AUTHENTIC MEXICAN MADE 
LOCALLY

La Tortilleria has come a long way since 2013 when the aroma of freshly pressed tortillas first filled the air of a quiet back street in Kensington. Our story begins when Gerardo, a proud Mexican who had settled in Australia, met Diana, a passionate traveller with a love of Mexican food and culture.

 

While Australians were beginning to enjoy real Mexican food, Gerardo and Diana felt something was still missing; truly authentic corn tortillas. The only tortillas widely available were either imported frozen, or made from processed imported tortilla flour. Longing for the tortillas they loved so much from the villages of Mexico - baked from freshly ground corn kernels - the duo decided to recreate the millennia old ‘nixtamal’ craft here in Australia, using all local ingredients.

 

After sourcing a stone mill and tortilla ovens from Mexico and finding Aussie farmers to grow their corn, they started baking. Soon fresh, healthy, traditionally made corn tortillas were coming out of the oven. Australians were long overdue for a taste of authentic Mexican food, and since that day food lovers have never looked back.

The Nixtamal Process

Originally developed by the ancient Aztecs and Mayans, the nixtamal process soaks corn kernels in water with limestone to unlock the nutritional value in the corn. This releases the Vitamin B3, enabling it to be readily absorbed by the body and increases the availability of amino acids and calcium.

 

With only two ingredients, corn and a little sea salt, nixtamal tortillas are healthier, tastier and a truly authentic tortilla. They must be tasted to be understood and are as good today as they were thousands of years ago.

blog_holder-square

STEP 1:

Harvest Australian-grown corn

blog_holder-square

STEP 2:

Cook wholegrain kernels with water and lime

blog_holder-square

STEP 3:

Soak overnight in lime water to release the nutrients

blog_holder-square

STEP 4:

Rinse the corn

blog_holder-square

STEP 5:

Stone-grind in the molino (mill), using volcanic stone from Mexico

blog_holder-square

STEP 6:

This produces masa (dough)

blog_holder-square

STEP 7:

Press and cook tortillas

blog_holder-square

STEP 8:

Stack into piles

authentic ~ Quality ~ Natural ~ Tradition

Everything we do is rooted in our desire to share authentic Mexican cuisine with Australia, and eventually the world. Our ambition is to uphold tradition by showing chefs a standard they never knew existed and making real Mexican food accessible for home cooks.

~
Hacemos todo con amor
~

~
We love what we do and put everything into creating the most authentic Mexican products
~

We love what we do and put everything into creating the most authentic Mexican products

~
Nuestra familia
~

~
Sharing the joy of Mexican cuisine with our food families far and wide
~

Sharing the joy of Mexican cuisine with our food families far and wide

~
Alimentos ancestrales y naturales
~

~
We make food as it should be – healthy, natural, locally-sourced & sustainable
~

We make food as it should be – healthy, natural, locally-sourced & sustainable

~
Respeto a nuestras tradiciones
~

~
We care deeply about honouring the roots of our culinary culture & traditions
~

We care deeply about honouring the roots of our culinary culture & traditions

OUR FAMILY, THE HEART AND SOUL OF LA TORTILLERIA

Gerardo Lopez Co-Founder

A passionate adventurer and proud Chilango, Gerardo is originally from Mexico City. After moving to Australia in 2009 he become frustrated with the less-than-ideal offerings of “Mexican” cuisine available back then. He saw an opportunity to follow his culinary dream and share authentic Mexican with his new home.

Diana Hull Co-Founder

Diana is passionate about healthy eating, sustainable food systems and preserving indigenous methods of food preparation. While studying abroad in Mexico she fell in love with the craft of nixtamal tortilla making, and is now on a mission to keep this culinary tradition alive and teach the world about it.

Isaac Nava Chief Tortilla Maker

Isaac is a fourth-generation nixtamal tortilla maker from the central-north of Mexico. He has been making tortillas for as long as he can remember and now ensures every tortilla that emerges from the La Tortilleria oven, is a tribute to those back home in Mexico. 

Jose Pavia Executive Chef

Chef Jose is a serious foodie & dedicated taco lover. Originally from Mexico City, Jose graduated in the top 3 of his class at CESSA Culinary University. Since then he has cooked for a former Mexican president, movie producers, and rocked the kitchens of 5 Diamond and award-winning restaurants across Mexico & USA.

Jessica Roso Chief Tortilla Officer

Jess is a foodie from way back and has enjoyed working in the industry for over 15 years.  Sharing a love of small business and great Mexican, Jess joined the La Tortilleria team in 2016. Her experience in sales, marketing and management is helping us get our message out to the world, one tortilla at a time!

Gab Salaris El Jefe de la Fabrica

Gab has 20+ years working for the big wigs of the Australian Food Industry, however he decided to throw it all in and make dreams come true for the little guys instead. Growing up in an Italian immigrant family, Gab has a serious passion for good food, made from scratch with real ingredients.

A big shout out to all our tortilla makers, molino operators, taqueros, tamale makers, kitchen staff, customer helpers, finance gurus and cleaners. Muchas Gracias!