Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
“A Funky Market and Community Meeting Place in North Saanich!”
Deep Cove Market has been serving celiacs for more than 15 years with the most eclectic selection of gluten-free products that Vancouver Island has to offer. Trust Deep Cove to carry the brands that are impossible to find at major retailers – honouring independent celiac manufacturers who are dedicated to supporting us – one kitchen to another.
A first and last stop shop for locals and tourists alike. Minutes from Schwarz Bay Ferry Terminal as you arrive or a last stop before heading to Vancouver or the Gulf Islands, you’ll be sure to leave with items you won’t find anywhere else.
An ideal destination for a Sunday drive or bicycle trip from Sidney or even Victoria. Be welcomed with wide verandahs, aisles jam-packed with goodies and shaded, picnic seating in a beautifully landscaped garden.
10940 West Saanich Road • 250-656-2547 • Mon-Fri 7am to 7:30pm Sat-Sun 8:am to 7:30pm
Deep Cove Market • Facebook • Instagram • deepcovemarket@shaw.ca
NOTE: While Deep Cove Market offers to make sandwiches with gluten-free bread, the risk of cross contamination with gluten ingredients is high in the close confines of their kitchen.
A Small Business at the Heart of the Community
Rosemary Scott, Seaside Magazine
“The Deep Cove Market is not your typical convenience store. A destination for foodies, it’s a charming country market nestled in North Saanich that has become, through much hard work, a gem of a meeting place for the community.
After the Deep Cove Farm on Wain Road was retired, I wanted to provide locals like myself with a place to meet over breakfast, lunch or lattes and have a place to shop that supports our local farming community. If you want locally raised lamb, beef, poultry and eggs, it’s a place worth visiting. 10 years ago, with no grocery experience whatsoever … more
Deep Cove 10th Anniversary Feature Review in the Peninsula News, March 2015.
“Walk into Deep Cove Market and the first thing you’ll notice is the abundance of smiling faces. With the smell of fresh coffee lingering in the air, the charming wood plank floor and woven baskets of produce capping off the aisles, it’s easy to see why the shoppers are in a good mood. There’s a quaint feeling of discovery that permeates the shop, as though the perfect ingredient is waiting just around the corner. “I’ve tried to offer a lot of organic products and local products. In the summer, we try to have 100 per cent local produce,” she said. “We try to make the choices really interesting, besides regular grocery, we try to have a lot of specialty items just to make it more fun for the consumer.” That includes spending sometimes hours on the internet trying to track down a supplier if a customer has made a special request, said Waddington, always prioritizing local first” … more
Rosemary is a frequent (gluten-free) recipe contributor to Sidney’s Seaside Magazine.
Here are just a few of her best!
Tomato Jam, recipe by Rosemary Scott
Island Dish: Tomato Jam
“What is tomato jam? It’s a thick, intensely tomato-flavoured condiment that is delicious enough to
- spread on your favourite burger (you’ll never use ketchup again)
- serve up on a fresh (gluten-free) baguette
- toast point with cheese
- toss into pasta with some fresh parmesan shavings
- add to your homemade soup to elevate it to a whole new level
- eat it all by itself right out of the jar. It should come with a warning on the label: “highly addictive.”
Summertime Spinach Salad, Seaside Magazine
Island Dish: Summertime Spinach Salad
“I have to be honest here and tell you that this recipe is courtesy of my sister-in-law, Ros Scott. I love this salad for many reasons: it is colourful, quick to prepare, super healthy and the dressing is to die for!
There are a number of ingredients in this recipe that are part of the top 100 healthiest foods list. First of all, we have the fresh local spinach that is readily available at markets this time of year. Spinach is among the top greens for folate, and it contains high amounts of vitamin A, iron, potassium, calcium, zinc, and selenium, which offers antioxidant protection and supports thyroid function.” See recipe here
Island Dish: Spring Fettucine
Spring Fettucini, Seaside Magazine
“When I think of spring, lamb and asparagus come to mind! The Galloping Goose Sausage Co. in Metchosin makes excellent herbed lamb sausages. They are gluten- , MSG- and preservative free. We are fortunate here at the Deep Cove Market to be able to carry fresh asparagus from Raphael at Guités Farm on Oldfield Road. I’m a big fan of easy one-dish meals, so I have combined a number of items I carry here at the Market into one entrée. This dish could easily become gluten free by substituting the pasta with a rice pasta or quinoa. I also think the lemon cooking sauce would pair nicely with chicken if you are not a lamb fan. We carry farm-fresh, free-range, antibiotic-free chicken from Kildonan Farms located right here in North Saanich. I am also a huge lover of Greek food, so I combined the lemon and lamb with peppers, onions and feta. I hope you enjoy it as much as I did! ” See recipe …
- Country Grocer – Esquimalt on Friday, June 24 from 11am to 3pm
- Country Grocer – Royal Oak on Sunday, June 26 from 11am to 3pm
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
🌮. Saturday, June 25 from noon to ‘sold out’ at Fernwood Rd & Gladstone Ave
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Details • Facebook • Instagram
- Fernwood’s annual neighbourhood celebration is celebrating 25 years of arts, music, and community! We will be grooving with musicians, performers, food, beer, theatre, artists, magic, kid’s zone, face painting,an artisan market, games, bubbles, walking tours, a silent auction, and more! There is no better place to be on the summer solstice weekend – June 24 & 25, 2022. Join us as Fernwood is transformed into a 2-day extravaganza of fun with all your best neighbours and friends! All of Victoria is invited to join us for this free event with activities for all ages during the summer solstice.
