NO GMOS
Gluten Free
No Preservatives
OUR STORY
Based in New Jersey, we are a family-owned business born from the vibrant, beautiful intersection of two ancient bread cultures: Mexican and Palestinian.
We grew up at tables where the rich aroma of toasted corn effortlessly met the warm hospitality of Middle Eastern flatbreads. While our cultures are separated by oceans, we quickly realized they are deeply united by the exact same values: a profound respect for the grain, the patient mastery of the grind, and the sacred act of gathering community around a table.
The idea behind Molino Stone honors our parallel roots. By blending the soul of the traditional Mexican molino (mill) with the generous spirit of Palestinian heritage, we felt strongly compelled to provide those who share our values a premium tortilla that feels like home, no matter where you are from.
OUR PRODUCT
At Molino Stone, we don’t take shortcuts. Using only the three basic ingredients of corn, water and lime (calcium hydroxide), our flagship corn tortillas are crafted utilizing the ancient art of traditional nixtamalization. We take premium, non-GMO corn, steep it carefully, and grind it slowly using authentic, hand-carved volcanic stones, a family recipe since 1977 from our production partner and master miller in Chicago.
By milling fresh masa rather than mixing mass-market corn flour dust, we preserve the grain’s natural oils and rich, toasted flavor. The result is a highly pliable, durable tortilla that never cracks when rolled, puffing perfectly on your comal every single time.
While our operations are managed right here in New Jersey, our partner in Chicago uses only premium, non-GMO corn sourced in Illinois—the undisputed heart of American corn country—to guarantee industrial-grade quality and consistency in every batch.
