ancient method of nixtamalization
Yoli Tortilleria prides itself in producing the best quality stone ground corn tortillas. Our tortillas are crafted utilizing the ancient method of Nixtamalization. The corn is cooked with food grade lime. After rinsing, the cooked corn is stone ground using hand-carved volcanic stones resulting in a soft and finely ground masa. This masa is then run through our tortilla oven and the result is a quality tortilla with superb flavors.
the yoli difference
To live honest and clean
At Yoli Tortilleria we know that a good quality tortillas can only be as good as the raw materials you use. Our tortillas have only 3 ingredients: corn, lime and water. We only use non-GMO corn and we are committed to transparency and traceability.
Conventional tortillas, the ones you find in the aisles with no refrigeration most of the times will contain: corn masa flour, water, cellulose gum, propionic acid, benzoic acid, phosphoric acid, guar gum, amylase. The tortillas may be there for months—sitting waiting to be bought.
To live ethically and healthy
Our tortillas are crafted utilizing the ancient method of Nixtamalization. We wash our corn, cook it with limewater, rinse, grind and cook it. Yes, thats all we do! This renders a superb tortilla where you can taste and smell the corn. Bonus points it's the health impact: improves protein quality, increases calcium, zinc, potassium, magnesium, availability of B vitamins like niacin and conditions starch granules making them easier to digest.
Tortillas are made with masa flour base and get many additives to extend shelf life. This is why you see conventional tortillas in the non refrigerated section often lasting months (yuck!). Priority is to produce the cheapest tortilla possible at mass quantity. Corn utilized is likely not paying the farmer the fair share for their work being done and therefore they focus on producing as much corn as possible to be able to make any living. This ultimately affects the quality of your corn and its unethical.