Mohawk chef, Dave Smoke McCluskey crafts hardwood ash washed hominy from heirloom corn in small batches to create his Becky Blanca Hominy. It's hard not to instantly think of the best Pazole you've ever had when you open the bag. The aroma is simply incredible. Chef Dave uses the techniques of his ancestors and the instincts of a chef in his unique Nixtamalization process which makes the hominy not only more nutritious, it creates an intense corn flavor with a whisper of smoke.
This new addition to the Corn Mafia's lineup of hominy is really exciting. It's a landrace corn variety from Mexico known as Cacahuazintle, THE choice of Pozolero’s everywhere! Hands down the best hominy we've ever tasted.
ABOUT CORN MAFIA
Once upon a pandemic a Mohawk chef found a new calling and the results are irresistible. Chef Dave Smoke McCluskey, founder of Corn Mafia closed his restaurant to pursue his passion for the most important of all indigenous ingredients, corn. These corns or O:nenhste as they say in Mohawk, are sourced from landrace, Indigenous farmed or organic sources.
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.