Chef Sean Brock and the Minero team tasted over 40 varieties of corn before choosing their three favorites from three different producers: Masienda, Geechie Boy Mill, and Anson Mills. Using a traditional nixtamalization process to make fresh masa every day, Minero grinds the corn in house, which results in a truly authentic corn tortilla.
One of the types of corn Minero uses comes from Masienda, a company operated by Jorge Gaviria. Masienda’s goal is to connect with small independent farmers in Mexico who are growing single origin landrace varieties of corn and import this corn to the United States. Minero uses a version of white bolita corn grown in the Michoacan region. By utilizing this amazing company and their unique products, we are able to create an incredibly delicious tortilla.