$$$$ • De la granja a la mesa • St. Louis Hills
Everything begins with El Molino's namesake -- the 10-horsepower wet mill that is used on a daily basis to grind house-nixtamalized corn to make fresh masa. The masa produced from four locally-sourced varieties of corn (white, yellow, red and blue corn) are used, on a rotating basis, to make tortillas, while the unique properties of each corn variety lend themselves to different uses beyond tortilla-making.This masa serves as the basis for the vast majority of the cuisine -- tortillas, tostadas, tamales, sopes, dumplings, pibihua and a wide variety of the masa products that can trace their culinary lineage to the cuisine of the indigenous ancestors of modern Mexico.
