Gluten-Free Events Calendar
If it’s gluten free and happening in Victoria, Vancouver Island or the Gulf Islands, you’ll find it listed here! From tastings to contests, farmer’s markets to food trucks – this is your calendar to Gluten-Free Paradise! Join Victoria’s Gluten-Free Foodies and add a new restaurant – and possibly a new gluten-free friend – to your repertoire!
Join Victoria’s Gluten-Free Foodies for Fabulous Dosas & Sauces at Dosa Paragon!
Thursday, March 19th at 6pm. 735 Yates Street – tucked inside St. Andrew’s Square Building – across from Cineplex Odeon.
RSVP to ellen@theceliacscene.com
DOSA – a cooked flat thin layered rice batter, somewhat similar to a crepe.
PARAGON – a person or thing regarded as a perfect example of a particular quality.
• dosaparagon.ca • Facebook • Instagram • Contact • 778.440.2206
• Hours: Tues-Wed-Thurs 11-8:30 • Fri-Sat 11-9 • Sun11-8 • Closed Mondays.
• About Dosa Paragon
• Dosa Paragon Menu
• Order Online
• Take Out Menu
• Skip the Dishes
Thursday Special – Vegetable Biriyani
- A bold and flavorful Indian rice dish with bell peppers, peas, carrots and potatoes in a spiced rice dish made with turmeric, garam masala and other warm spices.
Friday-Saturday-Sunday Special – Chicken Biriyani
- a delicious savory rice dish that is loaded with spicy marinated chicken, caramelized onions, and flavorful saffron rice.
About South Indian Cuisine
- DOSA – a crispy savoury rice crepe cooked flat thin layered, made from fermented rice and lentil batter, then filled.
- UTHAPPAM – thick pancake made from rice and lentil batter, with different toppings.
- PAPADUM – a thin crisp disk shaped lentil wafers, made from seasoned black gram flour, either fried or grilled with dry heat.
- VADA – a savoury fried snack from India. It is made from lentils.
- IDLY – a savoury, steamed rice cake very popular in Southern India and Sri Lanka , from Indian subcontinent. IDLY are made by Steaming a batter consisting of fermented black lentils and rice. Learn more about this super food here.
- SAMBAR – lentils and Vegetables cooked with tamarind and blend of spices.
- INDIAN PICKLE- known as Achar, made from a variety of vegetables & fruits, preserved in brine, vinegar, edible oils and a blend of various Indian spices.
- Click here to view the complete menu.
Victoria Buzz Review by Brishti Basu 1
- On July 8th, Prashant “Bob” Unnikrishnan and his wife Lathika quietly opened the doors to Dosa Paragon, a south Indian restaurant that is one of its kind in Victoria, and perhaps all of Vancouver Island. Unlike other East Indian eateries in town, this restaurant specializes in cuisine local to the south Indian state of Kerala and everything on the menu is made from scratch by the husband-and-wife duo. Bob, who has lived in Victoria for the past 6 years, brings his dishes straight from India after having worked in major cities like Mumbai, Chennai and Bangalore. Before opening Dosa Paragon, he worked as a chef at several restaurants around town including Irish Times Pub, John’s Place, and Varsha Indian Kitchen.
- Some of their highlights include the Masala Dosa (a rice crepe stuffed with spiced potato), their Onion and Cilantro Uthappam (a savoury pancake topped with onion and cilantro), and for meat eaters, an aromatic and flavourful Chicken Biryani (a spiced rice and chicken dish). Of course, no Indian meal is complete without a drink to go with it.
- Those who prefer a cooler beverage may choose the thick, sweet concoction that is their mango smoothie. For those partial to hot drinks, the restaurant offers an authentic ‘masala chai’ or tea flavoured with a mix of spices and herbs.
- While Bob and his wife have done practically nothing to advertise their new restaurant, the small eatery always has a steady stream of customers to keep them busy – a testament to the nearly addictive flavours and aromas emanating from Dosa Paragon. They have been so busy, in fact, that the owners have had to extend their business hours up to 9 p.m. to keep up with the demand.
- “That’s our motivation,” said Bob when asked about how customers have been responding to his restaurant. “We just want to maintain that momentum as our main goal is customer satisfaction.”
Six Mile Pub Believes in Great Food that Happens to be Gluten Free!
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.
Find Six Mile Pub at 494 Old Island Highway in View Royal, British Columbia
250-478-3121 • Free Parking • Accessible • Six Mile Pub • Facebook • Twitter • Instagram
Be sure to ask for their ‘Feature Sheet!’
- Six Mile Pub Videos – click here.
- Proud to serve 100% Gluten-Free Bard’s Beer
- 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, open daily until 9pm 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! Gear up with a Mimosa, a Caesar or even a gluten-free Bard’s Beer! 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
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at FernFest. Meet the Maker, Chef Israel!
