ANCESTRAL INGREDIENTS
American Heritage of the Southwest brings ancestral foods to the modern table. Founder Felix Mauro Torres has spent the past two decades reviving traditional New Mexican foodways while adapting them for today’s palate.
HANDCRAFTED QUALITY
At American Heritage of the Southwest, every product is handcrafted with care and dedication, bringing the authentic flavors of the Southwest to your home.
LOCAL SOURCING
We only source the finest New Mexico–grown, non-GMO, and organic ingredients, ensuring the highest quality and authenticity in every product.
SHOP
Ancestral New Mexican foods—handcrafted with organic, non-GMO heritage corn, roasted and milled in Albuquerque.
With over 200 authentic Southwest-inspired products made from heirloom corn in a vibrant spectrum of colors and flavors, every bite tells a story. But we don’t just sell food—we protect a cultural legacy. Your purchase supports regenerative farming, food sovereignty, and the continuation of Indigenous and Hispanic food traditions for generations to come.
Taste tradition. Sustain the future.
AMERICAN HERITAGE IN THE NEWS
Bringing Tradition to the Table
Southwest Heritage Mill brings ancestral foods to the modern table.
“‘I grew up farming with my dad and cooking with my mom at a very young age,’” Torres says. ‘A lot of the products I make now, I was making with my mom in the kitchen—now it’s just on a grander scale.’ At his mill in Albuquerque, Torres specializes in roasting and milling heritage corn—red, white, blue, yellow, and green—into meal. ‘I only source New Mexico–grown, non-GMO, and organic corn,’ he says.
Ancestral Foods currently offers more than 200 products, including blue corn waffles with piñon, red corn atole, and bizcochitos with green chile. ‘In order to preserve a traditional ingredient, you have to innovate and create a market for it,’ Torres says, ‘so that it’s there for the next generation.’”
FEATURED IN NEW MEXICO MAGAZINE
Born to Corn
Preserving food and culture at Southwest Heritage Mill
“Torres, Albuquerque’s only custom corn roaster and miller, credits his passion for ‘preserving food and culture’ to his parents’ annual white corn crop. Starting with his family’s supply of passed-down kernels of White Concha, he learned to grow corn from his father and to cook with it from his mother. ‘The reason I do this is because I want to preserve food and culture,’ Torres says.”
FEATURED IN EDIBLE NEW MEXICO
