I like to keep masa in my pantry for corn tortillas - we eat a tremendous amount of them, and our local grocery store stocks aweful ones. i find myself not having time to go search out fresh masa when i want tortillas, so what kind of masa flour do people like the best. We are in the Bay Area, so best if it is available here. I have tried one standard national brand (the white bag one) and la tortilla factory. I wasn't enamored with any of them, the former having fine corn taste, but aweful aftertaste.