Milpa Masa owner Perla Ruiz grew up in Tijuana and missed the fresh tortillas she enjoyed growing up. In 2021, she and her husband Roman Javier opened their tortilla bakery, where they make small-batch tortillas using corn that they stone grind in-house. Stop by on Saturday and Sunday to pick up tortillas that showcase a diversity of corn including Tuxpeño Amarillo, a yellow heirloom corn varietal from Mexico. Milpa Masa tortillas are made using a process called nixtamalization during which the corn is soaked with water and lime before it’s ground into masa for the dough.
|Perla Ruiz and Roman Javier|