Voices: What makes your tortillas the best in town?


March 7, 2015

Issue 11: March/April 2015Voices
Ricardo Cazares of Alejandro's Tortilla Factory

Ricardo Cazares of Alejandro’s Tortilla Factory

Alejandro’s Tortilla Factory

5330 S. 12th Ave.

We’ve been open since 1980. We’ve kept the recipe the same as much as we can. The production through the years has been growing, so we’ve made some changes, but we try to keep it as close to the homemade recipe. I think it has to do with the environment, the place where you’re at, the water where you’re at, the flour you buy—it all makes a big difference on your recipe. We service all major grocery stores, and we also do a lot of restaurants. Hopefully, we’re going to start selling our all-natural, no-preservative tortillas in stores. We cook our tortillas in ovens. It’s nice to make your tortillas by hand, it’s a good tortilla, but you can only make so many that way. 

— Ricardo Cazares

Omar Verdugo of Anita Street Market

Omar Verdugo of Anita Street Market

Anita Street Market

849 N. Anita Ave.

We’ve been in business 30 years. It’s family owned—I’m the grandson here. We still cook and stretch our tortillas by hand. We do it over an open fire, with fresh ingredients—no preservatives, no lard. They’re very thin, so you’re not getting too much tortilla—the ratio is perfect with foods. Made fresh daily, that’s definitely the upper hand. People can come in and get a tortilla that’s fresh off the stove.

— Omar Verdugo

Francisco Moreno of La Tauna Tortillas

Francisco Moreno of La Tauna Tortillas

La Tauna Tortillas

5650 S. 12th Ave.

We’ve been here for two years—we started by selling out of our house. Our tortillas are different than everyone else’s because we use all natural ingredients. We don’t use preservatives. We don’t use butter; we use oils. We try to make everything all natural. We wanted to make a healthier tortilla. Our family had a problem with one of our kids; the preservatives were making him sick. We realized it and we said, “We should do something about this, to help other people learn how to eat healthy.” It seems like it’s working.

— Francisco Moreno

Luis A. Salazar of St. Mary's Mexican Food

Luis A. Salazar of St. Mary’s Mexican Food

St. Mary’s Mexican Food

1030 W. St. Mary’s Road

We’ve been open since 1968. My grandmother and grandfather came here from a small town in Sonora called La Mesa. We still make our tortillas by hand. The only thing that isn’t done by hand is the actual mixing, but up until 1983, my father was mixing it by hand. He was up early, taking 100 pound sacks of flour to mix the masa for my mom. They are a different consistency when you make them by hand. They’re not pressed; they’re stretched, which changes the consistency of the tortilla. They won’t tear as easily. We cook them on a 350-degree open grill—we’re placing the tortilla on the grill by hand, flipping it by hand, and removing it by hand. That’s the old way.

— Luis A. Salazar

Diva Gutierrez of Tania's 33 Flour Tortillas

Diva Gutierrez of Tania’s 33 Flour Tortillas

Tania’s 33 Flour Tortillas and Mexican Food

2856 W. Drexel Road

Our tortillas are the best because they’re handmade. We make them fresh every day. We use vegetable oil instead of lard, because we cater to vegetarians, too. We don’t use preservatives. They are 100 percent how your grandmother used to make them. These are big tortillas. We make extra-large burritos. They are thin but they don’t break. I have a tortilla every day with butter and beans—they’re so good.

— Diva Gutierrez

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