Our Tortilla Project is community based research that focuses on creating healthy, delicious, maize foods. We make tortillas and tamales inspired by Indigenous traditions, and Cacao Maize Power Cookies that bridge our chocolate and tortilla kitchens. The project reflects our commitment to support Ontario’s local, ecological farming community and provide our customers with nutritious, local, and sustainable food.
We make our tamales and tortillas from nixtamalized, non-GMO white and purple corn grown in Chatham-Kent, Ontario. Nixtamal involves boiling the corn in an alkaline solution (either with lime stone or hardwood ash) to remove the husk of the corn. This activates the calcium, vitamins and proteins within the corn, making it 70% more digestible. The corn is then stone ground with amaranth flour to add additional protein, flavour, and nutrition, and then hand kneaded into masa balls for fresh tortillas and into tamales. We also source local, organic kidney beans and black beans from Chatham-Kent. These beans are cooked down with various spices and our 100% chocolate to make a delicious, nutritious bean mole used as a topping on our tortillas and as the filling in our tamales.
Our tamale and tortilla ingredients, including the toppings, are 97% Ontario grown and are FeastON certified! We are always experimenting with adding new local, seasonal foods to the Tortilla Project, including beans, squash, tomatoes, chilis, greens, herbs, and much more.