Tortilla Tuesdays: Diana's Tortillas

DianasTortillas.jpg
Linnea Lieberman

Diana's is a chain of restaurants, bakeries and tortillerías in what are loosely termed the "Gateway" cities--in other words, the suburbs south and east of Los Angeles. I've never been to the restaurants, but my wife picked up a package of their tortillas at our local Albertson's.

The package had all sorts of stars and loud advertisement--a good source of calcium! Made with fresh corn! Nonsense--tortillas are made from nixtamal, which is dried field corn that's been boiled and then soaked in water with lime (called cal) before being de-hulled and ground. Any fresh corn that gets put in there is purely incidental, and added after the fact.

The tortillas folded nicely when heated on a comal. The taste was unremarkable; certainly there was no taste of fresh corn in them. The list of ingredients was uninspiring--a bunch of preservatives. One thing to note is that the weight was odd--29 ounces is an odd weight for a package tortillas.

What really frosted my butt, though, was that the tortillas were long-lasting--way, way too long-lasting, since they were still pliable and soft a week and a half later. Even at ten days old, they didn't split when we took them out of the package. Ten-day-old tortillas ought to crack like Charlie Sheen. It's how you can tell whether the tortillas are old, and they're cheating the system--the ingredients list contained a bunch of preservatives. ¡Yo nací en agosto, pero no fue este agosto!

Maybe they'd be different straight from the tortillería, but frankly, when shopping at Albertson's, you can do better than Diana's.

Grade: C

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DanGarion
DanGarion

Albertson's typically has only Romero's (or is that Guerrero's) and Mission beyond the recent addition of Diana's. Although I might be forgetting one other brand they usually have.

20ftJesus
20ftJesus

I was flipping back through Tortilla Tuesday articles and found only 1 grade -A.  The rest were B and below.  Surely, there must be at least a couple A+ tortillas in SA?  It's a freaking satellite state of Mexico for god's sake.

Dave Lieberman
Dave Lieberman

I refuse to lower my standards just because tortillerías around here try and foist off just-okay tortillas on an unsuspecting public. A "B" is a good grade.

In the meantime, got any suggestions?

20ftJesus
20ftJesus

I posted a suggestion but it's been deleted.  Did I say something wrong?

20ftJesus
20ftJesus

Correct.  They also sell the pre-made masa.

Dave Lieberman
Dave Lieberman

Flor de Mexicali, right?

We'll put it on our list—right now I'm making home-pressed from masa preparada bought at La Reina.

gustavoarellano
gustavoarellano

No deletion on our part--let me check what's going on...

20ftJesus
20ftJesus

I'm munching some of these right now with scrambled eggs:

Tortilleria Flor De Mexicali on Bristol/McFadden in Santa Ana.

You have to carry them in a bag because they're flaming hot to the touch.  I like the taste, but my better half says the lime taste is too heavy.  The bold sign in front of the cash register explicitly tells you to eat them right away because they use no preservatives -- although my Spanish isn't that great I'm pretty sure that's what it says. 

72 cents / dozen. 

If you guys try them, there's a food court and Mexican market next door that are worth checking out.  Happy hunting.

909Jeff
909Jeff

This seems like a pretty corpo brand but the "la Tortilla Factory" Brand seem to be getting more popular.  They are available at Vons and Albertsons. Give us a review on those

 Like I said in past posts I will generally get mine at Cardenas market because they make them in the store but I am guilty of the occasional purchase of mission brand if i'm in a pinch, and if i'm going to fry them to make tostada shells I dont really think it matters that much.

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