At Mercado Sin Nombre in Austin, innovative chef Julian Maltby reimagines familiar desserts with a masa twist, notably through the Masa Twinkie. This dessert features blue corn masa, Mexican chocolate ganache, and toasted marshmallow fluff, exemplifying Maltby's mission to elevate masa in comforting dishes. By sourcing heirloom corn from family-run farms and nixtamalizing it in-house, he aims to highlight its unique flavors and textures. The growing trend in the US showcases how masa is being integrated into diverse culinary experiences, inspired by companies like Masienda and Tamoa that bring quality masa to chefs nationwide.
Mercado Sin Nombre's Masa Twinkie showcases a creative twist on the classic dessert using blue corn masa and filled with Mexican chocolate ganache.
Julian Maltby's vision emphasizes the appreciation of masa through comforting and recognizable dishes, introducing a new layer to traditional culinary experiences.
With a focus on heirloom masa sourced from family-run farms, Mercado Sin Nombre integrates masa creatively into various dishes, from biscuits to desserts.
The burgeoning movement to elevate masa in the culinary scene in the US is driven by companies like Masienda and Tamoa, ensuring quality and diversity.
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