Masa: Techniques, Recipes, and Reflections on a Timeless Staple (Hardcover)
A James Beard Award Nominee, 2023 IACP Award Finalist, National Bestseller, and Best Cookbook of 2022 from Los Angeles Times, Food and Wine, The Washington Post, San Francisco Chronicle, NPR, and Saveur.
MASA is your guide to making authentic, high-quality masa from scratch and cooking with it in your home kitchen.
It's time to learn the way to a perfect taco, and it all starts with the masa. Like sourdough before it, craft masa is on the brink of a global culinary movement. Jorge Gaviria's company, Masienda, has become a proxy message board at the center of the swelling masa conversation and with this cookbook he completes the story of how to create this special building block from scratch.
Brimming with history, replicable techniques, and reflections from masa authorities, including third-generation tortillerxs and acclaimed chefs, MASA reveals the beauty and longstanding traditions behind this elemental staple. In addition to teaching how to make masa from dried corn kernel to fully realized dish, this book also shows cooks how to use masa in 50 base recipes for tortillas, pozole, tamales, and more, empowering chefs of any level to think creatively and adapt recipes confidently for their own use.
In addition, ten well-known chefs offer inventive recipes-such as tamal gnocchi, masa waffles, and shrimp and masa grits-to inspire new ways of relating to this timeless, dynamic food.
TORTILLAS ARE EVERYWHERE: For years now, tortillas, the most common masa application, have outpaced the consumption of hamburger buns in the United States, and their companion condiment, salsa, has outsold ketchup as the nation's leading condiment.
ENDLESS DINNER INSPIRATION: This book features a wide range of recipes from the traditional basics—Tortillas, Pupusas, and Arepas—to the inventive, like Blue Masa Sourdough Bread, Tamal Gnocchi, and Shrimp and Masa Grits.
THE MASTER ON MASA: Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge Gaviria wrote MASA after successfully working through tens of thousands of inquiries from home cooks on everything from the best equipment to ideal cooking temperatures to how to prevent a tortilla from falling apart during reheating.
About the Author
Jorge Gaviria is the founder of Masienda, a resource and supplier of high-quality masa and masa products. Jorge trained at top restaurants, including Maialino and Blue Hill at Stone Barns, before founding his company in 2014. He has been recognized by top international press outlets for his work and was awarded Forbes "30 Under 30" for food and wine in 2017. He lives in Los Angeles.
"Taco people rejoice" —Architectural Digest
“Masa” is more than the essential history and record of an ingredient, it’s a gateway to exploration that allows Mexican culture’s arguably most important food to live and breathe in a new way for generations of cooks to come." —LA Times
"After reading this book, I have to agree——masa is an underrated miracle." —NPR
"A thorough look at one of the world's staple foods while making the cases for several exciting modern applications. The only hard part will be deciding whether to make memelas or flautas for dinner." —Food Wine
"The definitive guide to making high—quality masa from scratch has finally arrived." —Outside Magazine
"A compelling read" —The New York Times
"With captivating storytelling and bold, immersive photography from the Graydon Herriott team, it’s both an informative and transportive book." —Epicurious
"A critical deep dive into an ingredient that’s an essential part of the culture of millions of people north and south of the Mexico—U.S. border. It’s also a lesson in how one food can shape generations of people." —The Washington Post
"This delectably designed photographic recipe collection dedicated to all things corn flour emphasizes both tradition and cutting—edge technique" —The Strategist
"Masa is the book I have been longing for since I made my first trip across the border and tasted a freshly made tortilla from corn ground by hand. Maíz is the backbone of Mexican cuisine, and Masa tells its story and elevates its status while making it accessible to the home cook." —Rick Martinez, chef and author of Mi Cocina
"Jorge Gaviria has been a pioneer in spreading the delicious gospel of freshly made masa, and Masa is a wonderfully personal and wide—ranging guide to its world. Here are its historical ups and downs, the remarkable process that creates it from dry corn, and recipes from across the Americas that show off its versatility and unique flavor." —Harold McGee, author of On Food and Cooking and The Curious Cook
"It's hard to believe that masa, the ubiquitous, delicious, and foundational dough had yet to receive its closeup until now. From organic tacos to tamales and pupusas to arepas, Jorge connects diverse cultures and traditions to create this beautiful and definitive guide to a staple we all know and love." —Alice Waters, chef, restaurateur, author, and owner of Chez Panisse
"Masa is the book I’ve been wanting for decades." —Rick Bayless, chef, restaurateur, and bestselling author
"Like all of us, each grain of corn is unique but is also part of its own generational identity. Jorge understands the value of corn and the chain from which it emerges. MASA is an essential tribute to this connection." —Enrique Olvera, chef and owner of Pujol and Cosme, and author of Tu Casa Mi Casa
“Masa proves its mass appeal in this comprehensive and terrific guide.” —Publishers Weekly
"Taco people rejoice"—Architectural Digest