We scale sacred maíz traditions without losing the soul
De Maiz began as a mercado stall in Los Angeles. Today we cook from Salt Lake City, honoring our grandmother Elena’s masa rituals, sourcing, and generosity.
Our earliest memories are steam clouds hovering over tamaleras, copper pots of guisados, and salsa stains on linen. Food was celebration, resistance, and love.
We still nixtamalize corn in-house, press masa with the same hand rhythm, and braise fillings low and slow in our Utah kitchen. Technology helps us scale, but craft sets our pace.
Every delivery funds the next generation of Latinx farmers, kitchen apprentices, and culinary storytellers across the Mountain West.
“Every tamal we ship carries our grandmother’s prayer — that food keeps families close.”Elena Rodriguez, Founder
Our Story
From mercado stall to nationwide shelves
We scale sacred maíz traditions without losing the soul
Our earliest memories are steam clouds hovering over tamaleras, copper pots of guisados, and salsa stains on linen. Food was celebration, resistance, and love.
We still nixtamalize corn in-house, press masa with the same hand rhythm, and braise fillings low and slow in our Utah kitchen. Technology helps us scale, but craft sets our pace.
Every delivery funds the next generation of Latinx farmers, kitchen apprentices, and culinary storytellers across the Mountain West.
Timeline
- 1998
Mercado Debut
Elena sells tamales at Boyle Heights mercado.
- 2006
Kitchen Upgrade
Family invests in a USDA-certified kitchen.
- 2018
Retail Launch
First refrigerated deli placement across CA.
- 2022
Salt Lake City Move
We relocate production to the Wasatch Front.
- 2024
Regional Distribution
Chilled line partners with grocers across the Mountain West.
Journey
From Boyle Heights mercados to nationwide shelves
We grew by honoring the regions that shaped our masa. Trace the path our tamales take—from the first mercado stall to today’s regional deli partnerships.
Los Angeles
1998Mercado debut
Salt Lake City
2022Production HQ
Mountain West
2024Chilled distribution
Crafted Collections
Small-batch releases & seasonal specials
Limited runs inspired by harvests, holidays, and collaborations with our favorite chefs.
Seasonal Batch
Mercado mornings
Scenes from the kitchens and farms that shaped De Maiz.
Seasonal Batch
Heritage harvest
Scenes from the kitchens and farms that shaped De Maiz.
Seasonal Batch
Steam & stories
Scenes from the kitchens and farms that shaped De Maiz.
Contact
Find us in deli cases across the Mountain West.
Wholesale and retail partnerships welcome. Tell us about your community and we’ll stock it with Salt Lake City-made favorites.
- Ownership
- Family-owned
- Certification
- USDA Certified
- Availability
- Mountain West Partners