Chef Alex Tellez has introduced a masa program at Sor Ynéz in Kensington, Philadelphia, to bring authentic Mexican flavors to the community. The masa, a traditional maize dough, is sourced from heirloom maize farms in Mexico and is used for making various dishes like tortillas and tamales. Tellez's personal connection to masa has inspired him to produce it in-house, as he noted previous products were often unsatisfactory. The restaurant offers fresh six-inch tortillas and masa by the kilo, available from Tuesday to Saturday. In collaboration with Small World Seafood, Tellez has created seasonal seafood tamales, showcasing a unique twist on traditional recipes.

He emphasizes the growth of Philadelphia's culinary scene, which now embraces authentic Mexican cuisine beyond the familiar Tex-Mex staples. With a team of part-time staff, Tellez is committed to providing high-quality products to the local community. Sor Ynéz recently closed for the development of the masa program and has since reopened to enthusiastic support from patrons eager to experience these authentic offerings.