Sentli is a culinary project centered on the traditions of nixtamalized corn and the Indigenous foodways of Mexico and the Southwest.

Corn has shaped the cultures, agriculture, and cuisines of the Americas for thousands of years. Through the process of nixtamalization—cooking and soaking corn with mineral lime—whole kernels are transformed into masa, the foundation of tortillas, tamales, and many traditional foods.

At Sentli, this ancient process is the starting point for everything we create.

Through pop-ups, catering, and educational events, Sentli explores the flavors and cultural knowledge surrounding maize. Each dish reflects the deep history of corn and the communities that have cultivated and prepared it for generations.

Our work aims to reconnect people with the living traditions of corn—through food that is both rooted in the past and shared in the present.