Stories

News from the bakery, nixtamalization deep dives, recipes, and stories from the road.

Illustration of two small vegetable tacos and a larger folded cheese quesadilla on a wooden board, with VTC Original and smaller Street Taco packs behind them.

In the kitchen

Four-Inch or Six-Inch Tortillas: Which Fits Your Meal?

Small tacos to pass around, golden quesadillas from the skillet, or a tray of enchiladas: choose the tortilla that suits the meal you have in mind.

Illustration of a golden whole tostada, a fan of triangular tortilla chips, and crisp tortilla strips arranged diagonally over green curves on cream paper.

In the kitchen

One Tortilla, Three Kinds of Crunch: Chips, Tostadas, and Strips

Cut into chips, crisped whole for tostadas, or sliced into strips, corn tortillas bring a different kind of pleasure to every plate. Here is how to choose the shape and make the most of the crunch.

Abstract collage of green corn-husk shapes and golden kernel patterns overlapping a textured gold circle suggesting a tortilla.

Ingredients and know-how

The Corn in a Tortilla Is Different from Corn on the Cob

Get to know the sweet corn we eat fresh and the mature grain that becomes masa—and discover what each brings to the table.

Illustration of a VTC Original tortilla pack lying flat beside separate bowls of chicken, roasted vegetables, and greens on a kitchen table.

Ingredients and everyday meals

Corn Tortillas and Restricted Diets: A Simple Place to Start

How a short ingredient list and a familiar food can help you build meals around what works for you.

Illustrated VTC Original retail pack lying flat beside corn, water, and a bag listing organic corn, water, and slaked lime.

Ingredients and know-how

How to Read a Corn Tortilla Label

Understand the serving size, get to know the ingredients, and make sense of the numbers and claims on your next package of tortillas.

Original illustration labeled Essex, New York and Essex, Vermont, with corn growing beside a lake and fresh masa and tortillas on a table.

People and place

From Essex, New York, to Essex, Vermont: The Corn Behind Our Tortillas

Meet the family growing our corn, explore the choices made in the field, and follow the grain into the fresh masa behind our tortillas.

A wooden spoon lifting nixtamalized corn from a bowl, beside whole corn and masa.

Jan 5, 2026

Nixtamalized: Our Ancient Secret to Awesome Tortillas

What makes a tortilla truly great? It starts with nixtamalization — an ancient process that transforms corn into something extraordinary. Discover why tradition still matters.

Illustration of whole corn, kernels steeping in a green pot, masa on a stone grinding slab, and a stack of corn tortillas.

In the kitchen

What Is Nixtamalization? From Whole Corn to Tortilla

Follow the corn through cooking, steeping, washing, and grinding—and discover what those steps bring to the tortilla on your table.

Illustration of a hand picking a kernel from a golden ear resting on a wooden table, beside white and blue ears, with corn plants behind them.

The people behind the food

Where Corn Comes From: The People Behind the Grain

From a wild grass in Mexico to the tortilla on your table, follow the generations of people who have grown, shaped, and prepared corn.

Corn tortilla with chipotle-roasted squash wedges, toasted squash seeds, goat cheese and cilantro

Sep 18, 2026

September into October: An Autumn Tortilla Table

Why autumn squash, greens, and good corn tortillas belong together—and how that understanding can make dinner easier.

Green-and-gold illustration of a corn tortilla warming in a skillet, a stack tucked beneath a striped towel, and a softly folded tortilla.

Sep 16, 2026

Why Corn Tortillas Break—and How to Warm Them for a Better Fold

Understand what affects a corn tortilla’s flexibility, and learn the simple warming habits that make folding and filling easier.

Illustration of fresh masa dough on a plate, fine masa harina in a green bowl, and coarse cornmeal in a cream bowl, with dried corn behind them.

Sep 15, 2026

Fresh Masa, Masa Harina, and Cornmeal: What Is the Difference?

Learn the difference between fresh masa, masa harina, and cornmeal, explore the history behind them, and choose the right ingredient for your kitchen.

Golden cheese quesadillas topped with avocado, tomato, and cilantro on a blue plate.

Sep 14, 2026

Good Tortillas, Ready When You Are

Keep VTC tortillas up to 21 days refrigerated or one year frozen, then thaw and warm them for everyday meals.

Stories

Four-Inch or Six-Inch Tortillas: Which Fits Your Meal?

One Tortilla, Three Kinds of Crunch: Chips, Tostadas, and Strips

The Corn in a Tortilla Is Different from Corn on the Cob

Corn Tortillas and Restricted Diets: A Simple Place to Start

How to Read a Corn Tortilla Label

From Essex, New York, to Essex, Vermont: The Corn Behind Our Tortillas

Nixtamalized: Our Ancient Secret to Awesome Tortillas

What Is Nixtamalization? From Whole Corn to Tortilla

Where Corn Comes From: The People Behind the Grain

September into October: An Autumn Tortilla Table

Why Corn Tortillas Break—and How to Warm Them for a Better Fold

Fresh Masa, Masa Harina, and Cornmeal: What Is the Difference?

Good Tortillas, Ready When You Are

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