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.
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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.
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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
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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
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.