000 years.

Behind the scenes at Madre Masa & Tortillas
Placing nixtamalized corn kernals into a wet mill to turn into masa

The global standard in the last 70 years has been to produce tortillas with highly processed commercial corn flour, which is low in nutrients, high on empty calories, and full of agrochemicals, and additives such as bleaches and preservatives.

When tortillas are nixtamalized, scientific data research has proven there is increased nutrition including additional calcium, fiber, protein, antioxidants, and niacin (B3).

The process of nixtamalization makes nutrients more available for absorption, which ultimately provides superior physiological benefits over industrialized corn flour.

Grinding blue corn in a wet mill
Renata Fernandez of Madre Masa & Tortillas holding a large ball of blue masa

Because we prioritize the integrity of this ancient process, our tortillas provide more nutrients and unforgettable flavor compared to commercially produced corn tortillas.

Our heirloom corn varieties

  • Blue dent corn for masa

    Blue Dent

    Provides a tender texture and sweet, grassy flavor. It is excellent for table tortillas and full of antioxidants.

    Organically grown in Three Oaks, MI.

  • Yellow wapsie valley corn during the nixtamalization process.

    Yellow Wapsie Valley

    Has a creamy, intense corn flavor and is over 10% protein. It is highly versatile for all tortilla applications.

    Organically grown in Three Oaks, MI.

  • Red wapsie valley corn from Holland, Michigan

    Red Wapsie Valley

    Gives a distinct nutty, creamy, and earthy flavor. It has a high protein content, plenty of good fats, and is rich in antioxidants.

    Organically grown in Holland, MI. 

Unless noted otherwise, photos throughout our website are courtesy of Omar Arredondo of Aves Films.