La Masa is the Spanish word for dough, but in Mexico it sometimes refers to cornmeal dough (masa de maíz in Spanish). It is used for making tortillas, tamales, pupusas, atole, gorditas, huaraches, and tejuino a very refreshing drink from Guadalajara.
Plus many other Latin American dishes.
We at La Palma offer have many kinds of Masa, like for all types of tamales, Cactus Corn Masa, (Masa de Nopal) Organic Blue Corn Masa, and Sweet Masa for Sweet Tamales.
In Central American and Mexican cuisine, masa nixtamalisada is cooked with water and milk to make a thick, gruel-like beverage called atole. When made with chocolate and sugar, it becomes atole de chocolate. Adding anise and piloncillo to this mix creates Champurrado.