🌮. Saturday, June 25 from noon to ‘sold out’ at Fernwood Rd & Gladstone Ave
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Details • Facebook • Instagram
- Fernwood’s annual neighbourhood celebration is celebrating 25 years of arts, music, and community! We will be grooving with musicians, performers, food, beer, theatre, artists, magic, kid’s zone, face painting,an artisan market, games, bubbles, walking tours, a silent auction, and more! There is no better place to be on the summer solstice weekend – June 24 & 25, 2022. Join us as Fernwood is transformed into a 2-day extravaganza of fun with all your best neighbours and friends! All of Victoria is invited to join us for this free event with activities for all ages during the summer solstice.
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
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
- Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
- Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
- Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
- The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
- The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
- This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
- “When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at their Pop-Up Booth at Fernwood Makers Party Summer Nights Market. Meet the Maker, Chef Israel!
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Saturday, September 10 from 4-8pm.
Fernwood Makers Party Facebook
Fernwood Makers Party Instagram
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
- “Se siente el sabor de Mexico! I can taste the flavour of Mexico” @gtcanni
- “I love how the tortillas held together perfectly without breaking or getting soggy.” @propitiouspig
Carrying Retailers (call ahead to confirm)
- MAiiZ at 540 Fisgard St (Open Tuesday to Sunday) – see map
- Beauregard Cafe & Provisions
- Charelli’s Cheese Shop & Delicatessen
- Coco’s Provisions
- Cold Comfort Canteen
- Community Farm Store (Duncan)
- Country Grocer (Royal Oak & Esquimalt)
- Fairway Markets (all locations)
- Farm and Field Butcher
- For Good Measure James Bay
- Great Greens Farm Market
- Lifestyle Markets
- Michell’s Farm Market
- Mother Nature’s Market & Deli
- Mt Doug Market
- Neighbourly Store
- Niche Grocerant
- NomadEx
- Old Farm Market (Oak Bay)
- Peppers Foods
- Pomme Natural Markets Nanaimo
- Rock Bay Market
- The Local General Store
- The Market Garden
- The Root Cellar
- Urban Grocer
- more …
What exactly is Nixtamalization?
- Corn holds the memory of culture, tradition, indigenous practices and history for many in Mexico. Nixtamalization, masa, fresh cooked tortillas; these textures and smells are ingrained within the best culinary experiences and come from a place of memory and authenticity.
- Nixtamalization is the process of chemically transforming dried corn kernels into a dough which is then used in a wide variety of Mexican dishes.
- Dried corn kernels is boiled in an alkaline solution using pickling lime (also known as slaked lime or calcium hydroxide) and then left to soak overnight. When the corn is drained and rinsed some of the outer membrane layer is loosened and rubbed off. Corn that has gone through this process is now called nixtamal, or in some cultures, hominy.
- The wet nixtamal is then ground to a dough using a specialized mill. The result is a silky, slightly elastic fresh “masa” dough that squiggles out the grinder. The masa is shaped into small balls called testalitos and pressed to create fragrant, soft, flavourful tortillas with a unique smell of Mexico!
How does this change the corn?
- The nixtamalization process not only transforms corn structurally, but also nutritionally. Corn on its own is seen as a low source of nutrition, often associated with pellagra, a disease caused by vitamin B3 deficiency common to impoverished communities where the process of nixtamalization was not introduced with corn.
- This issue can be traced back to the colonization of the Americas when corn was taken by Europeans to grow as a crop around the globe, but the nixtamalization process was not. This resulted in widespread disease and malnutrition. Through the process of nixtamalization the calcium in corn is increased as is the quality of protein absorbed by the body. Additionally, phytic acid is reduced making it easier for the body to absorb important minerals unlocked by the alkaline solution used during the nixtamalization process.
What is the cultural importance?
- “When you are an immigrant you go through a lot of stages to find an identity in your new home. The part of my life that I could not find was my diet. I could adapt to a different climate, harsh weather, assimilate into the culture and learn a new language, but deep inside of me nixtamal was missing. There is so much history and culture behind this process which is the foundation of Mexican Cuisine. The aroma, texture, flavour and feeling of a fresh Nixtamal Tortilla doesn’t compare to anything else, it’s like freshly brewed coffee when you’ve had instant coffee all your life. This transformative experience is something that everyone deserves.
🌮. Hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way at Bastion Square! The Square will be lit up and festive! Live music 12 to 1pm on Saturdays & Sundays.
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
Join in the Merriment!
- Saturday, November 26 – 11 to 3pm
- Sunday, Nov 27 – 11 to 3pm
- Friday, December 2 – 4:30 to 7:30
- Saturday, December 3 – 11 to 3pm
- Sunday, December 4 – 11 to 3pm
- Friday, December 9 – 4:30 to 7:30
- Saturday, December 10 – 11 to 3pm
- Sunday, December 11 – 11 to 3pm
- Saturday, December 17 – 11 to 3pm
- Sunday, December 18 – 11 to 3pm
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
“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
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
“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
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
“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
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
“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
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
“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
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
“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
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
“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
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
“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
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
“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.
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
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
- “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
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
- “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
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
- “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
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
- “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
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
- “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.