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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.

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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!

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MEXICAN INSPIRED

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FULL-FLAVORED

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ALWAYS FRESH

Pretty a-maize-ing, don't ya think?

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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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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

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JC CACHOUA

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.

 

 

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MICHELLE BERNSTEIN

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PATRICK BIANCINI

After working at multiple Michelin starred

restaurants Patrick Baloup moved to Mexico to study its authentic culinary practices.