La Tortilla Factory Marks 40 Year Anniversary, Adds Mexican Sauce Starters And 50/50 Crisps

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La Tortilla Factory (http://latortillafactory.com) is making it easier for home cooks to achieve authentic Mexican flavor by expanding its product line to Cocina Fresca Sauce Starters and 50-50 Corn/Flour Crisps.

 La Tortilla Factory celebrates its 40th Anniversary this year. The company is proud to roll out a new line of products including the Cocina Fresca Sauce Starters and 50-50 Corn/Flour Crisps, offering home cooks easy-to-prepare, fresh and authentic flavors.

According to the Tortilla Industry Association (TIA), tortilla sales alone are more than $13 billion a year, making it the fastest growing segment in the bakery industry. For decades, La Tortilla Factory has been at the forefront with many “industry firsts” like the low carb tortilla.  

Today, consumers experiment with Mexican flavors from tortilla fillings to authentic spices. Over the last four decades, the Tamayo family behind La Tortilla Factory has witnessed Mexican cuisine go from street food to a staple and inspiration for American dining culture. The company has innovated every step of the way.

New Product Offerings
Cocina Fresca Sauce Starters make great marinades and come in traditional Mexican flavors like Barbacoa, Al Pastor, Classic Tacos, Salsa Baja, and Cochinita Pibil.

“Typically, it would take hours to prepare these traditional Mexican-style sauces. La Tortilla Factory has done all the work, so and now people can have robust, authentic flavors in no time at all,” said La Tortilla Factory Vice Chairman Sam Tamayo.

Joining them on the shelves will be 50/50 Crisps in high-intensity flavors, such as Hatch Chile and Churro.

In 1977, Jose and Mary Tamayo sold burritos and tacos from a 5,000-square foot office space located in Santa Rosa, California. They baked fresh corn tortillas daily from one machine in the back. Today Sonoma County is home to some of the hottest organic food brands and restaurant concepts in the country, thanks to innovators and forward thinkers like the Tamayos.

“Back in the ’70s, my father and uncles had to educate the local community about the versatility of tortillas,” said Tamayo. “Being from Sonoma County, my family also recognized the importance of food innovation using quality, fresh ingredients.”

When the Tamayo family saw the fat-free health craze take over America in the late 1980s, they were quick to develop the world’s first fat free tortilla and later the first low-carb tortilla, catapulting their local tortilla company to national distribution. They saw the future – and were true tortilla trailblazers and tastemakers long before the word “foodie” was invented.  Now, they have adapted to the market demands with ancient-grains, organic and gluten free offerings.  

Forty years later, La Tortilla Factory has become a revered tortilla making institution in the U.S. The company now employs 300 plus workers and distributes millions of tortillas to all 50 states of America and Canada.

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