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.

100% Gluten-Free, Vegan CHURROS & MOR 

What are churros? Think Mexican donuts, only better! A crispy exterior with soft, chewy insides, Jorge uses Bob’s Red Mill Gluten-Free flour to make them. Deep-fried, then rolled in cinnamon and sugar, topped with your choice of strawberry, chocolate or caramel sauce. If you love ice cream, order the ‘Blizzard!’ CHURROS Instagram

Find CHURROS & MOR Food Truck at the Cook Street Village Food Court between Mercedes Lane and Hot & Cold Cafe See map
Enjoy picnic table seating underneath patio canopies and imagine yourself in Mexico.
Open Monday & Thursday 12 – 7 • Friday 11 – 8 • Saturday & Sunday 10 – 8 • Closed Tuesday & Wednesday

Sample Menu

• Churros, House Churros, Churro Bites & Blizzard Churros
• Dips: Chocolate, Strawberry, Caramel
• Toppings: Marshmallows, Graham Cookies, Chocolate Chips, Whip Cream
• Drinks – Chocolate, coffee, pop, bottle water, tea

About Jorge

While pursuing a poli-sci degree, Jorge (pronounced ‘Hor-he’) was inspired to start his own business. What better motivation than to share the recipes that his grandmother developed for his celiac father.  CHURROS & MOR was born!

Yes! Celiac Disease and the gluten-free diet literally run through Jorge’s veins. His niece in England also shares the diagnosis. Her family has chosen a vegan lifestyle, so Jorge knows first hand how challenging it is to find delicious gluten-free AND vegan delicacies!

100% Gluten-Free, Vegan CHURROS & MOR 

What are churros? Think Mexican donuts, only better! A crispy exterior with soft, chewy insides, Jorge uses Bob’s Red Mill Gluten-Free flour to make them. Deep-fried, then rolled in cinnamon and sugar, topped with your choice of strawberry, chocolate or caramel sauce. If you love ice cream, order the ‘Blizzard!’ CHURROS Instagram

Find CHURROS & MOR Food Truck at the Cook Street Village Food Court between Mercedes Lane and Hot & Cold Cafe See map
Enjoy picnic table seating underneath patio canopies and imagine yourself in Mexico.
Open Monday & Thursday 12 – 7 • Friday 11 – 8 • Saturday & Sunday 10 – 8 • Closed Tuesday & Wednesday

Sample Menu

• Churros, House Churros, Churro Bites & Blizzard Churros
• Dips: Chocolate, Strawberry, Caramel
• Toppings: Marshmallows, Graham Cookies, Chocolate Chips, Whip Cream
• Drinks – Chocolate, coffee, pop, bottle water, tea

About Jorge

While pursuing a poli-sci degree, Jorge (pronounced ‘Hor-he’) was inspired to start his own business. What better motivation than to share the recipes that his grandmother developed for his celiac father.  CHURROS & MOR was born!

Yes! Celiac Disease and the gluten-free diet literally run through Jorge’s veins. His niece in England also shares the diagnosis. Her family has chosen a vegan lifestyle, so Jorge knows first hand how challenging it is to find delicious gluten-free AND vegan delicacies!