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Xinachtli.CS

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Xinachtli.CS

Contact information, map and directions, contact form, opening hours, services, ratings, photos, videos and announcements from Xinachtli.CS, Food & Beverage, 2408 Grant Street, Vancouver, BC.

[sheen-ach-tlee]
Small batch tortilleria crafting heirloom corn tortillas & cacao in Coast Salish Territory (Vancouver,BC)
For orders visit our website:
https://www.xinachtli.ca

03/17/2026

We always set aside a small buffer from every production run, just in case.

Last Saturday was our final production day before the break and we have 9 packs of fresh tortillas ready to go!

Each pack is 12 tortillas. Available for pickup or delivery right away

Once they are gone, that is it until spring. DM us or visit our website to order.

03/13/2026

Big summer ahead. 📍

We're returning to UBC Farmers Market and False Creek, and we've been accepted into 3 new markets. Details on those coming in May.

✅ UBC Farmers Market
✅ False Creek
🌽 3 new locations, announced soon

Starting May 15th, fresh tortillas are available every day of the week. No pre-order windows, no waiting. Order when you want, pick up or get delivered.

Before all that: last orders before our break close Friday March 13th at 1pm. Ready for pickup Sunday morning. Stock the freezer.

Link in bio. 🌱

03/12/2026

What does it take to make a good tortilla?

Part of the answer is in the corn. Where it comes from, how it was grown, how long someone has been paying attention to it.

For a few years now, we've been working with a corn variety from Mexico, adapting it season by season to Vancouver's climate at the UBC Farm. It's a slow project. A patient one. It keeps us connected to what this work is really about.

In May, we prep the soil and plant again. That relationship with corn is what shapes everything else we do, including what we bring to the table when we're back.

Speaking of which, this summer we're introducing new sizes:
🌽 16cm classic, coming back
🌽 14cm, our everyday staple
🌽 12cm taco tortilla, available per order

Last orders before our break close Friday March 13th at 1pm. Link in bio.

03/11/2026

This winter was different.

For years, October meant the end. The molino would go quiet, the corn would rest, and we'd pick things back up again in late May.

This year, Delne joined the team, and everything changed. Week after week, through the cold and the grey, we kept going. First winter of continuous production in Xinachtli's history.

That's not a small thing. And it's what makes this break feel different too. Not a shutdown. A breath before the next chapter.

Back May 15th with a lot to share. 🌽

Last orders close Friday March 13th at 1pm. Link in bio.

03/10/2026

Winter is almost over!

This winter was a first for us. For years, we wrapped up production in October and didn't restart until late May. This year, for the first time ever, we kept going. All winter long. That happened because Delne joined the team, and we couldn't be more grateful.

Now we're taking a short, well-earned pause before the spring/summer season. Delne is visiting family. I'm in Mexico: finishing a movie + planning and building out new systems to make everything smoother when we're back.

We'll be back May 15th. Here's what's coming:

🌽 Accepted into 3 brand new summer markets
🌽 Returning to UBC + False Creek
🌽 Fresh tortillas available every day of the week
🌽 New sizes dropping: 16cm classic returns, keeping our 14cm, and introducing a 12cm taco tortilla
🌽 Our corn growing season is already in motion

But first, one last weekend !

🛒 LAST ORDERS: Friday March 13th at 1pm
📦 Ready for pickup: Sunday morning

Tortillas freeze beautifully. Stock up and hold yourself over until May 15th.

Thank you for making this our best winter yet. We can't wait to show you what's next. 🌱

Visit our website to order: https://xinachtli.ca/products/

02/15/2026

Xinachtli means seed.

In 2020 and 2021, this project was still just that, a seed. It was growing quietly at the Maya Garden at UBC Farm, shaped by time on the land and by the guidance of the Maya Elders I work with there.

Xinachtli was born from that connection to soil, to community, and to the responsibility of caring for native corn. It started small, with simple market tents, hand stacked tortillas, and conversations about nixtamal and cacao with anyone willing to listen.

I feel deep gratitude for the Elders who shared their knowledge, for the friends and family who showed up to help, and for the first customers who trusted us in those early days.

We have grown since then. More corn. More community. More commitment.

And yet it still feels like the beginning.

As we prepare for the coming season, we carry those early lessons with us.

We are still growing.

02/08/2026

Testing nixtamal with corn from we brought back from Oaxaca a few weeks ago.
Beautiful color, steady grind, rich flavor.

Barbacoa tacos felt like the right test. 10/10 result.

Nixtamalization is slow by design. Corn, water, limestone, time. The process changes the grain and brings out what is already there.

You notice it while grinding. You notice it when the tortilla cooks. You notice it when you eat.

This is the work behind tortillas made from real corn.

02/06/2026

Seeds are travelers. They carry stories, genetics, and memories.

This photo captures the evolution of our Cónico corn in the Maya Garden at UBC Farm. What started as a gift from Tlaxcala has transformed, through six cycles of sun and rain, into a variety that knows how to survive a Vancouver climate.

With influence from Guatemalan neighbors and the heavy hands of our rainy Octobers, this corn has become a "New Seed", a testament to migration and adaptation.

Growing this corn is our way of keeping the culture alive, not by freezing it in time, but by letting it grow roots in new earth.

01/31/2026

Did you know corn has a "fluid" genome?

Unlike many plants that rely solely on slow mutations to evolve, maize is packed with "transposons" or jumping genes. These are segments of DNA that can move around the genome, turning genes on or off in response to environmental stress.

This genomic plasticity allows corn to rapidly reshuffle its genetic deck to survive in new climates, shifting from the short days of the tropics to the long summer days of the north.

It’s not just growing; it’s learning.

We witness this intelligence firsthand at the Maya Garden in Vancouver, we have been growing these seeds from Tlaxcala since 2019. Every season, we see them adapting to the Pacific Northwest, doing better and stronger every year.

Address

2408 Grant Street
Vancouver, BC
V5K3G4

Opening Hours

Monday	8am - 9pm
Tuesday	8am - 9pm
Wednesday	8am - 9pm
Thursday	8am - 9pm
Friday	8am - 9pm
Saturday	8am - 9pm
Sunday	8am - 9pm

Website

http://www.xinachtli.ca/

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