Three ingredients, one amazing product
Each tortilla is a testament to the timeless methods passed down through generations, combined with a modern commitment to sustainability and organic farming.
Vermont Tortilla Company stands out not just for its delicious tortillas, but for its unwavering commitment to three humble ingredients: organic corn, water, and slaked lime. These ingredients, each with their own rich history and unique story, come together to create something truly special.
Organic Corn: The Ancient Grain
Corn, or maize, is not just a crop; it's a symbol of life and sustenance that has been cherished for thousands of years. Originating in the highlands of Central America, corn was domesticated by the indigenous peoples who transformed it from a wild grass into the bountiful crop we know today. This ancient grain became the cornerstone of civilizations, feeding the mighty Aztec, Mayan, and Incan empires.
The corn used by Vermont Tortilla Company is no ordinary corn. It's organic, cultivated with care by local farmers who adhere to sustainable practices that honor the land and its heritage. This corn is grown without synthetic pesticides or fertilizers, ensuring that each kernel is as pure and wholesome as nature intended. The result is a rich, nutty flavor that forms the heart of every tortilla.
Water: The Essence of Life
Water, the most basic and essential of all elements, plays a crucial role in the tortilla-making process. In Vermont, water is more than just a resource; it's a symbol of purity and vitality. The state's pristine lakes, rivers, and mountain streams provide some of the cleanest water in the world.
Vermont Tortilla Company uses this pure water to transform corn into masa, the dough that forms the basis of our tortillas. The water is carefully measured and mixed with the corn, once ground creating a dough that is both pliable and resilient. This step, though simple, is essential, as it brings the ingredients together, allowing them to meld into a cohesive whole.
Slaked Lime: The Hidden Alchemy
The third ingredient, slaked lime, might be the least well-known, but it holds a secret power that is vital to the tortilla-making process. Slaked lime, or calcium hydroxide, is derived from limestone that has been heated and combined with water. The ancient technique, known as nixtamalization, dates back to the Mesoamerican civilizations that first discovered its transformative properties.
When corn is soaked in a solution of slaked lime and water, it undergoes a magical transformation. The lime breaks down the corn's tough outer hull, releasing nutrients and enhancing its flavor. This process not only makes the corn more nutritious by increasing its calcium content, but also gives the tortillas their signature texture and taste. The nixtamalized corn, now called nixtamal, is then ground into masa, ready to be shaped into tortillas.
Crafting Tradition with a Modern Touch
At Vermont Tortilla Company, these three ingredients come together in a celebration of tradition and craftsmanship. Each tortilla is a testament to the timeless methods passed down through generations, combined with a modern commitment to sustainability and organic farming. The result is a product that not only tastes delicious but also supports a healthier planet.
Every bite of a Vermont Tortilla Company tortilla is a journey through time and place, from the ancient fields of Mesoamerica to the lush, green landscapes of Vermont. It's a simple, yet profound reminder that the best things in life are often the simplest, crafted with care and respect for nature and tradition.