Spotlight: Blue corn

Blue corn (also known as Hopi maize, Yoeme Blue, Tarahumara Maiz Azul, and Rio Grande Blue) is several closely related varieties of flint corn grown in Mexico

Blue corn is a nutritious corn variety native to Mexico. This variety of corn is easier to digest than its yellow counterpart, as it has less indigestible starch. It also has about 20% more protein than yellow corn and a lower glycemic index. This means less sugar spikes and crashes.

Anthocyanins found in blue corn contain antioxidants with anti-inflammatory properties. These may aid the body in fighting inflammatory metabolic and cardiac diseases.

The non-GMO blue corn tortillas used in our Farm to Table Tacos are made using a process called nixtamalization, wherein the corn is soaked and cooked in an alkalizing solution. This traditional method is also utilized with hominy corn. Nixtamalization softens the outer skin, the endosperm, dissolving lectins and making it easier for the body to absorb the corn's nutrients.