Mi Tierra Tortillas began as a partnership between restaurant owners Jorge and Dora Sosa and farmer Michael Doctor.

Mi Tierra Tortillas are traditionally made from locally grown maize. Where most tortilla manufacturers use commercial masa flour and add chemicals to smooth out the dough, make it more durable, and create the easiest consistency for production, Mi Tierra relies on the skillful eyes and hands of Gaspar, who now manages the bakery in Springfield with the help of three or four employees. There the tortilla machine, two large stainless steel vats that hold about 500 lbs of corn combined, and other equipment are used to make the Mi Tierra Tortillas to the highest standard.

Variations in each batch of corn from each different farm and each different harvest require that the process be carefully tended to and adjusted. The corn must be boiled and soaked for just the right amount of time, at just the right temperature, and the hard outside hull must be removed and yet the maize must retain enough strength and body to create a durable masa.

Freshness is guaranteed for all Mi Tierra Tortillas, but nothing goes to waste: tortillas not destined for sale are fried into tortilla chips or used to feed Gaspar’s 400 laying hens, which live happily on Michael’s farmland that is adjacent to the Mi Tierra Restaurant.

Michael will be visiting the Brattleboro Food Cooperative on Thursday, December 15th from 3 to 6 pm.

Swing by to try his delicious quesadillas!