🌮.  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.

Mark your calendars & spend the evening celebrating St Patrick’s Day at Six Mile Pub! Lots of amazing food & bevies to enjoy while clapping, tapping, and singing along to Irish & Celtic favourites by Cookeilidh. Erin go bragh!

Reserve now at 250-478-3121.

Find Six Mile Pub at 494 Old Island Highway in View Royal, British Columbia
• Free Parking • Accessible • Six Mile Pub • Facebook • Twitter • Instagram

Established in 1855, the oldest pub in BC is a beautiful heritage pub located on the bank of Millstream, adjacent to the Galloping Goose Regional Bike Trail.  Vegetables, herbs and honey from their own Riverside Culinary Garden Apiary. Walk, Bike, Drive or Paddle to the Six Mile Pub – you will be delighted!

Award Winning Riverview Patio

Six Mile Pub Believes in Great Food that Happens to be Gluten Free! 
• All of Six Mile’s deep fryers are gluten free
• Proprietary gluten-free flours expertly blended in house
• Contraband flours are stored away from the prep hall
• Gluten-free kitchen guidelines in place
• Gluten-free education / staff training is ongoing
• Menu has GF icons marking house-made, gluten-free products. Enjoy!

Providing us with the gluten-free options we love for Patio Dining, Take Out or Delivery from Bangers • Bean Tacos • Calamari • Crab Cake • Crispy Cauliflower • Fish & Chips • Nasi Goreng • Pan-Seared Cod • Perogies • Poutine • Seafood Paella • Shepherd’s Pie • SixNature Wings • Thai Chicken Salad & so much more! Decadent desserts, too!

Whistler Forager in Bottles • Ciders • Glutenberg

Open for Safe Indoor Dining, Take-Out & Delivery

• MON – THURS 11:00am – 8:00pm
• FRI & SAT 11:00am – 10:00pm
• SUN 11:00am – 8:00pm
• BRUNCH Sat & Sun 11am – 2pm
• HAPPY HOUR Daily 3pm – 6pm
• RIVERSIDE PATIO: open for seating between mid-Spring and mid-Fall.

The 160 year-old View Royal pub that served the Gold Rush has set the gold standard for gluten free! Pub fare created with culinary flare, Six Mile is proud to serve ‘SIX-Nature’ chicken wings, deep-fried halibut and – wait for it –  safe french fries, yam fries and even onion rings cooked in a dedicated deep fryer! Six Mile Pub’s Red Seal Chefs and their protégées pride themselves on meeting the needs of celiac diners and  anyone with sensitivities i.e. dairy, soy, nuts or shellfish.

Be sure to ask for their ‘Feature Sheet!’

• Six Mile Pub Celebrates 160 Years in View Royal

There’s a cozy corner,  a sun-drenched patio or a pool table just right for you. Families are welcome with a menu made with the celiac child in mind. The family room also makes a great space for group functions.

• TESTIMONIAL:  Just had dinner last night at the 6 Mile Pub on Old Island Highway. Wow! I have eaten here before but was amazed again at the GF menu selection, presentation, deliciousness, and the feeling of safety eating there. We went with another family and it was so awesome that I could share food with others who easily ordered GF even though they aren’t Celiac because there is just so many good things to choose from. The calamari is the best I have had anywhere. All the desserts were gluten free. How is this possible I wondered? I asked the waitress and she told me the chef is Celiac! We need more Celiac chefs that are this creative!! I this has got to be best restaurant for dinner for Celiacs in the Victoria area.

Six Mile Pub pulls out all the gluten-free stops – every Sunday! Gluten-free hotcake stack, eggs benedict, omelettes, hash browns and amazing desserts! Gots Kids? Ask to be seated in the Family Room and order from the Kids Menu!

Unique at The Six Mile

• We do not own or use microwave ovens
• Only high-quality oil is used in our fryers. While more costly, the quality is in the taste and the value is in its healthful properties
• We serve handmade artisan products including pasta, sausages & bread
• Our apiary produces an abundance of honey that we use in many recipes
• All seafood options are recommended by the Vancouver Aquarium as ocean-friendly
• Patrons of all ages (including minors) are always welcome

Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm

• Pablos Luis Cardenas Robledo
• Sara Marreiros

🌮.  Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! 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!

1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!

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.

Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm

• Pablos Luis Cardenas Robledo
• Sara Marreiros

🌮.  Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! 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!

1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!

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.

Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm

• Pablos Luis Cardenas Robledo
• Sara Marreiros

🌮.  Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! 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!

1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!

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.

Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm

• Pablos Luis Cardenas Robledo
• Sara Marreiros

🌮.  Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! 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!

1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!

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.

Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm

• Pablos Luis Cardenas Robledo
• Sara Marreiros

🌮.  Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! 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!

1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!

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.

‘Q&A Tuesdays on Instagram’

Your chance to submit any questions you may have on nutrition, education or receive downright free advice! Fellow celiac and expert Gluten-Free Dietitian, Selena De Vries, RD, is eager to help!  Ask by 4pm Pacific Time and get your answer the same day!

How it works!
1.  Visit Selena’s profile at https://www.instagram.com/celiac_dietitian/
2.  Click on her profile picture (screenshot 1)
3.  Wait until you see the “ask me a question” sticker and then click it and type your question (screenshot 2)
4. Receive your answer by clicking through Selena’s stories i.e. the same spot where you entered your question

Screenshot 1

Screenshot 2

I’m Selena – THE CELIAC DIETITIAN
I operate an online private practice specializing in the dietary management of celiac disease and the gluten free diet. And, I’m celiac too.

As the go-to expert on everything gluten free, I help people master the gluten-free diet so they can live gluten free with more ease. I take the ‘complicated’ out of the gluten free diet, and give you the practical and realistic advice you need so you can still live your life!

SelenaRD.com • About Selena •  Instagram • Facebook • YouTube • Selena’s Blog
Book a call with Selena
Receive Selena’s Free 3-Step Guide to Label Reading Guide
Media – Work with Selena

Click here to receive Selena’s Label Reading Guide

• Does it feel like celiac disease is taking over your life?
• Do you want a solution that makes celiac feel less overwhelming and less stressful so you can get back to living and loving your life?
• Are you thinking about celiac from the time you wake up, to the time you go to bed?
• Are you worried about cross contact? ,
• Does eating out feel frustrating?
• Are you experiencing persistent symptoms?
• Does celiac  disease often creep into your thoughts?

Well, no more. You’re in the right place now. And, it’s time for this to change!

Selena’s Services

Live Gluten Free with More Ease – Hybrid Group Program – Master the Gluten Free Diet
This online program combines 1:1 support and group coaching support. Sky rocket your knowledge beyond what most healthcare providers know and kick anxiety and stress to the curb. This hybrid program is the ultimate, A-Z, course that will help you live gluten free with more ease.
Learn more
Apply now

Eat Out with Confidence – Group Coaching – Become a Celiac Savvy Restaurant Diner
If you find yourself avoiding eating out because of anxiety around cross contact, not knowing the right questions to ask, or not trusting that the staff are taking you seriously, then this online, group coaching course is for you.
Learn more
Apply now

1:1 Individual Coaching – Receive an Individualized Action Plan
This online service is best suited to help people find relief of persistent symptoms such bloat, constipation, reflux, or fatigue. It is also helpful for newly diagnosed and people who prefer to work, solely, in a 1:1 capacity.
Learn more
Apply here

‘Q&A Tuesdays on Instagram’

Your chance to submit any questions you may have on nutrition, education or receive downright free advice! Fellow celiac and expert Gluten-Free Dietitian, Selena De Vries, RD, is eager to help!  Ask by 4pm Pacific Time and get your answer the same day!

How it works!
1.  Visit Selena’s profile at https://www.instagram.com/celiac_dietitian/
2.  Click on her profile picture (screenshot 1)
3.  Wait until you see the “ask me a question” sticker and then click it and type your question (screenshot 2)
4. Receive your answer by clicking through Selena’s stories i.e. the same spot where you entered your question

Screenshot 1

Screenshot 2

I’m Selena – THE CELIAC DIETITIAN
I operate an online private practice specializing in the dietary management of celiac disease and the gluten free diet. And, I’m celiac too.

As the go-to expert on everything gluten free, I help people master the gluten-free diet so they can live gluten free with more ease. I take the ‘complicated’ out of the gluten free diet, and give you the practical and realistic advice you need so you can still live your life!

SelenaRD.com • About Selena •  Instagram • Facebook • YouTube • Selena’s Blog
Book a call with Selena
Receive Selena’s Free 3-Step Guide to Label Reading Guide
Media – Work with Selena

Click here to receive Selena’s Label Reading Guide

• Does it feel like celiac disease is taking over your life?
• Do you want a solution that makes celiac feel less overwhelming and less stressful so you can get back to living and loving your life?
• Are you thinking about celiac from the time you wake up, to the time you go to bed?
• Are you worried about cross contact? ,
• Does eating out feel frustrating?
• Are you experiencing persistent symptoms?
• Does celiac  disease often creep into your thoughts?

