Our
Approach
Care
We make our tortillas and tortilla chips in the same way the Aztecs have been doing it for thousands of years.
Using an ancient method known as nixtamalisation. Whole corn is cooked then steeped overnight, before being ground into a dough (masa) using hand-carved, Mexican volcanic stones. This masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before being hand-cut and lightly fried into our tortilla chips.
It takes three days from start to finish, but we think the result is worth the wait.
Heritage
Producers
We are really proud to work with some amazing people and heritage producers in Mexico. We love collaborating with the people and initiatives that we believe in, and we think this shows in our tortillas and tortilla chips.
We’ve partnered with a social enterprise called Traspatio Maya in Celestún, Yucatán, whose mission is to promote traditional and sustainable salt harvesting practices for our Lightly Salted flavour. Our Blue Corn variety features Amaranth sourced from farmers in Milpa Alta. Our Chilli & Lime flavour features Ancho Chilli from a heritage farmer in Puebla.
Made for Botanas
Moments
Food is more than sustenance. It is what brings us together, and how we celebrate and honour tradition. When we look back, the moments shared with the people we love, around the warm complement of our favourite foods and good conversations, are what life is all about.
Those are the times we never regret and that fill us up. Our Mexican friends have a word for these moments and the food that brings us together, Botanas.
