Made From 100% Fresh Nixtamal

At Three Sisters Nixtamal we make traditional organic corn tortillas and stone-ground masa(dough) starting with our own fresh nixtamal. Cooking and soaking dried corn kernals in water and calcium hydroxide, also known as slaked lime or cal, is a nutrient-enriching process discovered over three thousand years ago by the indigenous people inhabiting what is now southeast Mexico and Guatemala.  

Freshly nixtamalized corn not only makes delicious tortillas but the alkalinity from the cal softens the pericarp of the corn, making it easier to grind and enabling our bodies to digest and absorb vitamins and minerals including calcium, protein, oils and vitamins B3(niacin), B1(thiamin), B5(pantothenic acid) and folate. Nixtamalization unlocks nutrients in the corn that otherwise would not be absorbed.

Our tortillas are made from 100% fresh corn masa made with just three simple ingredients: whole dried organically-grown corn, water and a trace of lime.  We do not add the industrialized dried corn flour(maseca or masa harina) to our masa and never use chemical preservatives or guargum. Three Sisters tortillas and masa are USDA-Certified Organic by the Oregon Department of Agriculture which by definition means from non-GMO seed.

The Meaning of Three Sisters

Our name, Three Sisters, originates from the symbiotic growing of maize, beans and squash practiced by indigenous people throughout the Americas— the bean vine grows around the corn stalk fixing the nitrogen to the soil while the squash provides a shady ground cover that locks in moisture and keeps weeds and insects at bay. These three sister crops, grown and eaten together, offer environmental sustainability and nutritional balance, and represent the cornerstone of our company’s values and philosophy.

Where Our Corn is Sourced

At Three Sisters Nixtamal we recognize and respect the deep ancestral history of corn spirit and value the cooking of nixtamal— the steeping in lime, the preparation and stone-grinding, the cooking of the tortilla, the family meal and the cycle of life.  We are aware of the wholesale degradation of corn through practices like genetic modification, overproduction and governmental subsidies for animal feed, processed sweeteners and biofuels, chemical pesticides and herbicides, soil exhaustion, global economics, and the separation of families from their places of birth and their ancestral meal.

Our USDA-certified organic yellow, blue and white corn is sourced from small farms and cooperatives in the northern Mexican state of Chihuahua and through our farmer distributor in New Mexico.  We also support local agriculture by making tortillas and masa in specialized corn varieties grown in the Northwest. These varieties have included Dakota Black, Abenaki Flint and Oaxacan Green corns, and we are continually looking for a more constant supply. Starting in 2018 we have been able to support the production of genetically endangered land race corn, grown in regions of Mexico by small farms and cooperatives that sell their overages of these ancestral varieties to our specialty importers. Our most current offering is the Chalqueño Rojo.

Three Sisters Nixtamal yellow, white and blue corn tortillas and masa are USDA Certified Organic by the Oregon Department of Agriculture, which by definition and through second party testing, means non-GMO corn. The qualities of dried corn vary throughout the year with the newly dried corn season beginning in the early fall as the corn is harvested, cleaned and delivered to us. We strive to find a consistently excellent quality throughout the year, while also respecting the broadest environmental and social impact. 

  Photo courtesy of TAMOA 

  Photo courtesy of TAMOA 

Made from 100% Fresh Nixtamal

At Three Sisters Nixtamal we make traditional organic corn tortillas and stone-ground masa(dough) starting with our own fresh nixtamal. Cooking and soaking dried corn kernals in water and calcium hydroxide, also known as slaked lime or cal, is a nutrient-enriching process discovered over three thousand years ago by the indigenous people inhabiting what is now southeast Mexico and Guatemala.  

Freshly nixtamalized corn not only makes delicious tortillas but the alkalinity from the cal softens the pericarp of the corn, making it easier to grind and enabling our bodies to digest and absorb vitamins and minerals including calcium, protein, oils and vitamins B3(niacin), B1(thiamin), B5(pantothenic acid) and folate. Nixtamalization unlocks nutrients in the corn that otherwise would not be absorbed.

Our tortillas are made from 100% fresh corn masa made with just three simple ingredients: whole dried organically-grown corn, water and a trace of lime.  We do not add the industrialized dried corn flour(maseca or masa harina) to our masa and never use chemical preservatives or guargum. Three Sisters tortillas and masa are USDA-Certified Organic by the Oregon Department of Agriculture which by definition means from non-GMO seed.

The Meaning of Three Sisters

Our name, Three Sisters, originates from the symbiotic growing of maize, beans and squash practiced by indigenous people throughout the Americas— the bean vine grows around the corn stalk fixing the nitrogen to the soil while the squash provides a shady ground cover that locks in moisture and keeps weeds and insects at bay. These three sister crops, grown and eaten together, offer environmental sustainability and nutritional balance, and represent the cornerstone of our company’s values and philosophy.

  Photo courtesy of TAMOA 

Where Our Corn is Sourced

At Three Sisters Nixtamal we recognize and respect the deep ancestral history of corn spirit and value the cooking of nixtamal— the steeping in lime, the preparation and stone-grinding, the cooking of the tortilla, the family meal and the cycle of life.  We are aware of the wholesale degradation of corn through practices like genetic modification, overproduction and governmental subsidies for animal feed, processed sweeteners and biofuels, chemical pesticides and herbicides, soil exhaustion, global economics, and the separation of families from their places of birth and their ancestral meal.

Our USDA-certified organic yellow, blue and white corn is sourced from small farms and cooperatives in the northern Mexican state of Chihuahua and through our farmer distributor in New Mexico.  We also support local agriculture by making tortillas and masa in specialized corn varieties grown in the Northwest. These varieties have included Dakota Black, Abenaki Flint and Oaxacan Green corns, and we are continually looking for a more constant supply. Starting in 2018 we have been able to support the production of genetically endangered land race corn, grown in regions of Mexico by small farms and cooperatives that sell their overages of these ancestral varieties to our specialty importers. Our most current offering is the Chalqueño Rojo.

Three Sisters Nixtamal yellow, white and blue corn tortillas and masa are USDA Certified Organic by the Oregon Department of Agriculture, which by definition and through second party testing, means non-GMO corn. The qualities of dried corn vary throughout the year with the newly dried corn season beginning in the early fall as the corn is harvested, cleaned and delivered to us. We strive to find a consistently excellent quality throughout the year, while also respecting the broadest environmental and social impact.