Jorge Gaviria, founder and CEO of Masienda, joined us live to discuss his new book “Masa: Techniques, Recipes, and Reflections on a Timeless Staple.”

The businessman and author shared the different types of corn flour and different ways you can use masa.

For more information on Masienda, visit the company’s website or follow on Instagram.

This segment aired on the KTLA 5 Morning News on Oct. 7, 2022.