A Better Chip

Methods perfected by the Aztecs.

The Aztecs found that corn became edible when they cooked the corn in water from local limestone-rich river beds. The process of cooking the corn with lime from limestone and then hulling it is called "nixtamalization." The lime breaks down the corn and improves it’s nutritional values while increasing flavor and aroma.

The original food processors: volcanic grinding stones.

Our production team hand carves our volcanic grinding stones every day, just like it’s done at tortillerias in Mexico. Our volcanic stones mildly grind the core, while preserving its texture. Our masa (corn dough) is then rolled, cut, and baked in our tortilla oven.

Small batches. Big flavor.

We make all of our tortillas and chips in small batches so we can deliver the amazing, delicious corn tortilla chips that we’re known for. All of our tortillas and chips are made on-site in our own facility.