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
- Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
- Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
- Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
- The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
- The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
- This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
- “When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
- Country Grocer – Royal Oak on Sunday, June 26 from 11am to 3pm
- Country Grocer – Esquimalt on Friday, June 24 from 11am to 3pm
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
North Saanich Flavor Trails Celebration Weekend! Explore and Experience the Tastes of the Saanich Peninsula!
August 27 & 28 – 14 venues hosting special activities ranging from farm gate tastings to winery and orchard tours, from sheep shearing demonstrations to scare crow making, authentic Thai cooking to a pig roast.
Printer-Friendly Flavour Trails Brochure and Map
Facebook • Instagram • Twitter
Stop in at the Oh-So-Celiac-Friendly Deep Cove Market!
10940 West Saanich Road (near Wain Road) • 250-656-2547 • Mon-Fri 7am to 7:30pm Sat-Sun 8:am to 7:30pm
Deep Cove Market • Facebook • Instagram • deepcovemarket@shaw.ca
Deep Cove Market has been serving celiacs for more than 15 years with the most eclectic selection of gluten-free products that Vancouver Island has to offer. Trust Deep Cove to carry the brands that are impossible to find at major retailers – honouring independent celiac manufacturers who are dedicated to supporting us – one kitchen to another.
A first and last stop shop for locals and tourists alike. Minutes from Schwarz Bay Ferry Terminal as you arrive or a last stop before heading to Vancouver or the Gulf Islands, you’ll be sure to leave with items you won’t find anywhere else.
An ideal destination for a Sunday drive or bicycle trip from Sidney or even Victoria. Be welcomed with wide verandahs, aisles jam-packed with goodies and shaded, picnic seating in a beautifully landscaped garden.
NOTE: While Deep Cove Market offers to make sandwiches with gluten-free bread, the risk of cross contamination with gluten ingredients is high in the close confines of their kitchen.
A Small Business at the Heart of the Community
Rosemary Scott, Seaside Magazine
“The Deep Cove Market is not your typical convenience store. A destination for foodies, it’s a charming country market nestled in North Saanich that has become, through much hard work, a gem of a meeting place for the community.
After the Deep Cove Farm on Wain Road was retired, I wanted to provide locals like myself with a place to meet over breakfast, lunch or lattes and have a place to shop that supports our local farming community. If you want locally raised lamb, beef, poultry and eggs, it’s a place worth visiting. 10 years ago, with no grocery experience whatsoever … more
Deep Cove 10th Anniversary Feature Review in the Peninsula News, March 2015.
“Walk into Deep Cove Market and the first thing you’ll notice is the abundance of smiling faces. With the smell of fresh coffee lingering in the air, the charming wood plank floor and woven baskets of produce capping off the aisles, it’s easy to see why the shoppers are in a good mood. There’s a quaint feeling of discovery that permeates the shop, as though the perfect ingredient is waiting just around the corner. “I’ve tried to offer a lot of organic products and local products. In the summer, we try to have 100 per cent local produce,” she said. “We try to make the choices really interesting, besides regular grocery, we try to have a lot of specialty items just to make it more fun for the consumer.” That includes spending sometimes hours on the internet trying to track down a supplier if a customer has made a special request, said Waddington, always prioritizing local first” … more
Rosemary is a frequent (gluten-free) recipe contributor to Sidney’s Seaside Magazine.
Here are just a few of her best!
Tomato Jam, recipe by Rosemary Scott
Island Dish: Tomato Jam
“What is tomato jam? It’s a thick, intensely tomato-flavoured condiment that is delicious enough to
- spread on your favourite burger (you’ll never use ketchup again)
- serve up on a fresh (gluten-free) baguette
- toast point with cheese
- toss into pasta with some fresh parmesan shavings
- add to your homemade soup to elevate it to a whole new level
- eat it all by itself right out of the jar. It should come with a warning on the label: “highly addictive.”
