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Where To Buy Blue Corn Tortillas In Albuquerque


Our Blue Corn Meal is made from whole blue corn that is very popular in the Southwest. It is still planted and harvested by many Native Americans who use corn in many of their ancestral traditions. Blue corn meal is used in recipes to make pancakes, breads, corn chips, blue corn tortillas, and is made into a thick, nutritional soup or drink known as Atole. Our mix is an easy and convenient way to get this highly nutritious grain into your everyday meals.




where to buy blue corn tortillas in albuquerque


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Blue cornmeal pancakes are one of our house specialty breakfast offerings, served with pine nuts, real maple syrup, butter, and blueberries. Sometimes we serve it with a house-made prickly pear syrup. If you think about any recipe you would make that uses traditional cornmeal, you could try it with blue cornmeal.


Occasionally we also serve blue cornmeal muffins or cornbread made with blue cornmeal. Older folks in New Mexico grew up eating blue cornmeal porridge like a hot breakfast cereal. Another local favorite is atole, which is a hot beverage made with brown sugar and cinnamon, thickened with cornmeal or corn flour.


And although blue corn tortilla chips have made a widespread mark in the snack aisles of late, the southwestern United States is one of the few areas where blue corn has such a rich history and widespread use. Blue corn also has 20% more protein than white corn and a distinctive sweet, nutty flavor.


Sabroso Foods, based out of a small and brightly colored building in the South Valley, distributes fresh tortillas to over 60 area restaurants, according to one employee. Sabroso is one of the only brands on local grocery store shelves with a blue corn tortilla option. You can grab a bag of them at Montañita Coops or Whole Foods.


Founded in 1987, Mama Lola's started as a small tortilleria using the finest natural ingredients to preserve the authentic taste, smell, and touch of 'Mama's' kitchen. Today, Mama Lola's continues the family's legacy of using high quality, all-natural ingredients. Our product line has expanded to include flour tortillas, corn tortillas, healthy, low-carb, and gluten-free tortillas among many others. We continue to explore new ideas, new recipes, and customer requests. However, we never lose site of our core mission to remain steadfast in our commitment to producing the freshest, all-natural tortillas, wraps, and chips for our customers!


Mama Lola's corn tortillas are made with natural, cooked corn. We eliminate chemical preservatives by using a mixture of corn, water, and lime. The lime preserves the quality and freshness of our corn tortilla products ensuring a rich, authentic taste in every bite.


"I discovered...all varieties of tortillas (corn and flour), freshly made of high quality ingredients. They have an impressive line of offerings, including tostada shells of various colors. I left with tasty blue corn tortillas, healthy but very tasty whole wheat tortillas, and a batch of awesome tasting red child whole wheat flour tortillas. Given that their products are affordable, made without preservatives, and high quality ingredients, I can't see buying my tortillas anywhere else."


$10.25* Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. *Please notify us of any food allergies; not every ingredient is listed and your well-being is important to us.Soups & Salads* Shrimp SaladSautéed shrimp, served on a bed of tossed greens and red peppers with tomatoes, cucumbers, sliced avocados, blue corn tortilla strips and Southwest salsa dressing


$13.95* Tampico Fish TacosFresh tilapia, lightly seasoned and sautéed, served in toasted blue corn tortillas. Garnished with shredded lettuce, tomatoes, shredded cheddar and Jack cheese blend and served with guacamole, pico de gallo and salsa. Side dishes are calabacitas and our whole beans. This is our own signature dish.


We both enjoyed the Esquites (Mexican white corn, lime aioli, butter, queso cotija, chile pequin) much more. Esquites is a term for Mexican street corn served off the cob and in a cup, whereas elotes is Mexican street corn served on the cob. Our server told us Elemi uses only sourced corn from Mexican farms renowned for producing the best maize for corn tortillas. The esquites looked like a bowl of sunshine and indeed, they had the same effect a ray of sunshine has on a cat perched on a window. With just the right amount of creaminess from the butter and queso cotija paired with plenty of personality from the lime aioli and chile piquin, the esquites were a fabulous melange of ingredients and tastes that go so well together.


Homemade corn tortillas began to appear around 2500 BC, when indigenous people realized using maize, water and lime gave them softer dough in a process called nixtamalization. Mesoamerican peoples soaked corn kernels in an alkaline solution for a day, then cooked them with lime-infused hot water to remove their outer shell. They ground the nixtamal into masa, letting it dry to make cornflour or keep it wet for dough. Finally they cooked the dough on hot stones with each tortilla made from a golf ball size scoop.


Corn has been cultivated in New Mexico for centuries and was the staple ingredient used by Native American Pueblo cooks. In addition to yellow and white, more colorful varieties of corn including red and blue, are used to make tortillas. Blue corn tortilla chips, usually served with salsa and fresh guacamole, are a common starter on many restaurant tables in New Mexico.


We offer a variety of other items for your pantry or larder including eggs, milk, yogurt, cheese curds, fresh bread and tortillas, lard and tallow, wheat and blue corn flours, honey, maple syrup and more.


Downtown Albuquerque is all business during the daylight hours, but once the sun sets, a younger crowd flocks to this neighborhood's hip dance clubs and martini bars. Celtic and bluegrass music are the rule on weekends at O'Niell's Irish Pub near the University of New Mexico. For a quiet end to the evening, head to the Sandia Peak Tramway, where you can glide through the sunset far above the Rio Grande Valley, the lights of Albuquerque sparkling below.


"Red or green?" It's the state question in New Mexico, where locals want to know your favorite salsa. Try them both with salty, blue corn tortilla chips and a cold beer with lime at restaurants in Old Town. The neighborhood's Church Street Café dishes up New Mexican classics in a 1700s hacienda. At breakfast, try the huevos rancheros, eggs smothered in chili and served on corn tortillas, or a perfectly seasoned enchilada at lunch. 041b061a72


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