The chip your grandmother would recognize.
Organic corn. Beef tallow. Sea salt. That's the whole ingredient list. Fried the way chips used to be in our family's tortilla factory, the one my father built in 2009.
How a chip gets made.
Corn arrives
Whole organic kernels from family farms. We check every sack before it goes in.
Nixtamalization
Kernels are slow-cooked in lime water overnight. The hull softens, the flavor blooms.
Masa pressed
The softened corn gets ground into masa and pressed into tortillas on the same machine my dad bought in 2009.
Cut & fry
Hand-cut triangles. Fried in pure beef tallow rendered on-site. No seed oils, ever.
Sea salt finish
Flaked sea salt while still hot. Just enough to finish, not to drown.
Bagged fresh
Into the bag, sealed, boxed, shipped. From fryer to your door in under 72 hours.
Made in small batches. Priced for every table.
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"I cried on the first bite. Tastes exactly like the chips from the taquería by my grandma's house in East LA."
"Finally a chip that doesn't give me that weird oily feeling after. My kids demolished the bag."
"The tallow flavor is real. Deep, toasty, not greasy. This is what chips were supposed to be."
Tortiyas wasn't created in a boardroom — it was born in a hospital room. Sitting beside my mother, I saw how the foods we trusted had quietly turned against us.
Daniel Torres Founder · Son · Second-generation tortilla maker
Read the full story →Everything you'd want to ask.
Three ingredients. That's the whole list.
Organic corn
Non-GMO organic masa corn, nixtamalized the old way — slow-cooked in lime water until the hull softens and the kernel gives up its flavor.
Beef tallow
100% pure rendered beef tallow. High smoke point, rich flavor, stable fat. The way chips were fried for a century before seed oils showed up.
Sea salt
Hand-flaked sea salt. Just enough to finish the chip — not to drown it. You'll taste the corn first, which is the whole point.