Our tortilla-making processes begins by selecting the best quality corn. The corn we use is organic, non-GMO, planted and harvested by environmentally-conscious farmers in Illinois and brought to New York City on a weekly basis. The process involves five key steps:
Cooking the corn in water and lime is the most critical step of the tortilla-making process because of its impact on the quality of the finished product. This process is called “nixtamalization” and has been practiced in Meso America for thousands of years. After cooking it, the corn sits from 8-12 hours to allow full absorption of the lime and water into the corn.