I've wanted to make my own fresh masa ever since reading about it in Rick Bayless's first cookbook in 1989. But never found the culinary lime. I spent some time on the Anson Mills site after eating the first grits I've ever enjoyed...theirs....and I grew up in NC. They have culinary lime and their helpful customer service tells me their Henry Moore Hominy Corn is just right for real hominy (which I've never tasted) and tortillas. Has anyone tried this? Or do you know other sources for lime (needed to break down the corn).