Our Heritage

I get pretty funny comments at the market on occasion.

“What’s a White Boy like you doing making tortillas?” (I don’t spend much time in the sun, I’m too busy in the kitchen!)

“Your wife must be Latina.” (Italian, actually)

“Do you have a bunch of Mexican ladies make these for you?” (No sir, no ma’am. I make every tortilla myself)

Truth is, despite my fair skin and mediocre Español , my family hails from Mexico a couple generations back. I have extended family in Hermosillo, and Guadalajara, and Mexico City. I grew up watching my Nana cook dinner, the ever present pot of frijoles on the stove, Sopa de Arroz when we were sick, Sopa de Albondigas when a party was coming up.

And tortillas. Oh, the tortillas. Fresh, flour or corn, warmed up on the plancha with a little butter and a sprinkle of salt. Nothing more needed to make a chiquito happy.

Between my Nana and my Mom, Mexican food runs through my veins. Now I want to share it with you!

OUR BEGINNING

Benny Blanco Tortillas was founded in August of 2013 by Chef Ben Ramirez, who wanted to bring delicious, homemade tortillas to the masses. After pleasing the palates of the discerning shoppers at the Gilbert Farmer’s Market, he started providing restaurants around the Valley with his delectable provisions to much critical acclaim. In 2018, Chef Ben decided it was time to pass the torch to someone new, and put the business up for sale. Christopher Hudson, a customer since the very beginning, answered the calling to share his love of Mexican cuisine by making the best darn tortillas around. He bought the business in August of 2018, and has worked to maintain the quality and consistency for which Chef Ben was known, while developing new recipes to keep it fresh and fun.

Our Purpose

Food brings us together. For all of history, mankind has gathered around the table to break bread, drink wine, and have fellowship with one another. We’re here to help you get excited about food by producing the best darn food accessory known to man - the humble tortilla. When done correctly, with premium ingredients, and a little bit of love, a fresh warm tortilla can make a good meal great, and a great meal worth writing home about. You know, the old fashioned way, with a pen, paper, and a stamp.

“Dear Nana…”

Our Style

“Estilo Sonora”

The state of Sonora, Mexico borders Arizona on its Northern edge. Sonora has a very distinct food culture and style, and that’s most recognizable when it comes to tortillas! So thin you can almost see through them, but stretchy enough to handle the most generous of fillings, with a chewy mouthfeel that you can only get by giving the dough its proper knead time and rest time.

Thin, chewy, delicious. That’s Estilo Sonora, Amigos.

Our Ingredients

Small batch. Artisinal. Craft kitchen. Chef Created. All these catch phrases are fine and dandy, but what does it all mean? Superior Ingredients Make Superior Tortillas. It’s That Simple.

AZ+Fine+Swine.jpg — **Manteca Fresca**
Fresh rendered pork lard from local pig farmers like Chiricahua Pasture Raised Farms, who grass feed their herd for maximum nutrition, and rendered fresh each week by local butcher shops like The Meat Market of Cave Creek, Arcadia Meat Market, and Underbelly Meat Co. No Trans Fats, no hydrogenation, no preservatives.

Hayden+Mills+2.jpg — Hayden Flour Mills

**Heritage Grains**
Stone milled the old way by Hayden Flour Mills, and grown by local farmers around Arizona using sustainable, low water growing techniques.

Queen+Creek+Olive+Mill.jpg — Queen Creek Olive Mill

**Extra Virgin Olive Oil**
Locally grown and cold pressed by Queen Creek Olive Mill.