Blanco Nino Smoky Chipotle Tortilla Chips

Made the Aztec Way We select the very best whole non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved, Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before cutting and lightly frying them to become the most delicious, authentic tortilla chips. It takes three days from start to finish, but we think its worth the wait. San Miguel de Allende, just north of Mexico City, is a town bursting with vibrant culture. Its buildings, ruby red and mustard yellow in colour, its streets paved with cobblestones, abuzz with the chitter chatter of vendors and their patrons. Its here to this beautiful cityscape that our mind travels whenever we reminisce of one of our favourite chillies, the Chipotle. When fresh from the field it carries the name, Jalapeño, but when smoked and dried, it becomes a Chipotle; the key ingredient in the famous adobo sauce. Smoky and a little sweet, with a friendly kick of heat, this sauce is the inspiration for these chips and emblematic of wonderful San Miguel.