Masa specialist & founder
Jorge Gaviria
Founder of Masienda, a company built around heirloom Mexican corn and traditional nixtamalization, and author of a book dedicated to explaining masa — the tortilla dough that carries every fajita to the table.
- Focus:
- Heirloom corn, nixtamalization, and masa technique
- Region:
- United States / Mexico (heirloom corn sourcing)
Reviving heirloom corn and traditional masa
Jorge Gaviria founded Masienda to source heirloom Mexican corn varieties and support traditional nixtamalization, the ancient process of cooking corn in an alkaline solution to make masa. The company works with farmers and home cooks to make high-quality masa harina and fresh masa more accessible outside Mexico.
Why masa knowledge matters for fajitas
A fajita is only as good as the tortilla that carries it, and tortilla quality starts with masa. Gaviria's book, "Masa: Techniques, Recipes, and Reflections on a Timeless Staple," walks through the corn, nixtamalization, and pressing techniques behind good corn and flour tortillas — the foundational side dish for any fajita platter.
Follow their work
- Masienda (heirloom corn & masa company, founder)
- Masa: Techniques, Recipes, and Reflections on a Timeless Staple (book)
FajitaRecipe.com is not affiliated with, sponsored by, or endorsed by Jorge Gaviria or Masienda. This is an independent editorial spotlight.
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Sources & further reading
- Official website — Masienda
- Masa: Techniques, Recipes, and Reflections on a Timeless Staple — Chronicle Books