Well, no more. You’re in the right place now. And, it’s time for this to change!

Selena’s Services

Live Gluten Free with More Ease – Hybrid Group Program – Master the Gluten Free Diet
This online program combines 1:1 support and group coaching support. Sky rocket your knowledge beyond what most healthcare providers know and kick anxiety and stress to the curb. This hybrid program is the ultimate, A-Z, course that will help you live gluten free with more ease.
Learn more
Apply now

Eat Out with Confidence – Group Coaching – Become a Celiac Savvy Restaurant Diner
If you find yourself avoiding eating out because of anxiety around cross contact, not knowing the right questions to ask, or not trusting that the staff are taking you seriously, then this online, group coaching course is for you.
Learn more
Apply now

1:1 Individual Coaching – Receive an Individualized Action Plan
This online service is best suited to help people find relief of persistent symptoms such bloat, constipation, reflux, or fatigue. It is also helpful for newly diagnosed and people who prefer to work, solely, in a 1:1 capacity.
Learn more
Apply here

‘Q&A Tuesdays on Instagram’

Your chance to submit any questions you may have on nutrition, education or receive downright free advice! Fellow celiac and expert Gluten-Free Dietitian, Selena De Vries, RD, is eager to help!  Ask by 4pm Pacific Time and get your answer the same day!

How it works!
1.  Visit Selena’s profile at https://www.instagram.com/celiac_dietitian/
2.  Click on her profile picture (screenshot 1)
3.  Wait until you see the “ask me a question” sticker and then click it and type your question (screenshot 2)
4. Receive your answer by clicking through Selena’s stories i.e. the same spot where you entered your question

Screenshot 1

Screenshot 2

I’m Selena – THE CELIAC DIETITIAN
I operate an online private practice specializing in the dietary management of celiac disease and the gluten free diet. And, I’m celiac too.

As the go-to expert on everything gluten free, I help people master the gluten-free diet so they can live gluten free with more ease. I take the ‘complicated’ out of the gluten free diet, and give you the practical and realistic advice you need so you can still live your life!

SelenaRD.com • About Selena •  Instagram • Facebook • YouTube • Selena’s Blog
Book a call with Selena
Receive Selena’s Free 3-Step Guide to Label Reading Guide
Media – Work with Selena

Click here to receive Selena’s Label Reading Guide

• Does it feel like celiac disease is taking over your life?
• Do you want a solution that makes celiac feel less overwhelming and less stressful so you can get back to living and loving your life?
• Are you thinking about celiac from the time you wake up, to the time you go to bed?
• Are you worried about cross contact? ,
• Does eating out feel frustrating?
• Are you experiencing persistent symptoms?
• Does celiac  disease often creep into your thoughts?

Well, no more. You’re in the right place now. And, it’s time for this to change!

Selena’s Services

Live Gluten Free with More Ease – Hybrid Group Program – Master the Gluten Free Diet
This online program combines 1:1 support and group coaching support. Sky rocket your knowledge beyond what most healthcare providers know and kick anxiety and stress to the curb. This hybrid program is the ultimate, A-Z, course that will help you live gluten free with more ease.
Learn more
Apply now

Eat Out with Confidence – Group Coaching – Become a Celiac Savvy Restaurant Diner
If you find yourself avoiding eating out because of anxiety around cross contact, not knowing the right questions to ask, or not trusting that the staff are taking you seriously, then this online, group coaching course is for you.
Learn more
Apply now

1:1 Individual Coaching – Receive an Individualized Action Plan
This online service is best suited to help people find relief of persistent symptoms such bloat, constipation, reflux, or fatigue. It is also helpful for newly diagnosed and people who prefer to work, solely, in a 1:1 capacity.
Learn more
Apply here

‘Q&A Tuesdays on Instagram’

Your chance to submit any questions you may have on nutrition, education or receive downright free advice! Fellow celiac and expert Gluten-Free Dietitian, Selena De Vries, RD, is eager to help!  Ask by 4pm Pacific Time and get your answer the same day!

How it works!
1.  Visit Selena’s profile at https://www.instagram.com/celiac_dietitian/
2.  Click on her profile picture (screenshot 1)
3.  Wait until you see the “ask me a question” sticker and then click it and type your question (screenshot 2)
4. Receive your answer by clicking through Selena’s stories i.e. the same spot where you entered your question

Screenshot 1

Screenshot 2

I’m Selena – THE CELIAC DIETITIAN
I operate an online private practice specializing in the dietary management of celiac disease and the gluten free diet. And, I’m celiac too.

