Chef Julio Hernandez spent years obsessing over the craft — researching, practicing, tweaking, repeating. When the world shut down during the COVID-19 pandemic, he bet on himself in a big way: emptying his savings to buy a five-horsepower, 600-pound molino and importing 3,000 pounds of heirloom corn straight from Mexico.
This isn’t the industrialized corn you’ll find dominating most U.S. grocery shelves. Heirloom corn is old-school in the best way — organic seeds carefully preserved and passed down through generations, carrying deeper flavor, richer texture, and serious cultural roots.
For Chef Julio, it isn’t just about making tortillas. It was about bringing tradition back to life, one batch of masa at a time.
And trust us — you can taste the difference.
