To unlock the nutrients in the corn, they soak it in calcium hydroxide, produced from natural limestone, which changes the structure of corn through the ancient Mesoamerican process of nixtamalization. They process the resulting nixtamal (corn cooked in lime water) the same way that it has been done for the last 4000 years: grind it with volcanic stones to produce masa (corn dough), turn the masa into tortillas, and hand-cut them before frying them into our golden corn chips. The final touch is lightly seasoning the chips with Oryx Desert Salt.
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