About Vermont Tortilla Company

ANCIENT TRADITION, ARTISAN TREND Long before Taco Tuesday became a weeknight favorite across the nation, the humble tortilla has gathered families in fellowship, both around the table and beyond. The everyday ritual of preparing a meal together feeds the spirit as deeply as savoring it nourishes our bodies. At the Vermont Tortilla Company, we celebrate the Mesoamerican heritage of the original tortilla, and we are proud to share the taste of tradition with you. THE LABOR-INTENSIVE, MULTI-STEP ART OF NIXTAMALIZATION Every batch begins a blend of locally sourced, certified organic corn, pure water and food grade lime, also known as cal. This mixture is cooked patiently over a steady flame, then carefully washed, hulled and cooled. Nixtamalization unlocks the bioavailability of corn’s essential nutrients, and also releases each kernel’s rich, nutty aroma and buttery sweet flavor. Once nixtamalized, our organic corn is ground using natural volcanic stones to make masa, the soft golden dough from which our flavor-packed, uniquely pliable tortillas are born. MISSION-DRIVEN MASA Every batch of Vermont Tortilla Company tortilla is bursting with authentic taste, alluring texture and clean, organic ingredients. But the secret to our recipe is rooted in our hardworking team and rich local ecosystem. We are dedicated to supporting our community by sourcing certified organic corn from local farms; and by making responsible choices in our supply chain and production processes.Read their story