When Jamie Mammano, chef and owner of five Boston restaurants, visited a Tijuana tortilla bakery with his father-in-law in the summer of 2010, he had a revelation. The scene — a big, open room crowded with bags and vats of corn, three blasting ovens, and bustling workers — looked chaotic. But at the ends of the operation’s conveyor belts, three women in aprons meticulously packaged the tortillas in tissue paper.
“They wrapped them like a little gift,” Mammano said.
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Globe, Globe, when will you understand the digital age? Here's the information that readers want that isn't provided in the article:
The web site: http://laninatortilla.com/
The list of places where you can sample these tortillas, which are *not* sold retail yet:
http://laninatortilla.com/clients/