Tortiya, It’s a fun word to say, a delicious food to eat, and now, it’s an exciting new fast casual restaurant started by a bunch of guys who love
goodness in all forms.
The basis of the Mexican diet, corn (or maize) was developed in central Mexico at least 7,000 years ago from a wild grass called Teosinte found in Central America.
Today, it is still a fundamental element in Mexican cuisine with over 600 different dishes and naturally a fundamental part of our offering as well, with fresh corn tortillas made in-house every day.
YA LIKE FRESH CORN TORTILLAS? SO DO WE!
Pretty a-maize-ing, don't ya think?
Every Torti·ya dish uses locally sourced maize as its cornerstone, but the real foundation of Torti·ya is people, people coming together for
good times and good food
Every Torti·ya dish uses locally sourced maize as its cornerstone, but the real foundation of Torti·ya is people, people coming together for
good times and good food
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TORTIYA ENCHILADA HOUSE
FOUNDER AND CHEFS
A seasoned entrepreneur, JC Cachoua’s has turned his love for good food with friends into restaurants that have earned international recognition.
Miami-beach based, James Beard Foundation award-winning chef Michelle Bernstein puts a gourmet touch into every dish she creates.
After working at multiple Michelin starred
restaurants Patrick Baloup moved to Mexico to study its authentic culinary practices.