Growing The Local Tortilla

When I first started making flour tortillas, I had one simple goal: to bring the soft, fresh tortillas I grew up with in Texas to my home — wherever in the world I happened to be. First, Budapest. Then Barcelona. And finally, Baltimore. With just four ingredients — organic flour, extra virgin olive oil, kosher salt, and water — I began making small-batch tortillas by hand, one skillet at a time. 🫓✨

This summer, a few brave friends volunteered as my Original Taste Buds (you know who you are 😉). By the end of the season, I had rolled my way through nearly 1,000 tortillas — offering about 15 slots a week to friends and family.

But hand-rolling has its limits. And let’s be real: no one should have to live deprived of fresh flour tortillas. 🌮 So I’ve been researching how to scale up — because change (and more tortillas) is on the horizon!

This fall, I’m traveling to visit other tortilla makers in DC, Philly, and NYC. Funny enough, every city seems to have a Tex-pat like me who missed a good breakfast taco so much they had to start making their own. We’re all out here clicking our heels, wishing for that spot back home — and creating a little piece of it wherever we’ve landed.

My plan: streamline production and grow from 180 tortillas a week to more than 2,000. That means more people enjoying warm, handmade tortillas, and more chances for me to say yes when you ask for a dozen.

In the meantime, tortillas are still available in limited batches: $10 for a 12-pack, plus $2 for delivery. To reserve, just text me while I get the official ordering system up and running.

And if you want to do something extra special, consider hosting a tortilla party 🎉. You provide the fillings + invite the friends, and I’ll bring the tortillas. It’s a simple, delicious way to gather people and introduce them to the joy of fresh flour tortillas.

This little business is growing one step (and one tortilla) at a time — and I couldn’t do it without you. Thanks for being here at the very beginning. I can’t wait to share what’s next.

With love (and tortillas for all),

Rebecca
The Local Tortilla 🌮❤️