Have you noticed the state of commercial tortillas lately? Even locally made tortillas have a nasty aftertaste, often from using too much lime so the tortillas will last longer. What's worse, in supermarkets, the tortillas have a list of ingredients that take a paragraph to explain and the tortillas are shipped in from Texas!

Great tortillas are local, fresh and contain three things: Corn, lime and water. Rancho Gordo tortillas are so fresh, you might want to wait a day or two for making things like enchiladas and moles.

Rancho Gordo's handmade, thick-cut tortilla chips are more substantial and better-tasting than commercial chips. They're thick enough to make chilaquiles with and tasty enough to eat alone.

Now you can make tamales like the pros! Fresh, moist, unprepared masa is the first choice of great tamal makers. You can add the fat you prefer (lard, butter or oil) and in the amounts you want.

While our masa is available year-round, it is a special order item and you'll need to order it in advance.

Also known as Posole and in English, Hominy. The corn is slaked by soaking it in lime or wood ash and then the "skin" is removed, creating a great new taste. Pozole can be used as a vegetable or more famously, in a soupy-stew from Jalisco in Mexico. Be sure and try our famous Rancho Gordo Grits for breakfast. Now that's comfort food!

To cook the posole, soak it in water for 6 hours or so, then simmer it with a cut up onion for about 3 hours. At this point, you can use it wherever cooked or canned posole/hominy is required. A crockpot works great, as well.