Bring Tradition and Flavor to the Table With Casa Rica Stone-Ground Tortillas.
From gut-friendly, nixtamalized corn tortillas to soft, clean-label flour and whole wheat options—Casa Rica brings wholesome ingredients and traditional methods together. No preservatives. No shortcuts. Just real tortillas made for real food lovers. Start cooking.
Corn Tortillas
Ancient Nixtamal Recipe
Flour Tortillas
Abuela-Style Tortillas
Wheat Tortillas
Old-World Wheat Tortillas
Tortilla Chips
Made with Tradition
Wraps
Everyday Wraps
Tostadas
Golden. Crunchy. Real.
Step 1: Cook the Corn
We simmer whole kernel corn in water with slaked lime (calcium hydroxide). This starts the natural breakdown of tough outer layers.
Step 2: Let It Rest Overnight
The corn soaks, allowing the alkaline solution to unlock nutrients and deepen the flavor—a key difference from industrial shortcuts.
Step 3: Rinse & Stone Grind
We rinse the corn to remove the loosened husks, then stone-grind it into fresh masa—the traditional dough that gives our tortillas their signature texture.
Step 4: Press & Cook into Real Tortillas
The fresh masa is pressed and cooked on hot comals into warm, pliable tortillas full of authentic flavor and natural nutrition.
It Started With Stone, Corn, and Fire – The Birth of the Tortilla
The Aztecs perfected a process that unlocked the full nutritional power of corn. It’s called Nixtamalization—an ancient method that soaks whole corn kernels in an alkaline solution, traditionally made with slaked lime. It Starts with Nixtamalization.
Nutrients like calcium and B vitamins become more bioavailable and digestibility improves naturally. The 5,000 year old secret behind every great tortilla.
