Mission Community Market

Here's Why You're Seeing More Masa on Restaurant Menus | Bon Appétit

"Inspired by swooning over a blue-corn tlacoyo in Mexico City, Emmanuel Galvan launched Bolita to democratize masa—making and selling masa, tortillas, and tlacoyos after starting with a Nixtamatic at home and then adopting the Molinito. He sells at the CUESA Mission Community Market in San Francisco and on a pre-order basis out of the Alice Collective in Oakland, and his work is as much a cultural reclamation as a food business: he’s relearning identity through the three-ingredient nixtamal process (water, maíz, and cal). Conscious of pricing and value, Galvan charges about $13 a dozen for his tortillas as part of reframing what a good tortilla should cost." - ByLeslie Brenner