The consumption of tortillas has increased rather significantly over the past decade. According to an analysis by Future Market Insights, the global Tortilla market is projected to be valued at US$ 12,324.4 Mn by 2028 end, expanding at a CAGR of 3.7% during the forecast period 2018-2028. Despite an extremely slow moving annual growth rate, increased tortilla consumption is predicted in the coming years-mostly supported by population growth, especially among Hispanics, as well as a continuation in the trend of consumer tortilla consumption preferences.
More press releases» Press Release Coast Packing Co. to Sponsor Gustavo’s Great #TortillaTournament With KCRW’s Evan Kleiman; Will it Be Corn or Flour?
Coast Packing Company, the West’s largest supplier of healthy animal fat shortenings – an enterprise whose VIVA® lard has launched literally tons of tortillas — today announced that the company has signed on as a sponsor of Gustavo’s Great #TortillaTournament (https://kcrw.co/2MpQxmL), a no-holds-barred challenge that pits some of Southern California’s most iconic tortilla brands against each other to determine definitively which one reigns supreme.
Organizing the tournament – which wraps up on Sept. 16 at the Los Angeles River Center & Gardens in Cypress Park — are SoCal muckraker and author of Taco USA Gustavo Arellano (@gustavoarellano) and KCRW Good Food (@KCRWgoodfood) host Evan Kleiman (@evankleiman). Gustavo, Evan and their team are spending the month scouring Southern California for the best corn and flour tortillas, visiting supermarkets and mercados, restaurants and factories, new spots and places that have been around for generations, using the following criteria: does the tortilla reheat well? Will it quesadilla? And how does it taste? Fittingly, the winner will take home an actual golden tortilla.
HOW TO TELL YOU’RE EATING A FAKE BLUE CORN TORTILLA: KERNEL OF TRUTH ORGANICS HAS A MISSION
If you’re eating a blue corn tortilla in Los Angeles and you’re not at a fancy Mexican restaurant, chances are that it is just a regular white corn tortilla dyed blue with artificial food coloring.
This is one of the sad realities that you find out while visiting Kernel of Truth Organics and hanging out with co-founder Ricardo “Rick” Ortega. The Echo Park native and his new Boyle Heights tortilleria want to change that reality.
Kernel of Truth Organics is the first and only full tortilleria in L.A. making tortillas from certified organic American corn. For the first time since Ortega and his business partner Omar Ahmed started in 2014, they are offering their tortillas — including those blue ones — at retail to the public. They sell the chewy disks of corn gold at $3.99 a dozen on Tuesdays, Thursdays, and Saturdays. It’s $2.99 for their yellow corn ones.
The Real History Of The Taco, In Case Tucker Carlson Forgot
Things got strange when Fox News anchor Tucker Carlson claimed that tacos are … American.
In a bizarre interaction with Univision reporter Enrique Acevedo, Carlson ranted that tacos are an American food. Regardless of whether Carlson’s comments were meant as satire, there can really be no doubt that tacos are Mexican in origin.
As Forbes pointed out, “Corn’s prominence reaches far back into the history of Meso-America, when this region was farmed by Toltec, Aztec and Mayan civilizations.” So basically, the corn tortilla is older than Mexico itself. Corn originated and was first cultivated there by indigenous peoples who believed it to be part of the human creation myth, and many regional cultures believed that they were born millennia ago from corn (as seen in ancient murals in Tlaxcala in Mexico that depict people as ears of corn).
Easy Foods Named a Florida Companies to Watch Finalist
Easy Foods Incorporated made the first round of 2018 Florida Companies to Watch finalists recently announced by GrowFL. The awards event – now in its eighth year – honors 50 select second-stage companies from throughout the state for developing valuable products and services, creating quality jobs, enriching communities, and broadening new industries throughout Florida. Chosen from a candidate pool of 134 growing second-stage businesses, the finalists collectively represented $518 million in annual revenue and employed 2,743 full-time equivalent employees in 2017.
Traditional Nixtamal Corn Tortillas Are a Rarity in Denver
Benedicta Alejo Vargas kneels on the floor of a conference room in LoDo, plucking pieces of masa from a large, blue-gray mound of the stuff resting on her metate, the stone grinder she’s had since she was a teenager, and patting each piece between her palms until a tortilla is formed. She slides the tortilla onto a hot cooking surface with a quick flick of her hand and then flips it using her fingertips. The smell of earthy corn fills the room as each tortilla puffs up and then releases its steam into the air. Her audience — food enthusiasts looking to learn about traditional and indigenous cooking techniques — is mesmerized by the rhythmic patting, the quiet focus of the cook, and the ease with which Vargas turns out one of the trickiest, most time-consuming of all food products: a real corn tortilla.
The Gallegos Family Set Roots with Taco Asylum
Taco Asylum is all about taking your palate for a twirl and escaping the ordinary (as lovingly described on their logo). When I walked in, I was met with an intense aroma of chilis, spices, and meats while I took in the room’s rustic-industrial decor. The menu is full of non-traditional Mexican-fusion delights and local craft beer. I ordered what I thought the most unique—the PB&J Taco–as well as tacos with carnitas, pollo, and chili relleno, and of course, chips and salsa.
Each was delicious, but the savory PB&J Taco won my heart and belly. The crisp bacon nestled between a house-made peanut butter and fragrant carrot-ginger jam was both decadent and addicting. I was hooked and immediately wanted to know more about the Gallegos family, Taco Asylum’s new owners.
Fan draws 30 NBA team logos on tortillas with Sriracha
With the opening of the regular season still two months away, NBA fans are continuously searching for ways to keep themselves busy as they patiently wait for the new season to tip off. With more than enough idle time available, a certain reddit user found a creative way to combine two of his favorite things in the world — the NBA and Mexican tortillas.
Yup, you read that right. A redditor with user name Tokyo-Sexwale was so bored — and apparently not that hungry — that he decided to draw the logos of all 30 NBA teams on individual tortilla wraps using Sriracha sauce.
Fresh Cravings® Introduces Salsa and Tortilla Chips for Back to School and On-the-Go Snacking
PHOENIX, Aug. 8, 2018 /PRNewswire/ — In time for back to school, Fresh Cravings, America’s fastest growing refrigerated salsa, adds a new grab-and-go product to their line: Salsa and Tortilla Chips snack packs. These bring excitement to kids’ school lunches, curb hungry after-school appetites, and also offer a healthier snack option for busy parents who are always on the ‘go.’
Made with fresh vine-ripened tomatoes and crisp, hand-picked vegetables, along with zesty peppers and spices, Fresh Cravings salsa is never cooked, which gives it a fresh authentic taste. These snack packs come in Fresh Cravings’ most popular recipe, Restaurant Style, in Mild heat. They include just the right amount of tortilla chips for it to be a nourishing treat without worrying about portion control. They are sold in Walmart stores for $1.78 and can be found in the produce section.
Dust control and spontaneously combusting tortilla chips
Dust explosions are a major risk in food plants with almost a quarter of all reported industrial dust explosions occuring in the food and beverage industry. Manufacturers ignore the safety factors in powder and bulk material transfer at their own risk.
In Texas, the Austin Fire Department was recently called twice in a week to a tortilla chip facility because of spontaneously combusting tortilla chips. The fires were confined to the exterior of the building and to multiple pallets of food waste. It seems that the company was trialling a new way to handle the waste from the chips. Obviously the company realised that the trial method wasn’t particularly successful.