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" ... That’s why so many of the most famous Mexican restaurants have shifted over to Gaviria’s heirloom corn varietals. Masienda corn is a star ingredient for celebrity chef Rick Bayless at Frontera Grill and several of his other highbrow Mexican restaurants in Chicago. (Through Frontera Foods, his wholesale food operation, Bayless also sells Masienda-based tortilla chips at Whole Foods.) Chef and restaurant empresario Roberto Santibanez gives Masienda corn a place of honor at his Fonda restaurants in Manhattan and Brooklyn. And at Cosme, also in Manhattan, and perhaps the most highly regarded Mexican restaurant in the country, chef Enrique Olvera deploys as many as half a dozen varieties of Masienda corn. Here in Washington, DC, my hometown, the two most celebrated Mexican restaurants, Espita Mezcaleria and Oyamel Cocina Mexicana both use Masienda corn. ... "