About Nixta Tortilleria
Gustavo Romero started Nixta Tortilleria as a way to enjoy and share the corn and tortillas he grew up eating as a child in Mexico. The name comes from the process of nixtamalization, which is a traditional process of soaking corn in a highly alkaline solution to soften and remove the hull. This practice makes corn easier to grind, increases its nutritional value, and makes it more digestible. In many stores, it’s common to find white or yellow corn tortillas. You’ll find those at Nixta and much more because Gustavo uses heirloom corn to showcase the vibrant color, texture, and flavor of old-world varieties. By sourcing corn from parts of Mexico, Gustavo and Nixta help keep these diverse varieties of corn alive. Nixta is a labor of love and it’s also important to Gustavo to use tortillas to share parts of his culture with his son and the local community. Nixta shows that corn can be exciting, varied, and delicious!