A-MAiiZ-ing Cookies & Hot Chocolate Have Arrived

MAiiZ Cookie Hot ChocGo for the tortillas and stay for Nixtamal’s Gluten-Free Cookies and Atole (Mexican Hot Chocolate.) Available everyday from 11am to 6pm at  MAiiZ Tortillería at 540 Fisgard St in Victoria. See map.

The cookies are made using MAiiZ Masa Dough, Bob’s Red Mill Gluten-Free White Rice Flour and Robin Hood All-Purpose Gluten-Free Flour. 100% gluten-free! 100% delicious!

Atole is a Mexican drink made from Nixtamal Masa Dough and Sirene Chocolate, Victoria’s own international award winning Chocolatier. Using beans from Soconusco, Mexico, the result is a warm, creamy, thick chocolate drink that provides energy from the cacao and nutrients from the Nixtamal Masa. Yum!!

Israel Alvarez Molina MAiiZ

“I want to feel proud about the food I produce, and I want people to feel good about what they are eating!” Chef Israel Alvarez Molina

MAiiZ Nixtamal Tortillas are made from certified organic corn grown in Armstrong, BC and lab-tested to be gluten free. Chef Israel Alvarez Molina’s technique, inspired in the traditional Mesoamerican Nixtamalization process is more than just authentic, providing taste and structure. MAiiZ Nixtamal Tortillas have flavour, aroma, texture and elasticity. When eating a Nixtamal Taco you don’t just taste the corn, you taste the process.

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Learn more about Chef Israel Alvarez Molina …
Learn more about MAiiZ …
Read the Review in the Times Colonist

Maiiz reheating instructionsTestimonials

  • “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

SHOP MAiiZ: Nixtamal Tortillas, Masa Dough, Dried Peppers, New Hotness Hot Sauce, Haltwhistle Cheese Curds, Mexican Chorizo and MAiiZ merchandise can be picked up seven days a week from 11am to 6pm at 540 Fisgard St. See map

DELIVERY by TUTTI • ORDER by Uber!Skip the Dishes
ORDER 4kg of Tortillas by Nomadex bicycle Delivery!

MAiiZ Fisgard StreetCarrying Retailers

  • MAiiZ at 540 Fisgard St – see map
  • Beauregard Cafe & Provisions
  • Charelli’s Cheese Shop & Delicatessen
  • Coco’s Provisions
  • Fairway Market (Brentwood, Goldstream, Gorge, McKenzie, Oak Bay, Quadra, Shelbourne, Sidney & West Shore Mall)
  • Farm and Field Butcher
  • For Good Measure James Bay
  • Lifestyle Markets (Cook Street)
  • Michell’s Farm Market
  • Old Farm Market (Oak Bay)
  • Peppers Foods
  • Rock Bay Market
  • Root Cellar
  • The Local General Store
  • The Market Garden
  • Urban Grocer
  • more …

MAiiZ Corn Tortillas 4Serving Restaurants

  • Be Love
  • Boom + Batten
  • Cafe Mexico
  • Canoe Brewpub
  • Hanks *A Restaurant
  • Nowhere *A Restaurant
  • Saveur Restaurant
  • The Village X-press
  • The Village Chinatown
  • more …

MAiiZ Corn Tortillas nixtamalizationWhat 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.