06/17/2026
Not Mexican corn. Not a Mexican landscape.
The corn used at MAiiZ is grown by Fieldstone Organics near Armstrong, British Columbia, then transformed through nixtamalization, one of the oldest culinary technologies in the Americas.
The result is not Mexican corn. Nor is it meant to be.
It is a Pacific Northwest expression of masa shaped by a different climate, a different soil, and a different harvest, yet connected to the same ancestral lineage that began with teocintle thousands of years ago.
And yes, it’s a sope, not a soup.
A sope is a hand-shaped round of fresh masa with raised edges, prepared throughout Mexico in countless regional forms. Long before Mexican cuisine became known internationally, cooks were already using nixtamalized corn to create dishes like sopes, gorditas, and tlacoyos—each one reflecting the ingredients and traditions of its place.
At MAiiZ, our version begins with fresh masa made daily from organic British Columbia corn. What arrives at the table is more than a vessel for toppings. It is the meeting point between Pacific Northwest agriculture and an ancient Mesoamerican craft.
The toppings may change with the season.
The masa remains the constant.
