Our process
From local corn to tortilla.
We buy dry yellow corn from local farmers in Kosovo and carry out every stage of the process at Casa Maíz.
Where we begin
Corn grown close to home
We choose locally grown dry yellow corn. Working with farmers in Kosovo keeps our main ingredient close to our kitchen and lets us select the grain before transforming it.
- Origin
- Kosovo
- Ingredient
- Dry yellow corn
- Sourced from
- Local farmers
From start to finish
It all happens at Casa Maíz
From the moment the corn arrives until a tortilla comes off the heat, these are the stages we carry out.
Sourcing and selection
We receive dry yellow corn from local growers and select the grain we will use.
First wash
We wash the corn before cooking to prepare a clean, even batch.
Cooking and nixtamalization
We cook the grain through nixtamalization, the process that transforms it so it can become tortilla masa.
Resting
We let the cooked corn rest so the process can continue before the next wash.
Second wash
We wash the nixtamalized corn again and prepare it for grinding.
Grinding
We grind the corn into the masa that gives the tortillas their body, aroma and texture.
Pressing
We portion and press the masa to shape each tortilla.
Final cooking
We cook the tortillas and prepare them for our customers’ tables.
Our production rhythm
We produce in batches
We prepare tortillas once or twice a week. For orders of more than 150 tortillas, we can also organize made-to-order production.
1–2times per week
>150tortillas for made-to-order production
Casa Maíz
The process ends at your table
See the available presentations and choose the tortillas for your next meal.