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Mesquite Flour, And A Good Mood, Are Keys To Successful Tortilla Business

October 3, 2017: 12:00 AM EST
An innovative recipe using mesquite flour, suggested by a University of Arizona professor, is the key to the successful tortilla business – “our little gold mine” – launched somewhat lukewarmly by Esperanza Arevalo. She had started making tortillas as a child, and was never a big fan of it. Then she began helping her father in his business, Tortilleria Arevalo. Prof. Gary Nabhan asked the two to develop a tortilla recipe using Peruvian mesquite flour, which is high in fiber and protein and thus more healthful than regular flour tortillas. The recipe comprises, besides mesquite flour, whole wheat flour, amaranth flour, olive oil, water, a tap of salt and baking powder. A less tangible but essential ingredient in the labor-intensive process is a good mood. Esperanza says, “If you're actually in the mood to make them, they'll come out perfect.”  [Image Credit: © Tortilleria Arevalo]
Gloria Knott, "Tortilleria Arevalo's Secret to a Healthier Tortilla is Peruvian Mesquite Flour", Tucson.com, October 03, 2017, © Arizona Daily Star
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