A thousand years ago corn made its way to Vermont.
Now the crop is being used to make another product that also has a rich history. Gina Bullard takes a taste of some Made in Vermont tortillas.
To say Azur Mouleart is passionate about tortillas would be an understatement.
He makes fresh corn tortillas with his wife for their business Vermont Tortilla Company.
"Tortillas are ubiquitous," said Azur Moulaert.
The Costa Rica native grew up eating what he calls the humble food.
It's made with just three ingredients. Fresh organic corn, lime and water.
"They're made with freshly stone ground corn," said April Moulaert.
The corn from Essex, New York is soaked in the limewater and then ground up into masa. It's a 6,000-year-old process.
The masa gets shaped and baked for about 30 seconds on a state of the art machine.
"The process that we use is much more labor intensive which is why I think there's not a lot of tortillas made this way in the U.S," said April Moulaert.
Vermont Tortilla Company makes four and six inch tortillas that are sold at markets around the state.
"Business is insane, it's booming beyond expectations," said Azur Moulaert.
They pump out about 16,000 of them every week. When refrigerated the tortillas stay fresh for up to 10 days.
Reporter Gina Bullard: Do they taste different?
Azur Moulaert: Our tortillas taste!
Let's put that theory to the test...
"Right out of the oven into our mouths," said Azur Moulaert.
Bullard: Delicious, there's a ton of flavor and a different texture than I'm used to. The other ones taste like rubber compared to this.
Azur Moulaert: Yes, this has flavor.
Putting flavor on the front of the shelf with Made in Vermont tortillas.
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