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ANCIENT PRACTICE. CRAFTED WITH THE FRESHEST INGREDIENTS.
At Don Zorros Molino, we believe in preserving the traditional methods of preparing maíz. Our in-house Molino is a labor of love, where we use the ancient practice of nixtamalization to ensure the most flavorful and nutritious masa. Crafted with the freshest ingredients and a detailed process, we create the perfect heirloom corn tortillas for our customers. All of our corn is sourced from our home state of Illinois, and we take great pride in being able to bring a little piece of our home to you.
THE PROCESS
Nixtamalization is a process used in the preparation of corn-based foods, particularly in Latin American cuisine. The process involves cooking the dried corn kernels then letting soak in an alkaline solution, usually containing lime (calcium hydroxide).
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The alkaline solution breaks down the tough outer layer of the corn, called the pericarp, and causes the kernels to swell and soften. This makes it easier to remove the hulls and grind the corn into masa.
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Nixtamalization has several benefits beyond making the corn easier to grind. It also increases the nutritional value of the corn by making it easier to digest and releasing certain nutrients that are bound up in the grain. Additionally, the process reduces the levels of toxins such as mycotoxins that can be present in untreated corn.
WASHING
GRINDING
MASA
TORTILLAS
STORY BEHIND THE DUO
​Don Zorros Molino is owned and operated by husband and wife, Christina and Julian. They founded the business in February 2023 with one clear mission: to bring the freshest, highest-quality tortilla to Colorado.​
Julian’s culinary journey started long before Don Zorros Molino. With experience in a variety of restaurants, from fast-casual to fine dining, Julian always knew he wanted to venture out on his own. In 2019, he delved deeper into his cultural roots and became fascinated with the traditional art of making masa and tortillas. His passion grew from experimenting with a simple hand-crank mill and a 50-pound bag of corn to fully committing to mastering this craft.
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After visiting Colorado in 2020, Christina and Julian knew it was where they belonged. By 2022, they made the decision to move across the country, eager to turn Julian’s molino dream into a reality. Christina has been a steadfast partner in the journey, helping to build the business from the ground up. Together, they’ve navigated the challenges and rewards, each contributing their own unique strengths to the venture.
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The name Don Zorros holds special significance. It’s a tribute to Julian’s grandfather, whose neighborhood nickname, "Zorro" (meaning "fox" in Spanish), became a meaningful part of their business identity.
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Julian’s passion goes beyond making food; he is dedicated to preserving and sharing this ancient art form with future generations. He believes in educating others about the importance of the nixtamal process, an integral part of Mexican culinary heritage.