At Three Sisters Nixtamal, we make traditional organic corn tortillas and stone-ground masa (dough) starting with our own fresh nixtamal. Nixtamal is created when whole dry corn kernels are heated in water and calcium hydroxide, also known as slaked lime or cal. This process prepares the corn to make a nutrient-enriched masa. Archaeological evidence suggests Indigenous peoples of what is today southeast Mexico and Guatemala first began using this corn cooking method 7-8 thousand years ago. We are honored to continue this tradition in the making of our own nixtamal.

Nixtamalizing corn not only makes delicious tortillas but the alkalinity from the cal softens the pericarp of the corn. This softening makes the corn easier to grind and enables our bodies to digest and absorb vitamins & minerals. These unlocked nutrients, including calcium, protein, B vitamins and folate, which would otherwise not be absorbed.

Three Sisters masa and tortillas are USDA-Certified Organic by the Oregon Department of Agriculture. Our products have no chemical preservatives, additives, texturizers or industrialized dried corn flour.