Summertime Spinach Salad, Seaside Magazine
Island Dish: Summertime Spinach Salad
“I have to be honest here and tell you that this recipe is courtesy of my sister-in-law, Ros Scott. I love this salad for many reasons: it is colourful, quick to prepare, super healthy and the dressing is to die for!
There are a number of ingredients in this recipe that are part of the top 100 healthiest foods list. First of all, we have the fresh local spinach that is readily available at markets this time of year. Spinach is among the top greens for folate, and it contains high amounts of vitamin A, iron, potassium, calcium, zinc, and selenium, which offers antioxidant protection and supports thyroid function.” See recipe here
Island Dish: Spring Fettucine
Spring Fettucini, Seaside Magazine
“When I think of spring, lamb and asparagus come to mind! The Galloping Goose Sausage Co. in Metchosin makes excellent herbed lamb sausages. They are gluten- , MSG- and preservative free. We are fortunate here at the Deep Cove Market to be able to carry fresh asparagus from Raphael at Guités Farm on Oldfield Road. I’m a big fan of easy one-dish meals, so I have combined a number of items I carry here at the Market into one entrée. This dish could easily become gluten free by substituting the pasta with a rice pasta or quinoa. I also think the lemon cooking sauce would pair nicely with chicken if you are not a lamb fan. We carry farm-fresh, free-range, antibiotic-free chicken from Kildonan Farms located right here in North Saanich. I am also a huge lover of Greek food, so I combined the lemon and lamb with peppers, onions and feta. I hope you enjoy it as much as I did! ” See recipe …
North Saanich Flavor Trails Celebration Weekend! Explore and Experience the Tastes of the Saanich Peninsula!
August 27 & 28 – 14 venues hosting special activities ranging from farm gate tastings to winery and orchard tours, from sheep shearing demonstrations to scare crow making, authentic Thai cooking to a pig roast.
Printer-Friendly Flavour Trails Brochure and Map
Facebook • Instagram • Twitter
Stop in at the Oh-So-Celiac-Friendly Deep Cove Market!
10940 West Saanich Road (near Wain Road) • 250-656-2547 • Mon-Fri 7am to 7:30pm Sat-Sun 8:am to 7:30pm
Deep Cove Market • Facebook • Instagram • deepcovemarket@shaw.ca
Deep Cove Market has been serving celiacs for more than 15 years with the most eclectic selection of gluten-free products that Vancouver Island has to offer. Trust Deep Cove to carry the brands that are impossible to find at major retailers – honouring independent celiac manufacturers who are dedicated to supporting us – one kitchen to another.
A first and last stop shop for locals and tourists alike. Minutes from Schwarz Bay Ferry Terminal as you arrive or a last stop before heading to Vancouver or the Gulf Islands, you’ll be sure to leave with items you won’t find anywhere else.
An ideal destination for a Sunday drive or bicycle trip from Sidney or even Victoria. Be welcomed with wide verandahs, aisles jam-packed with goodies and shaded, picnic seating in a beautifully landscaped garden.
NOTE: While Deep Cove Market offers to make sandwiches with gluten-free bread, the risk of cross contamination with gluten ingredients is high in the close confines of their kitchen.
A Small Business at the Heart of the Community
Rosemary Scott, Seaside Magazine
“The Deep Cove Market is not your typical convenience store. A destination for foodies, it’s a charming country market nestled in North Saanich that has become, through much hard work, a gem of a meeting place for the community.
After the Deep Cove Farm on Wain Road was retired, I wanted to provide locals like myself with a place to meet over breakfast, lunch or lattes and have a place to shop that supports our local farming community. If you want locally raised lamb, beef, poultry and eggs, it’s a place worth visiting. 10 years ago, with no grocery experience whatsoever … more
Deep Cove 10th Anniversary Feature Review in the Peninsula News, March 2015.
“Walk into Deep Cove Market and the first thing you’ll notice is the abundance of smiling faces. With the smell of fresh coffee lingering in the air, the charming wood plank floor and woven baskets of produce capping off the aisles, it’s easy to see why the shoppers are in a good mood. There’s a quaint feeling of discovery that permeates the shop, as though the perfect ingredient is waiting just around the corner. “I’ve tried to offer a lot of organic products and local products. In the summer, we try to have 100 per cent local produce,” she said. “We try to make the choices really interesting, besides regular grocery, we try to have a lot of specialty items just to make it more fun for the consumer.” That includes spending sometimes hours on the internet trying to track down a supplier if a customer has made a special request, said Waddington, always prioritizing local first” … more
Rosemary is a frequent (gluten-free) recipe contributor to Sidney’s Seaside Magazine.
