Three Sisters Nixtamal

Throwback Thursday—Adrianna and Vanessa from teaching a vegan tamale class in 2019! Smiling through it all despite not having heat in our kitchen at the time!! Dedicated to tamale making 🫔❤️

✨Final Week: Taco Tuesday Tostada Takeover: Salpicon De Res✨

Salpicon de Res is a refreshing beef salad that works beautifully as a tostada. Slow-cooked beef is shredded and then dressed with lots of lime and vinegar with a pinch of oregano. 🌿

The beef can be prepared a day ahead, or even cooked overnight in a slow-cooker so all this deliciousness can come together quickly for a perfect summer supper. ☀️🌽

✨Week 8 of Taco Tuesday Tostada Takeover— Breakfast Tostadas are a delicious way to start the day!✨

We sauteed diced potatoes and onions and then added crumbled chorizo. We went with soy chorizo as a lighter meat-free option. Using black beans as a base, choose your preference of mixing the chorizo into a scramble or layering it on the beans with a fried egg on top.

This time of year, we find that farmer’s market tomatoes and cilantro make the best fresh salsa. Provecho! 🌶️😋

Add a splash of color to your table and keep your tortillas warm with these vibrant tortilla warmers made by the Mazahua speaking people in Toluca, Mexico. 🇲🇽

Easy to clean and store, you’ll never have to eat a cold tortilla again! 🌮✨

Find them in our production kitchen Monday through Friday from 9-1pm!

✨Week 7 of Tostada Takeover: Frijoles & Picadillo✨

Our cooler weather calls for a heartier tostada and so this week’s is Frijoles & Picadillo with Queso Fresco. Amazing textures and flavors! 🫘

As always we love Oregon’s own cheeses and you can pick up Tostadas from us at the Saturday PSU Farmers Market or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp. 🌟

Should you be lucky enough to be wandering about Col. Juarez in Mexico City, be sure to search out Tamales Madre! 🇲🇽

Researching regional specialties and using heritage corns, uses variety of traditional flavors and shapes that redefines the street-food tamale we are more familiar with. ♥️

Adriana & Pedro loved the Black Bean & Hoja Santa, blue corn tamal with mole and then finished with sweet cacao with Pinole Custard. Plan ahead and you may even be able to attend a Tamale Making Class! 🫔

If you are anywhere near Sonoma, make the trip to . So many great choices on the menu, from sopes to flautas to tamales, all made with fresh nixtamal masa! 🫔🌽
And if you are craving a tostada, there’s often two to choose from including this Halibut Ceviche.

✨Week 6 Taco Tuesday Tostada Takeover - Coctel de Camaron!✨

Why have one winner shrimp tostada recipe in your repertoire when you could have two?
Oregon bay shrimp 🦐 are back this week, this time in the classic Coctel de Camaron, freshened up with farmers market tomatoes (juiced & diced), onions and cilantro, fresh-squeezed citrus and chunks of perfect avocado.

You can pick up Tostadas from us at the Saturday PSU Portland Farmers Market or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp. 👩‍🌾

✨Week 5 Taco Tuesday Tostada Takeover - Ensalada de Lentejas✨

From Enrique Olvera’s, “Mi Casa Tu Casa”, this fresh & satisfying vegan tostada comes together quickly. The lentils are tossed with peanuts, avocado, red onion and diced tomatillos. A thick peanut chile dressing brings it together. The salad can be made ahead but don’t add the avocado 🥑 and whole peanuts until right before serving.

Tomatillos are back at the Saturday PSU Farmers Market!!! You can pick up Tostadas from us there or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp. 👩🏽‍🌾

“Mi Casa Tu Casa” can be found at Powell’s or at our fabulous Multnomah County Library. You should definitely check it out!

Throwback Thursday! 🤗
2012: Adriana and Pedro on the outskirts of Mexico City, picking up a few tips as we get ready to launch Three Sisters Nixtamal! 🌽

✨WEEK 4: Taco Tuesday Tostada Takeover - Tostadas de Camaron 🦐 ✨

Too hot to turn on the stove? Oregon Bay Shrimp are gently mixed with a chipotle mayo, lime, diced tomato, white onion and cilantro. Serve extra-cold. I like using mashed avocado to keep the salad anchored, and then garnish with sliced avocado and shredded lettuce. 🥑

For parties, try using our 4-inch street tacos for the tostadas! Cut in half, or left whole, just brush with olive oil and bake at 325 until crisp.

Summer calls for chips and salsa! ☀️ Stop by and get your fill of their house-made Three Sisters Totopos along with their salsa of the day!

Or find our chips in , , , , or our kitchen (M-F 9-1pm)

☀️WEEK 3: Taco Tuesday Tostada Takeover☀️

This week’s Tostada features Quelites(lamb’s quarters) that Pedro foraged from our sidewalk garden beds at 72nd & Flavel. 🌱 Steamed lightly, Adriana then topped with some rich thick Mole Almendrado, healthy, delicious and deeply satisfying!

You can pick up Tostadas from us at the Saturday PSU Portland Farmers Market () or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp.

Attention Zupan shoppers—- Our fresh Nixtamal tortillas are now available at your local Zupan’s conveniently located by our favorite Don Froylan Quesos. PROVECHO! 🌮🌽😋💕

🌽 The Golden Kernel 🌽
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Making fresh yellow corn tortillas everyday from our kitchen M-F 9am-1pm!

When asked her favorite Tostada, Adriana answers without hesitation, “Chicken Tinga!” 🤩

I prepared a very straight-forward recipe from one of my favorite books, Gabriela Camara’s, “My Mexico City Kitchen” and garnished it simply with avocado, lettuce & delicious Don Froylan Queso Fresco. 🥑🥬

Looking for the best Mexican Cheese? We love Oregon’s own Don Froylan Creamery, and check out, (quite literally, 😉 from Multnomah County Library even or Powell's Books, Inc. of course!) My Mexico City Kitchen for all kinds of inspiration.

