Corn tortillas are the staple of the Mexican diet in much the same way that rice is for Vietnamese.
Corn tortillaS
3,500 years ago, the natives of Mexico and Central America discovered that cooking dried corn in an alkaline solution of water and lime (commonly found in powdered limestone and wood ash) makes the corn taste delicious, makes it more digestible, and makes it more nutritious than untreated corn. They cooked the corn, and ground it into dough, called nixtamal. Then they rolled the dough out, patted it into circles, and baked it as a flatbread. This is how the corn tortilla was born.
At dos lOquitas
3,500 years later, at Dos Loquitas we make our corn tortillas the same way. No preservatives. No MSG. Nothing but white dent corn, a trace of lime (the powdered limestone), and a bit of salt. The flavor of our corn tortillas is intense. There is no oil or fat. There is no gluten.
The foundation for many Mexican dishes
The corn tortilla is the foundation for many Mexican dishes. It is the star of every taco, every nacho, every enchilada, and every taquito. It is impossible to make any of these dishes without a fresh, flavorful corn tortilla. Go to our recipe tab and discover some of the many ways to eat a Dos Loquitas corn tortilla.
Taco Shells
A hard taco shell is a corn tortilla that has been made into a V instead of U shape, then fried. Then the taco shell is stuffed with meat or chicken or fish, vegetables or salad, and salsa. These ‘hard tacos’ are eaten more in Texas, California, and New Mexico than they are in Mexico. Our hard taco shells are fried by hand and start out as Dos Loquitas white corn tortillas.