What Masienda Founder Jorge Gaviria Always Has In His Kitchen
From his go-to canned mussels to his sparkling water.
The Deligram shines a spotlight on the many incredible food artisans in New York–and beyond. So we look to our friends to help us discover the best of the best every day. This week, we spoke to Jorge Gaviria, who founded Masienda and recently published a cookbook, MASA: Techniques, Recipes, and Reflections on a Timeless Classic. Here, the former New Yorker shares why he launched his one-of-a-kind business and the artisanal products in his own kitchen at this very moment.
“The kernel of inspiration came while I was working at restaurants in New York City. I wondered why all these great conversations chefs and cooks were having about ingredient sourcing and the farm-to-table movement didn't reflect the food staples I grew up eating, like tortillas and tostadas. So in 2014, I created Masienda as a marketplace for heirloom, non-GMO corn and masa harina, single-origin ingredients, and cookware from Mexico, serving professional chefs and home cooks across the country and around the world.”
“I wrote my first book, MASA: Techniques, Recipes, and Reflections on a Timeless Classic, with input from food scientists, academics, corn breeders, journalists, tortilla artisans, third-generation tortilleria owners and home cooks. MASA reveals the history and science behind masa as well as the replicable techniques and tools for making your own masa at home. You can purchase it at masienda.com (where each copy is signed and ships free) or wherever books are sold.”
“I started eating canned mussels in escabeche as a toddler--they were always around! To this day, conservas are a primary food group for me that I continue to eat several times a week. Every can from this company is magic, unmatched in quality, and takes me straight to my happy place.”
“While we're talking about canned mussels, few things pair better with them than this sour beer brewed with lime and salt. It’s savory, low A.B.V., and perfect on its own or as a base to a michelada.”
Olive brine
“I add this to everything from micheladas, my cocktail of choice, to salad dressings, to tinga de pollo. Note to guests: If you see an olive container in my fridge with pure liquid and no olives, don’t throw it out!”
Homemade, baked tostadas
“I'll make weekly batches of tostadas using our yellow masa harina. They are the easiest thing to prepare (just add water, press into a tortilla and cook in a dry pan until crispy) and make up a significant portion of my meals at home. I’ll never buy them from a store again.”
“I’ve become addicted to this water ever since the first run of Topo Chico during the pandemic. The bubbles are gloriously big and bold.”
This interview has been condensed and edited for clarity.