You can pick up Tostadas from us at the Saturday PSU Portland Farmers Market or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp.📍

With the official start of summer upon us, we are doing a “Tostada Takeover” of Taco Tuesday! 🤩☀️

Pretty much any taco can be made into a delicious tostada— this week’s is a classic bean tostada, with some melty cheese and Texas-style ground beef on top. Final touches include curtido (have you tried ?) and some of super-spicy pickled jalapeno from . 👩🏽‍🌾

You can pick up Tostadas from us at the Saturday PSU Portland Farmers Market or from our production kitchen shop (M-F 9 to 1) or make your own from our tortillas by baking them at 325 til crisp.

April 4, 2011---This is the day we first tried out the little mill that Adriana and Pedro brought back from Mexcio. We perhaps weren't really aware of it at the time, but it was the test run that would lead to Three Sisters Nixtamal, and as you can see, literally in the basement of my house!

Behind the Scenes! Big thank you to for stopping by our kitchen! 🌟

There’s lots going on Monday through Friday mornings at the corner of SE 72nd & Flavel! Nixtamal, masa, sopes, and tortillas of course! Our shop in open from 9 until 1. Order ahead online or just come on by. And find us Saturdays Portland Farmers Market at PSU.👩🏽‍🌾🌽

It’s always a good day for TOTOPOS and salsa! 🤩

Stop by our kitchen or PSU Farmers Market every Saturday from 8:30-2pm!! 🌟

Can’t make it to either? Find us in your local , , , and

Ever wondered what gives blue corn its deep, rich pigment? It’s all thanks to anthocyanin! 🩵💜This plant-based antioxidant isn’t just responsible for the stunning hue of dark-colored fruits, veggies, and grains, it offers significant health benefits.🫐🪻So not only is blue corn visually striking, but it is a powerhouse for your well-being! 🌟 💪🏼

An article worth reading in its entirety, with a range of worthy points but I especially love this! "If you want to start a cause, it should be against canned hominy, which has almost no flavor and provides a texture not unlike chicken cartilage". You all know we sell fresh hominy/posole/pozole right? At the Saturday PSU Portland Farmers Market and directly out our kitchen door at 72nd & Flavel😋 BUT if you don't have access to fresh, dried Rancho Gordo is the best, and be sure to add some Ayocote Beans to your cart!

What's the difference between pozole, posole, and hominy?
https://www.ranchogordo.com/blogs/blog/posole-or-pozole-a-rose-by-any-other-name?_pos=17&_sid=851a8f508&_ss=r

Wow! There's a photo of the tortillas being made with fresh masa right there in this impossibly small One-Star Michelin Taco place. The meat is no-doubt cooked to perfection but the tortillas are rolled and cooked to order, no doubt adding to their perfection!😋

The first Mexican taco stand to get a Michelin star is a tiny business where the heat makes the meat Michelin-starred chef Arturo Rivera Martinez stands over an insanely hot grill at the first Mexican taco stand to get a coveted star.

Make your own hominy!—Become immersed into the traditional process of nixtamal with this at-home cooking kit!

It includes our organic corn along with cal or lime. It’s not citrus lime but calcium hydroxide, an alkaline essential to the process. It’s perfect for homemade pozole, chicken hominy soup, and chile stews!

Stop by our kitchen and choose between our yellow blue or white corn kits! Or order from our online store for delivery anywhere in the US.

To all the New England Nixtamal afficianados, here is a great reason to make the trip to Portland, Maine! Longtime Three Sisters Nixtamal friend Lynne Rowe is part of this amazing hands-on workshop on Corn: From Ancient Grain to Fresh Tortillas!

Join us on May 22, 2024, from 5:30-8PM at O'Maine Studios in Portland, ME, with Lynne Rowe () and Dusty Dowse (Lammastide Bakery) for a fascinating workshop on maize!

Explore the captivating legacy of this ancient grain, from its intriguing origins to the modern science of "nixtamalization." Dive into hands-on tortilla preparation and unlock the secrets of maize's culinary and cultural significance. Don't forget your apron!!

Visit our website or use the link to register and reserve your spot: https://lp.constantcontactpages.com/ev/reg/cxzhbr4

This week’s photo from the archives goes way back to our pre-launch, maybe 15 years ago. Our first trial run logo was inspired by loteria images.

Did you know💡—Nixtamalizing corn 🌽 not only yields delicious tortillas but also softens the pericarp through its overnight soak in the alkaline calcium hydroxide solution.

This process enhances grindability and aids in the absorption of essential nutrients by our bodies. 🌱💪🏼

By unlocking nutrients like calcium, protein, B Vitamins, and folate, nixtamalization ensures optimal nutrient absorption, enhancing the nutritional value of our tortillas.

This Sunday, we have a table at our first ever trade show, The Good Food Mercantile Portland! 🎉

4 to 6 pm it is open to everyone, so pick up a ticket and be sure to come on by and say hello! 🌽

Here’s another one from our early days of Farmers Markets. The very first place we sold our tortillas was the Wednesday Farmers Market at the amazing , twelve years ago this month. A full shelf of Tortillas & masa are still available inside including a rotating small-batch special. At this time it’s the gorgeous locally-grown Oaxacan Green from Sun Gold Farm. We 💕💕💕co-ops!

Dug this one up from April 20, 2013! This Saturday marks exactly our 11th year at the amazing Saturday at PSU! Come by & say hello 8:30 to 2 💕🥳🌮🌽