Tortillas in the making

Our Tortillas and Wraps come in a wide variety of sizes and flavors.
Tortillas stay a staple food in Mexico and Central America, and have gained popularity and market share elsewhere.

In the U.S., tortillas have our grown from an “ethnic” to a staple food.
They have surpassed bagels and muffins, and have currently become the second packaged bread product sold within the U.S (behind sliced bread).

Today, tortilla-making equipment has facilitated and expedited tortilla making. Manually operated wooden tortilla presses of the past led to today’s industrial tortilla machinery, which can produce up to 60,000 tortillas per hour.

SEE HOW OUR TORTILLAS ARE MADE

A tortilla which in Spanish means “small torta”, or “small cake”) is a type of soft, thin flatbread made from finely ground wheat flour from Mexico.
The tortilla was originally derived from the corn, a bread of maize that predates the arrival of Europeans. It is created with an unleavened, water based dough, pressed and cooked like corn tortillas.