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MEXICO CITY (AP) — State prosecutors in the central Mexico state of Puebla say their preliminary investigation suggests two men burned to death by a mob had not committed any crime.
Some residents of Acatlan had beaten two men they believed were trying to kidnap children. Police initially detained the two men for their protection, but a crowd of about 150 people came to the jail, dragged them out and set them on fire.
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When Hector Tapia arrived in the Yakima Valley in the early 1990s, he realized that Yakima needed a tortilla maker with authentic Mexican flavor. It was then that he founded Ruben’s Tortillería, where he offers tortillas made from 100 percent nixtamal, that is, corn cooked with limewater, which is then ground to make the dough for the tortillas in the way traditionally done by the Aztecs.
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It’s no wonder Taco Bell was the franchise that won in Demolition Man. This is a company consistently looking to bring something new, exciting, and innovative. The latest is a 100% blue corn tortilla shell taco, known as the Midnight Melt Taco.
You can get it on the dollar menu and it essentially is the Supreme Taco with a supreme twist. Not only is the 100% blue corn tortilla working as the base, but there’s also a melted layer of cheddar and then a melted layer of Monterey Jack cheese.
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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.
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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.
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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.
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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).
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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.
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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.
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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.