Tortillas are a flat, unleavened flatbread ubiquitous at Mexican tables at mealtime, whether it’s breakfast or dinner. Like most breads, tortillas are also deceptively simple and require few ingredients.
But it takes more than a handful of components and a griddle (or comal) to make a great tortilla, and producing a superior one requires a skill honed over time. For starters, the final product needs enough strength to hold fillings without falling apart. You also don’t want something bland or tasteless; tortillas have a subtle flavor of their own that doesn’t intrude but enhances accompanying meals. They also have a slight chew that adds another layer of texture.
Coyotas founder Janet Flores Pavlovich grew up eating flour tortillas in the Sonoran city of Hermosillo. After working as a chef in Mexico and the US, she moved back to her Sonoran hometown and rediscovered a passion for flour tortillas. Wanting to innovate on the humble tortilla, Pavlovich developed a cassava-flour-based tortilla that retains all the characteristics of a flour tortilla but is free of gluten, grains, and gums.
