A new chef-driven concept centered on heirloom corn and the ancient nixtamalization process is set to debut later this summer.
CINTLI, by Chef Isaac Jimenez, will take a different approach by launching through intimate culinary experiences, including cooking demonstrations, chef’s tables and local pop-ups throughout the Lowcountry, rather than operating as a traditional restaurant.
“I’m from Mexico, and I’ve always loved corn. The name ‘cintli’ refers to corn, not just as food, but as sustenance, something foundational to nourishment and community,” Chef Jimenez told What Now Charleston.
Due to industrialization and a lack of local corn farmers, Chef Jimenez noticed many heirloom varieties and traditional corn practices are gradually disappearing. Determined to help preserve those roots, he developed this concept.
“It’s going to start by teaching people about the importance of using heirloom corn and heirloom seeds, and the process of how to make masa,” he said.
Masa is created through the nixtamalization process.
“The nixtamalization process involves soaking corn in water and calcium hydroxide overnight. The process softens the outer layer of the grain, improves its nutritional availability, and develops the flavor and texture needed to make masa,” Chef Jimenez said.
One of the corn varieties the chef is currently using is Jimmy Red corn grain, experimenting with different calcium measurements to find the best consistency for transforming it into masa.
“I’m working with a local farmer out of St. Matthews. He already grows Jimmy Red corn, but he was able to come across some native blue as well. Getting ingredients from local farmers instead of importing from outside the country is more sustainable,” he said.
Once the foundation is established, Chef Jimenez plans to collaborate with local breweries to host chef’s tables and pop-ups across Hilton Head Island. Built around the masa dough, the core menu plans to feature tortillas, sopes, tamales and cornbread.
“We’ve got all different transformations that we can do with corn and we’ll infuse some of those techniques with local dishes from here in the Lowcountry,” he said.
The chef hopes to raise greater awareness of the ingredients people are putting into their bodies.
“Everywhere I go, and I ask for a taco or a tortilla, it’s always the industrialized tortilla,” he said. “I’m excited to teach people what a tortilla is, helping them understand the importance of the nixtamalization process and the heirloom seeds.”
In the future, Chef Jimenez hopes to open his own storefront.
“That’s one of the visions, having a storefront where people can come in and purchase masa dough, tortillas, or the corn itself, and the tools they need like a starter kit, so they can make their own masa at home,” he said.
Visit the CINTLI website and follow along on Facebook for the latest updates.