As the go-to expert on everything gluten free, I help people master the gluten-free diet so they can live gluten free with more ease. I take the ‘complicated’ out of the gluten free diet, and give you the practical and realistic advice you need so you can still live your life!

SelenaRD.com • About Selena •  Instagram • Facebook • YouTube • Selena’s Blog
Book a call with Selena
Receive Selena’s Free 3-Step Guide to Label Reading Guide
Media – Work with Selena

Click here to receive Selena’s Label Reading Guide

• Does it feel like celiac disease is taking over your life?
• Do you want a solution that makes celiac feel less overwhelming and less stressful so you can get back to living and loving your life?
• Are you thinking about celiac from the time you wake up, to the time you go to bed?
• Are you worried about cross contact? ,
• Does eating out feel frustrating?
• Are you experiencing persistent symptoms?
• Does celiac  disease often creep into your thoughts?

Well, no more. You’re in the right place now. And, it’s time for this to change!

Selena’s Services

Live Gluten Free with More Ease – Hybrid Group Program – Master the Gluten Free Diet
This online program combines 1:1 support and group coaching support. Sky rocket your knowledge beyond what most healthcare providers know and kick anxiety and stress to the curb. This hybrid program is the ultimate, A-Z, course that will help you live gluten free with more ease.
Learn more
Apply now

Eat Out with Confidence – Group Coaching – Become a Celiac Savvy Restaurant Diner
If you find yourself avoiding eating out because of anxiety around cross contact, not knowing the right questions to ask, or not trusting that the staff are taking you seriously, then this online, group coaching course is for you.
Learn more
Apply now

1:1 Individual Coaching – Receive an Individualized Action Plan
This online service is best suited to help people find relief of persistent symptoms such bloat, constipation, reflux, or fatigue. It is also helpful for newly diagnosed and people who prefer to work, solely, in a 1:1 capacity.
Learn more
Apply here

‘Q&A Tuesdays on Instagram’

Your chance to submit any questions you may have on nutrition, education or receive downright free advice! Fellow celiac and expert Gluten-Free Dietitian, Selena De Vries, RD, is eager to help!  Ask by 4pm Pacific Time and get your answer the same day!

How it works!
1.  Visit Selena’s profile at https://www.instagram.com/celiac_dietitian/
2.  Click on her profile picture (screenshot 1)
3.  Wait until you see the “ask me a question” sticker and then click it and type your question (screenshot 2)
4. Receive your answer by clicking through Selena’s stories i.e. the same spot where you entered your question

Screenshot 1

Screenshot 2

I’m Selena – THE CELIAC DIETITIAN
I operate an online private practice specializing in the dietary management of celiac disease and the gluten free diet. And, I’m celiac too.

As the go-to expert on everything gluten free, I help people master the gluten-free diet so they can live gluten free with more ease. I take the ‘complicated’ out of the gluten free diet, and give you the practical and realistic advice you need so you can still live your life!

SelenaRD.com • About Selena •  Instagram • Facebook • YouTube • Selena’s Blog
Book a call with Selena
Receive Selena’s Free 3-Step Guide to Label Reading Guide
Media – Work with Selena

Click here to receive Selena’s Label Reading Guide

• Does it feel like celiac disease is taking over your life?
• Do you want a solution that makes celiac feel less overwhelming and less stressful so you can get back to living and loving your life?
• Are you thinking about celiac from the time you wake up, to the time you go to bed?
• Are you worried about cross contact? ,
• Does eating out feel frustrating?
• Are you experiencing persistent symptoms?
• Does celiac  disease often creep into your thoughts?

Well, no more. You’re in the right place now. And, it’s time for this to change!

Selena’s Services

Live Gluten Free with More Ease – Hybrid Group Program – Master the Gluten Free Diet
This online program combines 1:1 support and group coaching support. Sky rocket your knowledge beyond what most healthcare providers know and kick anxiety and stress to the curb. This hybrid program is the ultimate, A-Z, course that will help you live gluten free with more ease.
Learn more
Apply now

Eat Out with Confidence – Group Coaching – Become a Celiac Savvy Restaurant Diner
If you find yourself avoiding eating out because of anxiety around cross contact, not knowing the right questions to ask, or not trusting that the staff are taking you seriously, then this online, group coaching course is for you.
Learn more
Apply now

1:1 Individual Coaching – Receive an Individualized Action Plan
This online service is best suited to help people find relief of persistent symptoms such bloat, constipation, reflux, or fatigue. It is also helpful for newly diagnosed and people who prefer to work, solely, in a 1:1 capacity.
Learn more
Apply here