Mayra Esquivel, a Tucson resident and graduate of Pima Community College’s culinary arts program, has launched a business dedicated to creating nutritious tortillas. The idea for Y las Tortillas was born out of her desire to nourish her parents in a healthier way, after her father was diagnosed with kidney disease and her mother with Alzheimer’s.

Research and Development

Mayra spent years researching and developing her recipes, consulting with food specialists and conducting dozens of tests. She even contacted Purdue University’s The Whistler Center for Carbohydrate Research for guidance. Her goal was to create tortillas that would support brain health and provide essential nutrients for her parents.

The combinations at Y Las Tortillas are unique and designed to provide specific health benefits. There are tortillas made with tomato, chipotle, and almonds, which are rich in antioxidants. Others combine dandelion greens, poblano peppers, and cashews, which support brain health. Mayra also offers tortillas made with pumpkin and sunflower seeds blended with orange-fleshed squash, which benefit the brain.

Community Support

Mayra participated in local business development programs, including Startup Tucson’s Food Forward and the Women Business Center’s Sabor de Casa. She is currently part of Mexicana Emprende, a program sponsored by the Mexican Consulate in Tucson. With the help of Fuerza Local, an organization that supports Latino entrepreneurs, Mayra was able to navigate the process of building a sustainable business.

Mayra plans to sell her products at farmers markets and community events, priced between $8 and $10 per dozen. She expects to launch her business from a kitchen she is building in her garage, which she expects to complete within two months.

Original reporting: Arizona Luminaria — read the source article.