MANOMASA®
Our MANOMASA® name is rooted in Latin America: ‘Mano’ is Spanish for hand and ‘Masa’ is the maize dough that we use to make our tortilla chips.
We had our light bulb moment sat at the bar of a bustling taqueria as we scooped zesty, fresh salsa onto perfectly hot, crunchy totopos. There and then, we decided that we would bring the colour, flavour and excitement of Latin America home.
Traditional Mexican ‘masa harina’ is a gluten free corn made from finely ground corn meal. In Mexico masa harina is widely used for making tortillas and many other Latin American favourites. We make our tortilla chips with white corn masa, which has a softer and smoother texture than yellow corn tortillas, which are slightly thinner and have a coarser texture.
Featured Products
Chipotle & Lime
Manchego & Green Olive
Serrano Chilli & Yuctan Honey
Each flavour in our range has its own shape, from a traditional totopo (triangle) to our rectangular dipper. They are all designed for a different experience: dip, scoop, top and ultimately devour.
We source ingredients from all around the world to make our unique flavour combinations. No base recipe is the same as we craft each flavour in layers, adding seeds and beans to the corn masa for extra flavour and crunch, before seasoning with the finest Latin American flavours.
We perfect our recipes over batches and sometimes that means doing as many as 63 tastings to find the ultimate balance of texture and taste, but someone’s got to do it right?
