Posted on 10/06/2016 1:19:17 PM PDT by nickcarraway
There are very few places in the country where tortillas are as important as they are in New Mexico. Now a Chicago company thinks it has an invention everyone will love.
It’s a first-of-its kind toaster made just for tortillas.
But when it comes to homemade tortillas, Irene Dominguez, will tell you there’s nothing like a fresh one straight from the grill.
Jay Guthrie, with Duran Central Pharmacy, said for the last 30 years every morning batch of tortillas gets started with Dominguez, and customers agree.
“They’d never be as good as Duran’s homemade tortillas,” Sharon Johnson said.
The start-up company, Nuni, claims the invention is a time savor and that it doesn’t change the authentic taste of each tortilla; but New Mexicans have their doubts.
“It’s like they’re stealing my culture,” Anna Padilla said. “When I make tortillas I make like them off the ‘comal’ there is nothing like a fresh tortilla.”
“I really wouldn’t buy something like that because I think the culture here likes to have their tortillas warmed up on the stove, even burned a little on the edges,” Jennifer Montano said.
The company boasts that people can put in six tortillas at a time and after sixty seconds, they’re ready. The toaster even comes in colors for every kitchen and can toast both corn and flour tortillas.
Nuni is crowdfunding to raise $100,000 to mass produce and market the tortilla toasters.
“And oddly, Irish, Who knew,”
Which TV/Movie cowboy had the Mexican-Irish sidekick?
Num-nums! I lived next to a tortilla factory in San Francisco in the late ‘70s, and you could hear the ladies in there patting them out by hand. They made both flour and corn. Slap slap, pat pat pat - never interrupting their conversation, of course.
I’m sure OSHA would disapprove. But they seemed pretty happy, and the smell was heavenly - everybody, Mexican, Anglo, Filipino or whatever, would line up to get stacks of those warm, almost fluffy tortillas.
Tim Holt
If you’re getting grill marks you’re doing it wrong. You must flip the tortilla constantly until it is warm but still soft.
sounds like migas. eat them at Harry’s Roadhouse outside Santa Fe.
The New Mexicans shouldn’t be on the fence. They should be on the other side of the fence with the Old Mexicans.
Bad...
5.56mm
That was a corn tortilla they put in the machine. Sure, they claim it works for flour tortillas but I don’t see how that’s possible. Flour tortillas are too flimsy and will tear before you get it into the machine. I’ll stick with my cast iron skillet and not clutter up the kitchen counter with a rarely used one application appliance.
When I was a little boy out on the farm, “mi segundo abuela,” my second grandmother, made tortillas the old way. Her name was Candilatia Lopez. She was a short little lady and would wrap me in her arms and hug me. It was a wonderful feeling of love. She would then put refried beans in a monster tortilla she made on her stove. I would sit down at her table and eat with the braceros. She did not speak English but I could speak Spanish.
I was a white boy. I miss those magic days.
That's what I did until I got an induction cooktop. Now they just lie there. ;)
What are you now?
Let’s get Mark Ronchetti’s opinion... he seems to know everything.
Die heretic! ;)
Thanks Nick!
Exactly!
That’s too funny.
I would not have any other kind of stove than gas for that very reason.
I come from California where everything is draped in guacamole and sour cream.
Anathema!
I have a grill with cast iron griddle and grid plates, so I’m good.
Maybe you just went to a bad restaurant. The old hole in the wall places are the way to go here.
Must be a small #3 Griswold.
I use a #8 Griswold or Wagner or my momma’s old #9 Griswold round griddle.
CAST IRON! It’s the ONLY way to cook!
Not sure about the TV show but the old movies from the 1940s had Tim Holt with a Irish Mexican side kick.
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