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How a Twinkie Made of Corn Became Austin’s Most Popular Pastry
Julian Maltby is standing in Mercado Sin Nombre’s kitchen when an exciting delivery arrives. His Austin cafe has just received a large molino that can grind forty pounds of nixtamalized-corn masa in forty minutes. It’s a must for the much-lauded walk-up spot that’s drawing in a huge number of customers for its masa twinkies, masa pancakes, and masa biscuits. For the past two years, his kitchen had been using a tabletop molino that takes about four times as long to process the same amount of kernels. “We’ll see if it shorts out the electricity when we turn it on,” Maltby jokes.Masa has been the foundation of Mercado Sin Nombre from the start, in 2020, when Maltby started selling homemade tortillas. In some ways, it was…The post How a Twinkie Made of Corn Became Austin’s Most Popular Pastry appeared first on Texas Monthly.