the “factory” will produce gluten-free, non-GMO tortillas made with nixtamal dough derived from corn specially imported from Culiacán, Mexico. These tortillas will be used exclusively at their “pinche taco shops”. The official word:

“Culiacán, the capital of Sinaloa in Northern Mexico, is one of the most economically-driving municipalities due to its major agricultural production. It heavily supports its domestic market through its large-scale production of corn. The yellow commercialized corn found in North America is incomparable to the varieties that are grown in Mexico. Corn is significant to Mexican identity as it is a central component to their cooking and daily meals.

The success of La Taqueria’s first two locations sparked the decision for co-owners Marcelo Ramirez Romero and Alfonso Sanz to open a new kitchen: To meet the growing demand for their food while upholding the consistency, quality and authenticity of their tacos.

La Taqueria was built on the premise of replicating the authentic taste and feel of street food in Mexico, and will continue to do so as they expand into North Vancouver: “We’re excited to be a part of the North Vancouver community”.”