DETROIT, MICHIGAN IS
THE HOME OF ONE OF THE FINEST TRADITIONAL TORTILLA FACTORIES IN THE UNITED
STATES, SERVING RESTAURANTS, RETAILERS AND THE GROWING MIDWEST LATINO COMMUNITY.
LA JALISCIENSE TORTILLA FACTORY, LOCATED ON BAGLEY AVENUE IN SOUTHWEST DETROIT,
SPECIALIZES IN PRODUCING THE INCREASINGLY POPULAR CORN AND FLOUR TORTILLAS, LONG
REGARDED AS A STAPLE FOOD BY LATINOS, AND MORE RECENTLY DISCOVERED BY
ADVENTUROUS EATERS IN THE UNITED STATES.
THE PROCESS FOR
MAKING CORN TORTILLAS IS BASICALLY A TRADITIONAL ONE. ALTHOUGH MODERN MACHINERY
HAS DONE AWAY WITH MOST OF THE ARDUOUS WORK, SUCH AS MANUALLY GRINDING CORN AND
HAND-FORMING EACH TORTILLA, THE BASIC PRINCIPLES ARE STILL PRACTICED BY LA
JALISCIENSE INC. : WHOLE SHELLED CORN IS COOKED AND SLOWLY COOLED EACH DAY TO
ENSURE PROPER CONSISTENCY, AND THE CORN IS STILL MILL GROUND ON SITE.
LA JALISCIENSE
TORTILLA FACTORY HAS SEEN AND FELT THE CHANGES THAT COME WITH SOCIAL AND
TECHNOLOGICAL GROWTH. THE FAMILY OWNED FACTORY WAS STARTED IN A SMALL DETROIT
STOREFRONT IN 1946 BY DAMASO ABUNDIS, WHO WAS DETERMINED TO MAKE THE BEST HIGH
QUALITY TORTILLAS POSSIBLE. THE SMALL BUSINESS EMPLOYED ONLY FAMILY MEMBERS, AND
MANAGED TO PRODUCE ABOUT ONE HUNDRED PACKAGES OF QUALITY TORTILLAS PER
TWENTY-HOUR WORK DAY. RAYMOND ABUNDIS EVENTUALLY TOOK OVER THE BUSINESS, AND
TODAY, THE ABUNDIS FAMILY STILL OPERATES LA JALISCIENSE INC. WITH THE SAME
FAMILY PRIDE AND INTEGRITY.
LA JALISCIENSE
TORTILLA FACTORY NOW HAS TWO LOCATIONS TO SERVE ITS CUSTOMERS. AND IN ADDITION
TO CORN TORTILLA PRODUCTS, LA JALISCIENSE ALSO MANUFACTURES A SUPERIOR LINE OF
FLOUR TORTILLAS AS WELL. LA JALISCIENSE PRIDES ITSELF ON ONLY USING INGREDIENTS
OF THE HIGHEST QUALITY IN ITS PRODUCTS, NO FILLERS, CORN FLOURS OR INFERIOR
PRODUCTS ARE EVER USED. GUARANTEED.
