“We serve the freshest tortillas possible directly to the client,” Rivera said with a smile. “Serving fresh tortillas is very common in Mexico, but there are not too many places like this in Philadelphia.”
On weekday mornings between 8 a.m. and 11:30 a.m., entrepreneur Francisco Rivera dedicates himself to making tortillas. The process begins by mixing corn flour with water. Once the mass becomes soft and fresh, it is flattened and placed into the tortilla machine. The long squeaky conveyor belt then cuts and cooks the dough into warm paper bundles.