A Triumphant Story of Locally Sourcing Organic Masa

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The soul of our Latin American cuisine begins with a remarkable ingredient: locally grown, organic corn from Pop Yuncker’s Farmstead in Mt. Vernon, Indiana. Unlike the mass-produced corn found in most kitchens, this corn is rare - grown in small batches using regenerative farming methods that avoid chemicals and synthetic fertilizers.

Instead, Pop Yuncker’s relies on crop rotation and manual weed control, allowing the soil to naturally enrich the corn with minerals and nutrients. The result is a vibrant spectrum of blue, yellow, and white corn, each kernel packed with flavor and history.

A Labor-Intensive Tradition: Nixtamalization

Transforming this exceptional corn into masa is a process rooted in centuries-old tradition and requires both patience and precision. We begin by nixtamalizing the corn—a method where dried kernels are soaked in lime water (calcium hydroxide). This crucial step softens the corn, loosens the hulls, and unlocks essential nutrients. After soaking, the corn is meticulously rinsed and then stone-ground in-house to create fresh masa dough.

This entire process takes a full 24 hours before service, ensuring every tortilla and masa-based dish we serve is as fresh and flavorful as possible. The result is a beautiful array of tortillas, each boasting unique colors and textures that reflect the diversity of the corn itself.

Why It Matters

Most restaurants use pre-made masa or tortillas.

We believe that honoring the rare, locally sourced corn and the intensive nixtamalization process is essential to delivering authentic Latin American cuisine. Each tortilla tells a story—not just of tradition, but of local collaboration and a commitment to quality that you can taste in every bite.

Experience the Difference

When you dine at Sazón y Fuego, you’re not just enjoying a meal—you’re tasting the rare fruits of southern Indiana’s fields and the dedication of our culinary team. From the rainbow of corn varieties to the 24-hour preparation process, our masa program is a celebration of local agriculture, ancient technique, and the belief that truly great food starts from the ground up.

Visit Sazón y Fuego

Located at 8666 Ruffian Lane, Newburgh, IN, Sazón y Fuego invites you to experience the passion and stories behind each dish. Open Tuesday through Saturday evenings.