We have been proudly crowned Best Overall Corn Tortilla Chip by The Guardian Australia. You can read the full article here or simply enjoy our feature below:

“Corn chips come in two categories: straight-up corn chips made from cornmeal fried in oil, and tortilla chips made from fried tortillas, which grew out of Mexican cuisine. These are of the tortilla variety, with La Tortilleria specialising in making tortillas the traditional way through nixtamalization (the process of soaking and cooking grain in an alkaline solution to increase the flavour, aroma and nutritional value) using Australian corn. The crunch on these is superior. The structural integrity would support any chunky salsa, dip or stand up in the preparation of chilaquiles (a Mexican breakfast dish where totopos are simmered in salsa), as suggested on the packet. It doesn’t taste as salty as the sodium levels on the packet reveal (462mg per 100g). It was one of the first chips I tasted and it set the bar high. A shining beacon. A true star. Always and forever, add to basket.”

¡Que Rico!