Hello masa-heads,
I hope you all had a lovely week, spending time with family and/or friends, celebrating a holiday. Or simply just spending time contemplating the holiday season and its complications.
I want to thank all of you for your immense support and enthusiasm for masa/nixtamal/maíz. Thanks to you all I get to continue exploring my ancestral foods and dishes, while supporting farmers who are revitalizing landrace, heirloom maíz. Thanks to you all, your kind words, your feedback and encouragement, I see this project thriving in 2022.
But one last hurrah for 2021: Christmas Time Tamales. As a newsletter subscriber, you will get access to preorders 2 days before the rest of the public. Last year we sold out really fast, and this year will probably be similar, but I am increasing quantities and dividing pickups to two days, one in SF and one in Oakland. Tamales are incredibly special to me, they are labor intensive and each component has carefully considered. This year, you will exclusively find our masa and tamales here. As always, we are using freshly milled non-gmo, landrace maíz from Tamoa and Masienda.
Thank you.
Tamales
Tamal season is upon us. As the air gets colder, our bellies get warmer (with tamales). Much like last year, I am offering tamales for pickup before Christmas, on 12/22 and 12/23. Tamales will be sold chilled and packaged. All you have to do is steam them at home, 15-20 minutes. Tamales will be sold in packs of 6 or 12, and we will have 5 options.
First, location, location, location(s). We will have TWO pickup dates, at TWO different locations.
Wednesday 12/22 will have pickups in SAN FRANCISCO at Gemini Bottle Co. in the Mission. 5:00-8:00pm. Please select this location if you are picking up in SF.
Thursday 12/23 will have pickups in OAKLAND at The Alice Collective in Downtown 5:00-8:00pm. Please select this location if you are picking up in Oakland.
Secondly, flavors on flavors. 5 options this year: 3 savory, 2 sweet. I gave them cute names just to make everything more fun (or confusing).
Las Hermanitas: Squash masa and heirloom beans (Vegan). Tamales made with heirloom yellow masa whipped with roasted Lunga di Napoli squash. Filled with braised winter greens and heirloom purple atolito beans cooked with avocado leaves. Steamed in banana leaves
La Gótica: Turkey in Mole Negro. Tamales made with heirloom white masa whipped with Fatted Calf pork lard. Filled with heritage turkey braised in mole negro. Steamed in banana leaves.
Cerdo en el Bosque: Heritage Pork shoulder & potatoes in salsa verde. Tamales made with heirloom blue masa whipped with Fatted Calf pork lard. Filled with pork shoulder and fingerling potatoes braised in salsa verde.
Érica: Cacao, Coconut, and Cinnamon (Vegan). Tamales made with heirloom yellow masa seasoned with cacao, coconut flakes, coconut oil, piloncillo, and dark chocolate. Steamed in corn husks -- smaller sized tamales. Served with crema de atole and cacao "salsa seca"
Figs on a Plate: Poached Figs, and Spiced Honey Masa, with Honey Goat Cheese (Vegetarian). Tamales made with heirloom yellow masa seasoned with honey and baking spices. Filled with dried figs poached in honey, cinnamon leaves, cinnamon, nutmeg, and cardamon syrup. Steamed in corn husks -- smaller sized tamales. Served with whipped honey goat cheese . Not too sweet, I promise.
Last, Masa-Heads get early access. If you are reading this, that means you are getting the preorder link before anyone else!!!! What?!?! It’s like you’re boarding a flight on a masa plane and newsletter subscribers are in Group 1, but Tamal Flight 2021 has infinite legroom and a limited number of tamales. Get your order in early or have serious FOMO as you see all your friends post tasty tamal photos on Instagram.
We will also have salsas, masa para champurrado (chocolate atole) and masa preparada for those who want to make their own tamales.
Pop-Up / Market Dates
Sunday, December 12th - Edith’s Pies Annual Holiday Fling 1:00 - 5:00 pm, Oakland. Will have salsas, masa and tortillas for sale, as well as tamales and champurrado for you to warm up with. Come early! 272 14th Street, Oakland CA.
Tuesday, December 14th - Tahona Mercado Chef’s Table Dinner 7:30 - 9:00 pm, San Francisco. Very excited to cook this 4 course dinner with mezcal pairings from Tahona. 3 savory courses and an incredible dessert from Norte54!! Beef Tartare + Corn Miso Tostada, Squash + Brussel Tlacoyos, and Tamal. Very limited seating, reserve HERE
More to come!!!
Masa Classes are Open!!
If you are interested in making tortillas, tetelas, tlacoyos, huaraches and sopes, I got you covered!! Classes are designed for 2-6 people. You host at your home. I bring everything you need and you all get loads of masa to keep practicing at home. Great for families, gift for friends, or small group building activity!
For more visual content, you can follow my Instagram @bolitamasa