Becky Blanca Hominy

One breath of Chef Dave's Becky Blanca Hominy's intoxicating aroma, and you're instantly transported to the most memorable bowl of pozole you've ever experienced—rich, authentic corn essence mingling with subtle smoke notes that awaken your  imagination before you've even lit the stove.

This extraordinary heritage grain treasure starts with Cacahuazintle—the legendary landrace corn variety revered by pozoleros throughout Mexico for generations. Prized for its exceptional texture and flavor depth, this non-GMO ancient grain has earned its reputation as the gold standard for traditional Mexican cuisine.

Small-batch craftsmanship defines every step of creation. Mohawk chef Dave Smoke McCluskey honors both his ancestral techniques and his culinary instincts through a meticulous nixtamalization process, where heirloom corn meets hardwood ash in a transformative dance. This traditional method doesn't just enhance nutritional value—it unleashes an intensity of flavor that mass-produced hominy can never achieve.

The plump, tender kernels maintain their perfect bite whether simmered in authentic pozole rojo, added to hearty stews, or showcased in innovative grain bowls alongside our specialty beans. Their clean, bright flavor provides the perfect canvas for both traditional Mexican recipes and creative contemporary dishes.

By choosing this sustainably grown, farm-direct hominy from Corn Mafia's premium collection, you're not only elevating your cooking with the finest plant-based ingredients—you're supporting ethical agricultural practices that preserve biodiversity and honor indigenous food traditions.

Experience why culinary enthusiasts and traditional cooks alike consider this the hands-down best hominy available—a true cornerstone of Mexican gastronomy brought to your kitchen through sustainable agriculture and ancestral wisdom.

Discover the difference traditional grain processing makes in every memorable bite.

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ABOUT CORN MAFIA

Chef Dave Smoke McCluskey founded Corn Mafia to honor the most important of all Indigenous ingredients: corn. These corns, or O:nenhste as they say in Mohawk, come from landrace, Indigenous-farmed and organic sources, and Dave nixtamalizes them with hardwood ash and mills them in small batches. For Dave, who is enrolled with the Mohawks of Akwesasne, Corn Mafia is the newest chapter in a lifetime of preserving and teaching Indigenous foodways. He has spent three decades cooking, consulting and speaking about Native food from Maine to Florida. Along the way he created contemporary Native American menus at Boston’s Union Square Bistro, which got attention from The Boston Globe and a cooking demo on CBS This Morning, and he still cooks at events like Charleston Wine + Food.

He fire roasts his hominy after washing it to give it a signature taste of the past. Some people think Indigenous foods are or were bland. These products are meant to act as a foil to such unadventurous thoughts. What’s old is new, what’s old will never leave us.