It is the process by which corn grains, water and lime are cooked together to form the nixtamal, which is later on ground in a nixtamal mill. The result is a nixtamalized dough used to elaborate tortilla, tamales, etc. This process has been used in Mexico for more than 2000 years.

Nixtamal tortillas are made out of corn grains and lime. Then the mix is set for a night, washed in the morning and ground to form the nixtamal tortillas dough. It is an elaborate handmade process.

Corn tortillas are made of processed corn and then just mixed with water to form the dough.

The result is that the nixtamal tortillas show a better flavour, are more resistant, and present richer nutritional qualities.

Yes, most of our products are suitable for people intolerant to gluten (tortillas, tamales, totopos, etc.).

1. Using a pan: 

   Heat the pan for two to three minutes to the highest temperature. Once it is hot, you may add oil or butter. Place the tortillas for ten or fifteen seconds in the plan. Do not press them! Flip them for one to three times. They should inflate a bit. Place them on a cloth to maintain the heat and serve them.

2. In the microwave:

   If you use our Tortilla Warmer, it's possible to use the microwave. Heat them for 60 seconds. If you don't use the tortilla warmer it is not recommended, but you can place between 5 to 10 tortillas in a fine piece of cloth. Heat them for 90 to 120 second to a maximum power.

Once opened, wrap them in a kitchen cloth, put them in a zip lock bag and refrigerate them. 

Yes. To defrost them, place them in the refrigerator for 24 hours.

No. You may order any quantity you wish.

Tortillas do not always have a regular thickness, although our suppliers try to make them even by weighting samples regularly. Normally, tortillas will vary on +- 2 grams.

Black stains are the result of nixtamalization process, which darkens the corn.

These are small pieces of corn or air bags in the tortillas. It is something completely normal.