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!
🌮. 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.
Mark your calendars & spend the evening celebrating St Patrick’s Day at Six Mile Pub! Lots of amazing food & bevies to enjoy while clapping, tapping, and singing along to Irish & Celtic favourites by Cookeilidh. Erin go bragh!
Reserve now at 250-478-3121.
Find Six Mile Pub at 494 Old Island Highway in View Royal, British Columbia
• Free Parking • Accessible • Six Mile Pub • Facebook • Twitter • Instagram
Established in 1855, the oldest pub in BC is a beautiful heritage pub located on the bank of Millstream, adjacent to the Galloping Goose Regional Bike Trail. Vegetables, herbs and honey from their own Riverside Culinary Garden Apiary. Walk, Bike, Drive or Paddle to the Six Mile Pub – you will be delighted!
Six Mile Pub Believes in Great Food that Happens to be Gluten Free!
• All of Six Mile’s deep fryers are gluten free
• Proprietary gluten-free flours expertly blended in house
• Contraband flours are stored away from the prep hall
• Gluten-free kitchen guidelines in place
• Gluten-free education / staff training is ongoing
• Menu has GF icons marking house-made, gluten-free products. Enjoy!
Providing us with the gluten-free options we love for Patio Dining, Take Out or Delivery from Bangers • Bean Tacos • Calamari • Crab Cake • Crispy Cauliflower • Fish & Chips • Nasi Goreng • Pan-Seared Cod • Perogies • Poutine • Seafood Paella • Shepherd’s Pie • SixNature Wings • Thai Chicken Salad & so much more! Decadent desserts, too!
Whistler Forager in Bottles • Ciders • Glutenberg
Open for Safe Indoor Dining, Take-Out & Delivery
- MON – THURS 11:00am – 8:00pm
- FRI & SAT 11:00am – 10:00pm
- SUN 11:00am – 8:00pm
- BRUNCH Sat & Sun 11am – 2pm
- HAPPY HOUR Daily 3pm – 6pm
- RIVERSIDE PATIO: open for seating between mid-Spring and mid-Fall.
The 160 year-old View Royal pub that served the Gold Rush has set the gold standard for gluten free! Pub fare created with culinary flare, Six Mile is proud to serve ‘SIX-Nature’ chicken wings, deep-fried halibut and – wait for it – safe french fries, yam fries and even onion rings cooked in a dedicated deep fryer! Six Mile Pub’s Red Seal Chefs and their protégées pride themselves on meeting the needs of celiac diners and anyone with sensitivities i.e. dairy, soy, nuts or shellfish.
Be sure to ask for their ‘Feature Sheet!’
There’s a cozy corner, a sun-drenched patio or a pool table just right for you. Families are welcome with a menu made with the celiac child in mind. The family room also makes a great space for group functions.
- TESTIMONIAL: Just had dinner last night at the 6 Mile Pub on Old Island Highway. Wow! I have eaten here before but was amazed again at the GF menu selection, presentation, deliciousness, and the feeling of safety eating there. We went with another family and it was so awesome that I could share food with others who easily ordered GF even though they aren’t Celiac because there is just so many good things to choose from. The calamari is the best I have had anywhere. All the desserts were gluten free. How is this possible I wondered? I asked the waitress and she told me the chef is Celiac! We need more Celiac chefs that are this creative!! I this has got to be best restaurant for dinner for Celiacs in the Victoria area.
Six Mile Pub pulls out all the gluten-free stops – every Sunday! Gluten-free hotcake stack, eggs benedict, omelettes, hash browns and amazing desserts! Gots Kids? Ask to be seated in the Family Room and order from the Kids Menu!
Unique at The Six Mile
- We do not own or use microwave ovens
- Only high-quality oil is used in our fryers. While more costly, the quality is in the taste and the value is in its healthful properties
- We serve handmade artisan products including pasta, sausages & bread
- Our apiary produces an abundance of honey that we use in many recipes
- All seafood options are recommended by the Vancouver Aquarium as ocean-friendly
- Patrons of all ages (including minors) are always welcome
Celebrate Summer Nights Market with their Final Party of the Season! Saturday September 9 from 4 – 8pm. Live entertainment from 5-7pm
- Pablos Luis Cardenas Robledo
- Sara Marreiros
🌮. Enjoy hot Tamales! You’ve heard of them! Now you can experience them, the MAiiZ Nixtamal way! Meet the Maker, Chef Israel!
🌮. What are tamales? A traditional Mexican dish made with a (gluten-free) corn-based dough mixture, filled with a chicken, beef, refried beans, then wrapped in a banana leaf. Enjoy with your fave sauce, rice, guacamole or all of the above!
1508 Haultain – Four Corners – Come see the magic of 45 local artists and creatives as we spread out along the sidewalk between the Local General, Uretreat, 4 Corners and around the corner in from of the big bright colour wall Caitlyn painted!!
