about

Komal is the first molino in Los Angeles dedicated exclusively to Mexican heirloom corn.

We work directly with small farming communities in Mexico, valuing their labor through fair pay and supporting the preservation of native corn biodiversity.

We collaborate with Tamoa, a Mexican company committed to fair trade and traceability.

At our mill, we nixtamalize a variety of native corn daily to produce fresh masa, free of additives or preservatives. This masa is offered wholesale to chefs, restaurants, and projects that prioritize origin, quality, and transparency.

We also operate a kitchen within Mercado La Paloma, where we transform our masa into traditional Mexican street foods—connecting our guests to the flavors and knowledge of our land.

Komal is a kitchen, a mill, and a statement of respect for maize and the people who grow it.

mision

At Komal, our mission is to preserve and honor the use of Mexican heirloom corn through a mill and kitchen that celebrate its origin, biodiversity, and the communities that grow it.

We work exclusively with native corn varieties, nixtamalized fresh each day, to offer exceptional masa while raising awareness about the importance of protecting the seeds that sustain our culinary identity.

Our work is guided by respect for the land, ingredient traceability, and a direct relationship with the farmers who cultivate it.

vision

We envision Komal as a leading voice in the defense of Mexican heirloom corn—promoting its use in contemporary cooking and connecting it to new generations of diners, cooks, and growers.

Our goal is to strengthen a conscious network that values biodiversity, supports food sovereignty, and honors the labor of those who preserve these ancestral seeds.

We see a future where every tortilla tells a story of origin, culture, and resilience.

values

Origin. We honor the land and the hands from which each kernel comes. We work exclusively with Mexican heirloom corn grown by communities that preserve their traditions.

Traceability. Every corn variety has a name, a history, and a territory. We are committed to making its origin visible and acknowledged.

Biodiversity. We defend the genetic richness of native corn as the foundation for a more just, diverse, and sustainable food system.

Dignity. We value the labor of those who grow, cook, and transform maize. Our relationships are direct, transparent, and rooted in fairness.

Living culture. We don’t just cook—we share knowledge, memory, and resistance through every tortilla.

inspiration

Komal was born from a deep desire to honor Mexican heirloom corn and the communities that grow it—but also from a more personal memory: the flavors that shaped me.

Our food is inspired by the street vendors, tianguis, and markets of Oaxaca and Mexico City. Each dish recalls the days I spent with my mother and grandmother—whether at home, surrounded by steaming pots, or walking through stalls filled with aromas, colors, and voices.

Komal is that living inheritance: corn returning home, hands that remember, and a mill that turns tradition into the present.