Three Sisters Nixtamal

tainable and nutritional balance. Nixtamal, a word derived from the Aztec Nahuatl language, refers to the corn masa or tamal, that has been cooked with an alkaline. We use pickling lime but wood ash or ground oyster shells have been used in the past. Three Sisters Nixtamal began in Portland when Adriana, a native of Mexico City with roots in the highland capital of San Luis Potosi, inherited her Tia Julieta's tortilla cutter. Surrounded by great home-cooked food growing up, and with Aunt Julietta selling Enchiladas Potosinas and another Aunt bottling her special chili sauces, the idea for starting an artisanal Mexican food businesss in her adopted hometown seemed like a natural and necessary thing to do, bringing her closer to her family, ancestors and traditions.