Fernwood Makers Party Facebook
Fernwood Makers Party Instagram
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.
It’s about time that we meet up at MAIIZ Tortillería! Chef Israel puts the gourmet into Mexican Cuisine. Be transported to the best Latin America has to offer at this cozy cafe in Chinatown.
Monday, May 29 from 2-4pm.
540 Fisgard St • MENU
Read The Celiac Scene’s Review
RSVP at ellen@theceliacscene.com
• Maiiz.ca • Facebook • Instagram • Twitter • Contact • 778-433-1544
SHOP ONLINE for everything you need to ‘A-MAiiZ!’
CARRYING RETAILERS & RESTAURANTS!
An unusual time for a Meet Up but the place is often packed. This is the only time that TEN of us in total can dine as a group. Ideal if it is your day off, as a late work lunch, if retired or home with children. Whatever the reason, we hope you can attend!
Yam Magazine Best Latin Restaurant 2022
MAiiZ Nixtamal is a small tortilleria with just a few tables for dine in, plus a takeout menu of Mexican meal components and complete dinners.
It’s authentic Mexican food from chef Israel Álvarez Molina, whether you get his nixtamalized corn masa in a stack of handmade corn tortillas, quesadillas or banana-leaf-wrapped tamales, or take home a meal kit of chicken tinga, chorizo or beef barbacoa from Haus Sausage and Natural Pastures cheese curds.
MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free.
Yam Magazine Best Producer 2022
The Island’s farmers, fishers and food producers are vital to the restaurant industry, providing the quality local ingredients that inspire their menus. And MAiiZ Nixtamal has everything that defines a great food producer — passion, attention to detail, sustainable food sourcing and a commitment to community.
In just over two years, chef Israel Álvarez Molina has taken his passion for authentic Mexican food from a small pop-up to a downtown tortilleria, making stone-ground masa and corn tortillas, using the ancient process of nixtamalization.
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.
Enjoy baguettes, bars, biscuits, breads, buns, cinnamon buns, coffee cakes, cookies, croissants, filled pastries, loaves (banana bread & orange cranberry,) muffins, pies, sourdough, and best of all – MINI DONUTS!
How to order!
• bglutenfreevictoria.square.site
• Instagram via DM
• bglutenfreevictoria@gmail.com
• 250-208-3646
• Ordering information & locations
Market & Event Appearances!
- B-glutenfreevictoria’s ongoing appearances throughout greater Victoria! CLICK HERE!
- TODAY’S APPEARANCES!
Saturday, June 22
Sweet Street returns to Westshore Town Centre sweeter than ever! The Cineplex parking lot will become a sweet escape for anyone seeking a sugar rush. From cotton candy and ice cream to cookies, cupcakes, International delicacies and more, there will be something for everyone on Sweet Street. Details …
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For a savoury treat, it might be a time to try Totchos Restaurant, inside Westshore Town Centre across from Winners!
Listen to Tanja on ‘A Canadian Celiac Podcast!’
Tanja Blondin, Owner / Operator of B-glutenfreevictoria, has been baking for as long as she can remember. Her German heritage continues to inform the food that she creates.
With hospitality in her DNA, Tanja has done it all from baking to catering, always with the best in presentation.
When her daughter was born, Tanja started a cake business that allowed her to work from home. The business was so successful that it grew into a full catering and pastry shop in Ontario. From there, she went on to manage restaurants, including the Starbucks that she transferred to in Sidney, to be closer to family.
Seeking a change from the coffee business, Tanja assumed a position in the bakery department of Sidney Thrifty Foods. It was around this time that she began experiencing health problems that lead her, and her daughter, to be diagnosed with celiac disease. Her employer tried to accommodate her condition with a move to the cake decorating department, but the proximity to airborne gluten flour was too much for her. Tanja had to resign, but that does not mean she stopped baking. Their loss was our gain!
What to do with decades of experience baking European pastries? Tanja reimagined them using gluten-free, organic ingredients, freshly milled at the dedicated gluten-free Millstone Farm Organics in North Saanich:
- almond flour • baking powder • brown rice flour • buckwheat flour • chia • buckwheat flour • eggs (fresh!) • flax seeds • millet flour • potato starch • psyllium husk • oats (pure) • quinoa • sorghum flour • sliced almonds • tapioca starch • teff flour • xanthan gum • white rice flour
Tanja adapted her favourite recipes to gluten free in her dedicated kitchen, and set up a booth on Sunday’s Mary Winspear Centre to test the market. The response has been so positive that she has gone on to create a ‘B-glutenfreevictoria Food Trailer’ – a first for Vancouver Island and beyond!
View the possibilities below, order online through bglutenfreevictoria.square.site, or stop by her table during her busy market schedule this summer.