The corn tortillas we use for our crispy tacos are made with just corn masa flour, water, the mineral lime, and sunflower oil. Not to be mistaken with the citrus fruit of the same name, lime is a naturally occurring mineral that can be derived from limestones, coral, or shellfish. It’s white and powdery, and an essential ingredient in nixtamalization, the process developed by pre-Columbian indigenous cultures that transforms corn into the dough that becomes your taco. The corn is soaked in an alkaline solution of lime, which adds calcium and allows essential vitamins and amino acids to be easily digested by the human body.
Let’s taco ‘bout tacos
Tacos were around way before burritos ever came in the picture. Wheat (as in, the thing that makes up the wheat flour tortilla we wrap our burritos with) didn't exist in the Americas until the Europeans brought it over. That means that, for a while, corn was unchallenged as the main grain. Knowing this, we can't help but see the world in two ways: Before Tacos (BT) and After Tacos (AT).