Europe’s First Organic Tortilleria
In Rothenklempenow, northern Germany, we use the traditional Nixtamal method to produce the best Tortillas around. We start on the fields right next to our manufactory , Northern Germany, where our friends from the Coop BioBoden grow beautiful corn. It is then carefully cooked and milled to Masa on our volcanic stone mill. Finally shaped and baked on a Comal daily fresh - most authentic Tortillas for you and us.
Nixtamalisation
This is the genius, magic, ancient and superior method of cooking corn. Applied by indigenous cultures of the Americas since centuries, cooking and letting the whole corn soak in water with lime stone has many advantages: it loosens the outer layer of the kernel, (that normally gets stuck between your teeth), it splits up proteins and makes them digestible and makes several nutrients available to your body, adds calcium, gives the tortilla flexibility, acts as natural preservative and gives it the authentic flavour. Corn that is not treated this way just runs untouched through your digestive system.
We only use and offer Nixtamal. It is superior for your body and tongue: Nixtamal Masa vs dry masa flour; think sourdough bread vs commercial toast or potato mash from scratch vs powder out of the pack.
Tortillas
Tortillas
Our Tortillas are produced daily starting from scratch with nixtamalized corn turned into Masa. That’s the base for countless Mexican specialties: like Tacos, Tostadas, Quesadillas, Empanadas, Tlayudas, Memelitas, Tamales… Tortillas baked on our Comales (castiron plates over flames) can vary in size and thickness. No preservatives or softeners are used, but only corn water and lime. This makes it a wholegrain product with excellent nutritional value, besides it´s gluten free, low in fat and sugar and really tasty.
Tortilla Chips
Tortilla Chips
We turn Masa Nixtamal also into Tortilla Chips. Premium crunch and flavour, spiced up with Habanero, Cacao, toasted Sesame or Classic as a base for Ceviche and Salsa. Skip the greasy regular Chips and do yourself good with approx 90% less fat, cause they are baked and not fried.
Find our Tortillas & Tortilla Chips
Hofladen Dorfstr. 6 17321 Rothenklempenow
Vom Einfachen das Guten Invalidenstr. 155 · 10115 Berlin - Mitte
Chili & Paprika Danzigerstraße 117 10405 Berlin-Friedrichshain
In der Markthalle 9 am Stand Von Beet & Baum Eisenbahnstr. 42/43 10997 Berlin-Kreuzberg
Goldhahn & Sampson Dunckerstraße 9 10437 Berlin Wilmersdorfer Str. 102/103 10629 Berlin Charlottenburg
Kutzner & Kutzner Schönhauser Allee 65, 10437 Berlin P´Berg
Taco Tales El Mercado Schönhauser Allee 176 10119 Berlin Mitte
Latino Point Dircksenstraße 45, 10178 Berlin Mitte
LPG in allen shops in Berlin
Alpakas für Berlin und München
Café SüdWest Badenstraße 53, 18439 Stralsund
Our Mini Webshop or :
Mexikogourmet
Hoefegemeinschaft Pommern
Mexico mi amor
Tortilla Manual
Heating up a Tortilla
Nothing like a hot and soft Tortilla. For most delicious, softest and flexible tortillas put some drops of water and slightly coat the cold Tortilla, before putting it ona pre heated pan. The pan, cast Iron or a non stick work best, should be quiet hot (8 of 10). Flip the Tortilla during 40 seconds a couple of times, till the tortilla is smooth and soft. Then enjoy right away or keep them hot in a clean kitchen towel or something with a lid. You have some leftover tortillas that turned stale? - Here some classics that will make forget tortillas outside more often. We love to hear about your Tortilla Upcycling idea
Chilaquiles
Tostada with Ceviche
Chilaquiles
ingredients p.Portion:4 old Tortillas or 80g Tortilla Chips100ml Salsa of choice5cm Leek cutin 1cm rounds and seared4 leafs of roman salad roughly chopped1/4 red onion minced1 choppedOptions for Toppings:1/2 Avocado1 T crema/sour -cream1 sunny side egg2 T Feta crumbled1 Chili of choice1 T fresh cilantro chopped with stems
1. Prepare your toppings. On this one we got leeks, Onions tomato, salad and a sunny side egg.
2.Roast the old Tortillas either in a dry pan or in the oven until they are crunchy and nicely browned. Break them into pieces. You can also use Tortilla Chips, already baked. A little olive oil and salt drizzle never hurts. 3.Heat up your favorite salsa and mix them in a bowl with the crunchy Tortillass. Add half of the other ingredients and mix all with a big spoon. 4.Put your Chilaquiles on a plate and garnish with the rest of the Toppings or whatever comes to your mind; fe sour cream, avocado etc. 5. Enjoy
About
We want to pay homage and justice to the Mexican Gastronomy and its endless and colourful potential. Even though it is regarded as UNESCO Cultural World Heritage it is too often bastardized. Our aim is to change this with providing real Tortillas, the proper made base of most of its dishes.
We don’t stop here: Tlaxcalli is fighting for a better world with that mighty food cultural weapon. We are shooting at Companies who destroy diversity with the use or creation GMOs and capitalistic approaches that have no respect for consumers nor producers. The only corn we use comes from our own Coop fields. In the case Cinteotl (Aztek God of Corn) is furious and the harvest here in the lands fail, like mostly in the superhot 2019, we most carefully choose producers who had more luck. the future has to be as local as possible , cause shipping corn and food products around the world is so 90s or rather colonial!
We are celebrating bio diversity by trying out different, small, almost forgotten, slow corn variatals. Many Feierabendbiere are opened on the fields while weeding or some other entertainment for the corn. With engagagement on the 200m² world field we try funneling all these approaches into the heads of locals , collegues and visitors from universities and schools.
We are fighting engineered food: almost all other tortillas use additives, to keep them flexible or preserve them. Check your conventional tortillas… We use 4 ingredients, Corn, Water, Lime and Salt full stop.
