Corn perfected across millennia. Compromise abandoned entirely.
When you remove everything that doesn't belong, what remains is inevitable.
Heritage without decoration
ZEA MAYS TOTOPOS
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ZEA MAYS TOTOPOS
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ZEA MAYS TOTOPOS
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Stone. Water. Lime. Time.
Four elements.
One truth.
No apology.
Eighteen years. One obsession.
Ancient Process
Ancient Process
Ancient Process
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
Grain becomes memory. Memory becomes taste. Taste becomes the only proof that matters.
[1]
Ancestral Nixtamalization
Corn meets calcium hydroxide at precise temperatures. Chemical bonds break. Nutrients emerge. Three millennia of empirical perfection—no laboratory required.
[1]
Ancestral Nixtamalization
Corn meets calcium hydroxide at precise temperatures. Chemical bonds break. Nutrients emerge. Three millennia of empirical perfection—no laboratory required.
[1]
Ancestral Nixtamalization
Corn meets calcium hydroxide at precise temperatures. Chemical bonds break. Nutrients emerge. Three millennia of empirical perfection—no laboratory required.
[2]
/ Heirloom Mexican Corn
When heritage needs no explanation. Blue and white varieties selected for flavor density, not yield efficiency. Each kernel carries genetic memory of soil, season, altitude. Industrial corn forgets. Ours remembers.
[2]
/ Heirloom Mexican Corn
When heritage needs no explanation. Blue and white varieties selected for flavor density, not yield efficiency. Each kernel carries genetic memory of soil, season, altitude. Industrial corn forgets. Ours remembers.
[2]
/ Heirloom Mexican Corn
When heritage needs no explanation. Blue and white varieties selected for flavor density, not yield efficiency. Each kernel carries genetic memory of soil, season, altitude. Industrial corn forgets. Ours remembers.
[3]
/ Zero Artificial Anything
Purity lasts quietly. No preservatives, no shortcuts—just corn that knows what it is.
[3]
/ Zero Artificial Anything
Purity lasts quietly. No preservatives, no shortcuts—just corn that knows what it is.
[3]
/ Zero Artificial Anything
Purity lasts quietly. No preservatives, no shortcuts—just corn that knows what it is.
[4]
/ Stone-Ground Masa
No machines pretending to be hands. Traditional grinding, precise texture, deliberately slow.
[4]
/ Stone-Ground Masa
No machines pretending to be hands. Traditional grinding, precise texture, deliberately slow.
[4]
/ Stone-Ground Masa
No machines pretending to be hands. Traditional grinding, precise texture, deliberately slow.
[5]
/ Obsessive Quality Selection
Every batch inspected grain by grain. Imperfect kernels removed not for aesthetics, but because mediocrity compounds. Excellence begins with what we refuse.
[5]
/ Obsessive Quality Selection
Every batch inspected grain by grain. Imperfect kernels removed not for aesthetics, but because mediocrity compounds. Excellence begins with what we refuse.
[5]
/ Obsessive Quality Selection
Every batch inspected grain by grain. Imperfect kernels removed not for aesthetics, but because mediocrity compounds. Excellence begins with what we refuse.
Eighteen years of refining what corn can become. Not a snack. A statement.
Not a snack. A statement.
Testimonials
Hear it from those who taste deeply.
The only corn chip I've encountered that justifies the word 'artisan.
— Nathan Chen, Chef, Benu SF
The only corn chip I've encountered that justifies the word 'artisan.
— Nathan Chen, Chef, Benu SF
These made me understand why nixtamalization survived three thousand years.
— Olivia Grant, Test Kitchen Director, America's Test Kitchen
These made me understand why nixtamalization survived three thousand years.
— Olivia Grant, Test Kitchen Director, America's Test Kitchen
Every other chip now feels like an apology for not being these.
— Carmen Silva, Food Columnist, Los Angeles Times
Every other chip now feels like an apology for not being these.
— Carmen Silva, Food Columnist, Los Angeles Times
I've built entire menu sections around their texture profile.
— Luis Arce, Chef de Cuisine, Pujol
I've built entire menu sections around their texture profile.
— Luis Arce, Chef de Cuisine, Pujol
Not one customer has ever questioned the price. Quality justifies itself.
— Rebecca Tan, Owner, The Preservation Society
Not one customer has ever questioned the price. Quality justifies itself.
— Rebecca Tan, Owner, The Preservation Society
This is what happens when craft refuses to perform for cameras.
— David Kim, Chef/Partner, Parachute Chicago
This is what happens when craft refuses to perform for cameras.
— David Kim, Chef/Partner, Parachute Chicago
Finally—a Mexican brand confident enough to strip away the performance of authenticity.
— Elena Reyes, Culinary Director, Cosme NYC
Finally—a Mexican brand confident enough to strip away the performance of authenticity.
— Elena Reyes, Culinary Director, Cosme NYC
We've eliminated our other suppliers. These don't need explanation to our clientele.
— James Whitmore, Purchasing, Eataly
We've eliminated our other suppliers. These don't need explanation to our clientele.
— James Whitmore, Purchasing, Eataly
The crunch has architecture. You can taste the discipline in the process.
— Priya Krishnan, Food Writer, Bon Appétit
The crunch has architecture. You can taste the discipline in the process.
— Priya Krishnan, Food Writer, Bon Appétit
I've served these to Michelin judges. They asked for the source immediately.
— Adrian Torres, Executive Chef, Quintonil
I've served these to Michelin judges. They asked for the source immediately.
— Adrian Torres, Executive Chef, Quintonil
I stopped explaining them to guests. They taste the difference without narration.
— Marcus Abrams, Sommelier, Eleven Madison Park
I stopped explaining them to guests. They taste the difference without narration.
— Marcus Abrams, Sommelier, Eleven Madison Park
Our staff fight over the last bag. We keep a separate inventory now.
— Isabel Moreno, Buyer, Dean & DeLuca
Our staff fight over the last bag. We keep a separate inventory now.
— Isabel Moreno, Buyer, Dean & DeLuca
/ Built through patience, not persuasion.
ZEA MAYS BAG
CULLINARY EXPERIENCE
Nutrimental DEMO SPECS
ZEA MAYS BAG
CULLINARY EXPERIENCE
Nutrimental DEMO SPECS
ZEA MAYS BAG
CULLINARY EXPERIENCE
Nutrimental DEMO SPECS
ZEA MAYS BAG
CULLINARY EXPERIENCE
Nutrimental DEMO SPECS