Nixtamal Starter Kit
Real nixtamal, no lime-water guesswork, no shortcuts.
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This is the kit for cooks who want masa from scratch, not a bag of instant mix. You get dried heirloom corn and food-grade cal, the same lime used in nixtamalization for generations, plus enough guidance to get the ratios right the first time. Cook the corn, steep it, rinse off the hull, and you’ve got nixtamal ready for the mill or a metate. The corn holds up to a real simmer without turning to mush, and the flavor difference shows up immediately once it hits a tortilla or a bowl of pozole. No shelf-stable masa harina substitute gets you here. This is the base layer for corn done right, before you add a single other ingredient.
A steakhouse line doesn't usually stop for hominy, but any kitchen doing scratch tortillas, chilaquiles, or pozole needs a reliable starting point, and this kit is that. It removes the guesswork on cal ratios and corn selection so the cook can focus on nixtamal, not chemistry. Once you've run a batch through and tasted the difference against bagged masa harina, going back feels like a step down.
