In 1949, in the city of Cerralvo, state of Nuevo Leon, Mexico, the first corn masa flour manufacturing plant using nixtamalized corn was founded.
Our founder is Don Roberto Gonzalez Barrera. His creation facilitated the elaboration process of corn masa because the process was simplified to only mixing flour and water to obtain the masa.
The innovative process gave the name of MASECA®, meaning dehydrated masa in Spanish (masa seca).
