In a groundbreaking step toward food sovereignty and cultural preservation, Mexico City has inaugurated its first community tortillería dedicated exclusively to producing tortillas from native corn. Located in the borough of Iztapalapa, the initiative is part of a broader movement to reclaim traditional agricultural practices and support local farmers.
The tortillería, named “Tierra Viva”, opened its doors on October 5, 2025, and is operated by a cooperative of women and indigenous producers from Oaxaca, Puebla, and the State of Mexico. Unlike industrial tortillas made from genetically modified or imported corn, Tierra Viva uses criollo varieties grown without pesticides, preserving biodiversity and ancestral knowledge.
The project is supported by Mexico City’s Secretariat of Rural Development and Equity for Communities (SEDEREC), which provided funding, equipment, and training. “This tortillería is more than a business—it’s a symbol of resistance and cultural pride,” said SEDEREC director María del Carmen García during the ribbon-cutting ceremony.
Visitors can witness the nixtamalization process, taste freshly made tortillas in a variety of colors—blue, red, yellow, and black—and learn about the nutritional and ecological benefits of native corn. The tortillería also offers workshops on seed saving, agroecology, and indigenous culinary traditions.
Tierra Viva aims to serve local families at affordable prices while creating a direct link between urban consumers and rural producers. The cooperative plans to expand distribution to schools, markets, and community kitchens across the city.
As Mexico faces growing threats from industrial agriculture and food imports, the opening of this tortillería marks a hopeful turn toward sustainability, autonomy, and the celebration of maize as a sacred cornerstone of Mexican identity.
Source: El Universal
