Manufacturer of handcrafted Mexican tortillas, salsas and Mexican specialties in Carouge
Los Tacos by Alma SA
Carouge (GE) · Rue de la Faïencerie 8New on Amplifa
About Los Tacos by Alma
Los Tacos by Alma SA operates Switzerland's first tortilleria in Carouge. The family business produces tortillas from corn (including blue corn) and wheat, with the cornmeal cooked in lime according to traditional nixtamalization. Production uses two machines imported from Mexico in 1996: the dough is processed in the pétrin (kneading system), then pressed into thin flatbreads in a machine with two opposing rollers and baked on a conveyor-belt oven, being turned three times. The product range includes tortillas in several sizes, fried products such as tostadas, taco dorado and totopos, frozen tamales in corn husks, own-brand salsas
- Site
- Carouge
- Processes
- Production of corn tortillas (nixtamalization, pressing with two rollers, oven baking), Production of wheat tortillas (dough in the pétrin, roller pressing, baking), Production of fried products (tostadas, taco dorado, totopos), Production of tamales (in corn husks, frozen, on order), Production of take-away dishes (fajitas, carnitas, mole, etc. in 500 g packs), Tortilla production (corn and wheat), Take-away buffet, Local delicatessen (Mexican specialties)
- Materials
- Cornmeal (nixtamalized), Blue corn, Wheat flour, Swiss meat
- Founded
- 1991
- Employees
- 9
- Industries
- Gastronomy (take-away/taqueria), Food manufacturing (tortilleria), Retail (delicatessen)
- 01
Nixtamalization of the cornmeal (cooking in lime)
- 02
Dough preparation in the pétrin
- 03
Pressing with two opposing rollers
- 04
Baking in the conveyor-belt oven (turned three times)
- 05
Frying/Further processing (tostadas, taco dorado, totopos)
- 06
Packaging, sale and delivery throughout Switzerland
Ingredients & Process
Cornmeal (nixtamalized)
Base of the corn tortillas, tostadas and totopos; the meal is nixtamalized in lime.
Blue corn
Meal imported from Mexico for blue tortillas.
Wheat flour
For larger wheat tortillas, which—unlike corn tortillas—require added fat.
Swiss meat
Beef, pork and poultry from Switzerland for fillings and take-away dishes.
Sites
Carouge
CHTortilleria (production), take-away, local delicatessen
- Lot size
- from 4 pieces (tamales on order), products on request from approx. 10 persons
- Materials
- Corn, wheat, Swiss meat
- 2 tortilla production machines (imported from Mexico)
- Pétrin (kneading system)
- Machine with two opposing rollers and conveyor-belt oven
Products
Inside the production
Industries
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Production of corn tortillas (nixtamalization, pressing with two rollers, oven baking)Plastics | – | – | – | – | Corn |
| Production of wheat tortillas (dough in the pétrin, roller pressing, baking)Plastics | – | – | – | – | Wheat |
| Production of fried products (tostadas, taco dorado, totopos)Plastics | – | – | – | – | Corn |
| Production of tamales (in corn husks, frozen, on order)Plastics | – | – | – | 4 pieces | Corn |
| Production of take-away dishes (fajitas, carnitas, mole, etc. in 500 g packs)Plastics | – | – | 200 g – 500 g | – | Beef, Pork, Poultry |
3 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Tortilla production machine | – | 2 | – | – | Carouge |
| Pétrin (kneading system) | – | – | – | – | Carouge |
| Machine with two opposing rollers (dough rolling/pressing system) with conveyor-belt oven | – | 1 | – | – | Carouge |
Additional services
History
- 1991
Alma Mauron Solórzano begins producing tortillas by hand in her kitchen.
- 1993
Participation in the Fêtes de Genève au Jardin Anglais with a food truck.
- 1994
Participation in the Paléo Festival Nyon.
- 1996
Opening of the tortilleria in Carouge; two machines imported by ship from Mexico—according to daughter Nathalie, the first tortilleria in Switzerland.
- 2012
Coverage in the Tribune de Genève about the tortilleria.
- 2014
Coverage in the Tribune de Genève.
- 2017
Feature in Le Temps (Bottle & Los Tacos).
- 2018
Media coverage in Tribune de Genève and By the Lake about the tortilleria.
- 2024
Le Temps article: production of around 3,000 tortillas per week, supplying many gastronomy businesses in the region.
- 2026
RTS feature «Tex Mex au supermarché: attention aux ingrédients!».