A TALE OF TORTILLAS: Carlita’s tortillas are born and bread nearby

The ingredients for the tortillas at Carlita’s Mexican Grille & Espresso in the CUB travel full-circle around the Palouse, eventually making it from the farm to the fist. The tortilla wheat is designed by WSU researchers, farmed by WSU alumni and enjoyed by WSU students. The tortillas are one example of many locally made foods on the Palouse, where residents have been eating local long before it became trendy. The journey starts at WSU, where wheat breeder Kim Kidwell developed the wheat variety used in the tortilla flour. Kidwell also is the associate dean of the College of Agricultural, Human, and Natural Resource Sciences. The wheat variety, called Tara 2002, is farmed and milled at Shepherd’s Grain in Reardan, west of Spokane, by WSU alumni Fred Fleming and Karl Kupers. The flour is then used to make tortillas at DeLeon Foods, a family-owned operation in Spokane.