tortillas?
We make our Heirloom corn tortillas from scratch, daily. We use the masa dough we make from the heirloom corn we source from Mexican Milpas, which we nixtamalize and stoneground at our Tortillería in North Acton, London. The tortillas are then baked in an open flame oven to deliver their rich flavour and golden-toasted colour.
No more tortillas falling apart in your hands (and getting filling all over your fingers) - ours are strong, traditionally made and, above all, delicious.
wheat flour tortillas?
NO PROBLEM. OUR WHEAT FLOUR TORTILLAS ARE MADE FRESH DAILY FROM JUST FOUR INGREDIENTS: WHEAT FLOUR, WATER, FAT AND SEA SALT. WE DON’T ADD ANY PRESERVATIVES, COLOURINGS OR FLAVOURING.
THEY ARE MADE JUST LIKE ANDREA’S GREAT GRANDMOTHER DID AT HOME IN SONORA, NORTHEN MEXICO. THE RESULT IS A DELICATE, SEE-THROUGH, THIN BUT CHEWY TORTILLA THAT RELEASES ITS FAT WHEN HEATED INTO TACOS, QUESADILLAS OR BURRITOS.
… after trying hundreds of flavours, dishes and ingredients on our travels.
We developed them in a Mexican kitchen with a Mexican chef (none other than Andrea’s mother, chef Sylvia!) and then brought the recipes back to make them here in our West London kitchen. Each salsa represents a specific region of Mexico and saves you a trip to get your flavour fix. We just wish we could bring you the sun, sea and sand as well!