Our tortillas are all made in Melbourne under the close supervision of a fourth generation nixtamal tortilla maker. We start with Australian grown raw corn kernels that are soaked overnight, stone-ground then flame baked. The way it was done by the Aztecs and Mayans in 1200 BC and the way it’s still done in the villages of Mexico today. No processed tortilla flour or masa harina in sight. Just delicious corn tortillas made with an ingredient list just two items long: Corn and sea salt. The difference? Think of it like the difference between instant coffee verses a freshly poured espresso. It’s harder to make and certainly takes longer, but the real authentic taste makes it all worth it.