The now shuttered Costa Mesa, California, restaurant Taco María, helmed by chef Carlos Salgado, was an early adopter of a more traditional nixtamal dough; the restaurant turned to Masienda to import its supply of non-GMO landrace corn (referring to corn that has been domesticated and locally adapted and grown by small-scale farmers). And Tortilleria Nixtamal, which launched in Corona, Queens, in 2009, is believed to be the first New York establishment to employ the process. More recent examples include Texas restaurants such as Nixta Taqueria, El Naranjo, Xochi, and Suerte. Back West, Three Sisters Nixtamal in Portland, Oregon, is exposing a new generation of diners and home cooks to the beauty of freshly made nixtamalized corn tortillas.