• “My obsession with masa is beyond masa and different varieties of maíz. It’s a reclamation of my cultural identity or lack thereof. I’m relearning a little bit about my culture through masa, learning about all these people who had made nixtamal for hundreds and hundreds of years. It’s three ingredients: water and maíz and cal. It’s such a beautiful process to see the kernel go from a dry corn to this soft, mushy, wonderful thing.”

    – Leslie Brenner, Bon Appetit “Here's Why You're Seeing More Masa on Restaurant Menus”

  • "[Bolita's] mission, he says, is to bring little balls of homemade masa to second-generation Latinos, who, like himself, have never experienced the taste of a freshly made tortilla from corn you’d get from a small neighborhood molino in Mexico. By offering ready-to-go dough that only needs to be kneaded and pressed, he’s hoping to eliminate one step of anxiety when it comes to making tortillas and sopes at home."

    – Flora Tsapovsky, The San Francisco Chronicle “Next-level tortillas: This new S.F. pop-up aims to make fresh masa more ubiquitous”

  • "His mission with Bolita is to get people as excited about heirloom maíz as possible, and he leads by example."

    – Andrea Aliseda, Bon Appetit “The Quiet Resistance of Instagram’s Trendy Colorful Tortillas”

  • "Bolita is a micro molino and tortilleria in downtown Oakland. They sell masa (in multiple shades) by the pound. Order online for pickup or purchase at its farmers market stand at the CUESA Mission Community Market in San Francisco."

    -Tiffany Hopkins & Joe Sevier, Epicurious “Where to Buy Fresh Masa (and Masa Harina) in the U.S.”