Alois Munzer, Founder of La Bodega Restaurants, created and perfected La Bodegas’ Award Winning chips and tortillas. Shortly after the Grand Opening of La Bodega in February of 1972, he started making our own corn tortillas and chips. For 40 plus years we have been using a simple three ingredient recipe developed around 1200 to 1500 by the ancient Aztec and Mayan people of Mesoamerica. This process is called nixtamalization, requires cooking corn in an alkaline solution of lime and water, this softens the kernels for grinding to produce a masa with superior texture, in addition to enhancing the natural colors and buttery flavor of the corn. Nixtamal masa is nutritionally superior because nixtamalization frees up Niacin and other amino acids, which are deficient in masa or corn flour that has been milled as if it were any old grain. Jose Gomez, AusMex Tortillaria General Manager, has carried on the tradition of a spectacular chip and tortilla as he has been fine tuning the art of tortilla making for more than forty years; it is his gift that produces these chips with the ideal style of cut, perfectly balanced texture, exceptional blend of corn and flavor.
Do you own or manage this business? Click here to claim the La Bodega Mexican Restaurant listing and add social networks, logos, descriptions and more.
Please enter your phone number and click "Send" to receive the listing details by SMS.
For numbers outside the US, please enter the country code, for e.g. +91.
If you do not receive a message, your phone number might be registered in the Do Not Disturb Registry.
Number:
For numbers outside the US please enter the country code.
Please enter your phone number and click "Call" to call the listing owner.
Number:
For numbers outside the US please enter the country code.
