Vermont Tortilla Company Introducing Two Sizes Of Nixtamalized Corn Tortillas At 2017 Summer Fancy Food Show And The Good Foods Mercantile In New York City

Vermont Tortilla Company is revolutionizing corn tortilla production at our factory in Shelburne, Vermont and will be showcasing our 4” and 6” organic all corn tortillas this year at both the Summer Fancy Food Show and the Good Foods Mercantile. The Summer Fancy Food Show is the largest specialty food industry trade event in North America, and the premier showcase for industry innovation.   The Good Food Mercantile is the “un-trade” show for tasty, authentic, responsible food. 

Made from 100% certified organic and locally sourced corn, these corn tortillas are revitalizing ancient Mexican food traditions right here in Vermont within the Lake Champlain Valley.  By utilizing a several thousand year old method of production called nixtamalization, these Vermonters are transforming the way customers think about modern-day corn tortillas.

The unique taste of an organic corn tortilla made from fresh, stone-ground masa will make you think of corn tortillas in a new light.  As one of only a handful of tortillerias in the country using organic nixtamalized corn, the small but mighty crew in Vermont is bringing nutritious, delectable corn tortillas to the forefront of people’s minds.

Our tortillas can be found in many Vermont restaurants and retail stores throughout New England. As we look to expand into our regional food system, we will never forget the importance of building and maintaining strong relationships within our community, and have quickly established a group of tortilla enthusiasts that stop by our factory every week for their warm tortillas fix. The growth we have seen in the first year is exciting, but we still strive to have an even stronger presence within our local food system.

About Our Tortillas

Made using only three ingredients (organic corn, water, food grade lime) these tortillas pack a punch in flavor and essential vitamins that one cannot find in most tortillas today.

Despite being nearly 4,000 years old, the method of nixtamalization plays an important role in modern food culture. The process, as follows, results in a distinctly flavorful and healthier tortilla:

• Corn is cooked in an with alkaline solution (water and food grade lime) and let to steep for 12 hours
• The reaction between corn and the lime breaks down the corn kernel and makes the B3 (niacin) in the corn more available.  B3 is an essential vitamin for humans
• The process alters the protein structure of corn to help it bind together when it is stone ground into masa, allowing it to retain moisture and remain fresh
• Fresh masa is the key to a delicious and healthy corn tortilla!

With a career commitment to sustainable food production and equal access to healthy food for all, the entire VTC team is excited to continue to fulfill their mission at both the Fancy Food Show and the Good Food Mercantile. Join us in our journey to spread the good word about authentic, local, nixtamalized corn tortillas!