#masa-production

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fromThe Oaklandside
8 hours ago
East Bay (California)

Inside Berkeley's new restaurant devoted to the art of masa

Chef Emmanuel Galvan founded Bolita Masa to elevate masa, a nixtamalized corn dough undervalued in the U.S. market, after embracing his Mexican heritage through food.
fromwww.berkeleyside.org
8 hours ago
Silicon Valley food

Inside Berkeley's new restaurant devoted to the art of masa

Emmanuel Galvan founded Bolita Masa to elevate masa, a nixtamalized corn dough, by promoting high-quality production and cultural appreciation of this historically undervalued Mexican ingredient.
Silicon Valley food
fromwww.berkeleyside.org
8 hours ago

Inside Berkeley's new restaurant devoted to the art of masa

Emmanuel Galvan founded Bolita Masa to elevate masa, a nixtamalized corn dough, by promoting high-quality production and cultural appreciation of this historically undervalued Mexican ingredient.
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