Everyone loves a good tortilla, but not everyone has had the particular joy of enjoying one made with masa harina (masa flour). And for Jorge Gaviria, founder of Masienda, the fastest-growing masa brand in America, the key to great masa harina is the finely ground, nixtamalized corn flour. The term nixtamalization comes from the Nahuatl language – nextli means ashes and tamalli means dough – and involves soaking heirloom corn in calcium hydroxide before grinding the re-hydrated kernels. The result is a more nutritious, earthy and naturally sweet taste, plus a softer texture, the perfect base for everything from tacos and huaraches to tlayudas and chilaquiles.

If you’re not sure where to start, though, we’ve got you covered: if you’re looking for something meat-forward, try our carne asada tacos, or, for a Mexican ‘pizza,” go for a tlayudita – a burrito-size corn tortilla popular in Oaxaca that’s often crisped, topped and served open-faced (pizza style) or folded over (calzone style). Both are made with Masienda’s masa flour, for a more complex flavour profile, perfect for any night (or day) of the week.