Here are just a few of her best!
Tomato Jam, recipe by Rosemary Scott
Island Dish: Tomato Jam
“What is tomato jam? It’s a thick, intensely tomato-flavoured condiment that is delicious enough to
- spread on your favourite burger (you’ll never use ketchup again)
- serve up on a fresh (gluten-free) baguette
- toast point with cheese
- toss into pasta with some fresh parmesan shavings
- add to your homemade soup to elevate it to a whole new level
- eat it all by itself right out of the jar. It should come with a warning on the label: “highly addictive.”
Summertime Spinach Salad, Seaside Magazine
Island Dish: Summertime Spinach Salad
“I have to be honest here and tell you that this recipe is courtesy of my sister-in-law, Ros Scott. I love this salad for many reasons: it is colourful, quick to prepare, super healthy and the dressing is to die for!
There are a number of ingredients in this recipe that are part of the top 100 healthiest foods list. First of all, we have the fresh local spinach that is readily available at markets this time of year. Spinach is among the top greens for folate, and it contains high amounts of vitamin A, iron, potassium, calcium, zinc, and selenium, which offers antioxidant protection and supports thyroid function.” See recipe here
Island Dish: Spring Fettucine
Spring Fettucini, Seaside Magazine
“When I think of spring, lamb and asparagus come to mind! The Galloping Goose Sausage Co. in Metchosin makes excellent herbed lamb sausages. They are gluten- , MSG- and preservative free. We are fortunate here at the Deep Cove Market to be able to carry fresh asparagus from Raphael at Guités Farm on Oldfield Road. I’m a big fan of easy one-dish meals, so I have combined a number of items I carry here at the Market into one entrée. This dish could easily become gluten free by substituting the pasta with a rice pasta or quinoa. I also think the lemon cooking sauce would pair nicely with chicken if you are not a lamb fan. We carry farm-fresh, free-range, antibiotic-free chicken from Kildonan Farms located right here in North Saanich. I am also a huge lover of Greek food, so I combined the lemon and lamb with peppers, onions and feta. I hope you enjoy it as much as I did! ” See recipe …
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at their Pop-Up Booth at Fernwood Makers Party Summer Nights Market. Meet the Maker, Chef Israel!
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Saturday, September 10 from 4-8pm.
Fernwood Makers Party Facebook
Fernwood Makers Party Instagram
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
- Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
- Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
- Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
- The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
- The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
- This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
- “When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment for the Last Night. Friday, December 9. 4:30 – 7:30
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
PATIO DINING! Enjoy your take-out and watch the world go by. First come first served. Reservations accepted.
• Education | History | Culture
• MAiiZ’ Recipe Collection
• Subscribe to MAiiZ’ Mail
• MAiiZ Gift Card
• Watch MAiiZ’ Amazing video collection!
• Learn more about MAiiZ …
• Read the Review in the Times Colonist
Testimonials
“Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
“I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
“When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
Sample MAiiZ Nixtamal Tortillas with Chef Israel’s Salsa Verde & local cheeses at Thrifty Foods in Sidney!
Also available at Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
- Tuesday, February 6 from 2 – 5pm. Thrifty Foods Belmont. Tortillas & Chef Israel’s Salsa Verde!
- Friday, February 9 from 11am to 2pm Thrifty Foods Sidney. Tortillas & Salsa Verde!
- Also on Friday, February 9! 3 – 5pm at Root Cellar Mackenzie. Chips & Tortillas!
Also available at Thrifty Foods Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
- Friday, February 9 from 11am to 2pm Thrifty Foods Sidney. Tortillas & Salsa Verde!
- Also on Friday, February 9! 3 – 5pm at Root Cellar Mackenzie. Chips & Tortillas!
Also available at Thrifty Foods Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
- Friday, February 9! 3 – 5pm at Root Cellar Mackenzie. Chips & Tortillas!
- ALSO ON Friday, February 9 from 11am to 2pm Thrifty Foods Sidney. Tortillas & Salsa Verde!
Also available at Thrifty Foods Admiral’s Walk • Belmont • Broadmead • Central Saanich • Cloverdale • Colwood • Fairfield • Hillside • James Bay • Quadra Saanich • Tuscany. More to follow!
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity.
When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina
Testimonials
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Country Grocer is a family-owned and operated grocery chain with 7 stores in Victoria, Cobble Hill, Salt Spring Island, Lake Cowichan and Nanaimo. Look for gluten-free shelf labels throughout their stores to guide you to exceptional products, amazing pricing and in-store manager specials!
Country Grocer Royal Oak wins the 2020 Canadian Federation of Independent Grocer Award for Medium Surface Category (size)
Certificate of Appreciation from The Celiac Scene
