We work with chefs, restaurants, and food projects who understand that flavor begins long before the plate. Our partners value origin, process, and the people behind the ingredient.
Each day, we nixtamalize heirloom corn sourced directly from small farming communities in Mexico. The result is fresh, additive-free masa with depth, character, and story — ready to become tortillas, tamales, tostadas, or something entirely new.
Our clients aren’t just buying masa.
They’re choosing transparency, fair trade, and biodiversity.
They’re choosing to support native corn and the communities that protect it.
From neighborhood taquerías to refined kitchens, we collaborate with those who believe that authenticity is not a trend — it’s a responsibility.
If your project honors craft and origin, Komal Molino is ready to mill with you.
Komal Molino collaborates with dedicated organizations in Mexico who work directly with small-scale farmers to protect native corn varieties.
Through these partnerships, we support fair compensation, seed preservation, and agricultural practices rooted in generations of knowledge. Every kernel we mill reflects a network of care — from the hands that plant and harvest, to the nixtamalization process in our molino.
Our work in Los Angeles begins long before the corn crosses the border. It begins in the milpa.
