Vermont Gets Its First Local Corn Tortilla | Food News | Seven Days | Vermont's Independent Voice

Please support our work!

Donate  Advertise

Vermont Gets Its First Local Corn Tortilla 

Published May 20, 2015 at 10:00 a.m. | Updated May 20, 2015 at 12:25 p.m.

click to enlarge Custom shaping All Souls' brass tortilla cutter - COURTESY OF ALL SOULS TORTILLERIA
  • Courtesy Of All Souls Tortilleria
  • Custom shaping All Souls' brass tortilla cutter

Locavores can now add another item to their grocery list: tortillas. All Souls Tortilleria, a Waitsfield-based company, is giving Vermont its first homemade version of the staple.

All Souls cofounders Sam Fuller and Hubert d'Autremont both hail from Arizona, where Latin flavors dominate. The two started making tortillas together five years ago at weekly gatherings with friends — "ambitious potlucks," as All Souls' third partner, Joe Bossen, puts it.

Bossen — who has been running Vermont Bean Crafters out of the Mad River Food Hub since 2010 — now devotes part of his company's kitchen to All Souls.

The trio recently secured a $52,000 loan from the City Market/Onion River Co-op, which will pay for new equipment. A custom-built mill will motorize manufacturing and help stock All Souls' six-inch heirloom yellow corn tortillas at City Market this July.

What's in the tortillas? Not much. In the All Souls kitchen, the tortilleros steep, grind, press and fire local corn kernels using the ancient Mesoamerican process of nixtamalization — a simple, time-tested technique still used throughout Latin America. "The recipe hasn't changed a whole lot in the past 3,000 years," Bossen says.

Every Sunday through September, All Souls will serve handmade tortillas and Southwestern-inspired specialties at the Kingsbury Market Garden in Warren.

All Souls will donate part of its revenue to organizations such as Hunger Free Vermont and Migrant Justice as part of a company-wide commitment to food justice. Fuller likens All Souls' role in the community to the tortilla itself: It's not the center of the plate, but it enables everything to come together. "We want All Souls to be a foundation for the community," he says. "It's about people at the table celebrating being together."

The original print version of this article was headlined "All Souls at the Table"

Related Locations

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

More By This Author

About The Author

Stacey Brandt

Stacey Brandt

Stacey Brandt was an assistant food writer for Seven Days in 2015.

Comments (2)

Showing 1-2 of 2


Comments are closed.

From 2014-2020, Seven Days allowed readers to comment on all stories posted on our website. While we've appreciated the suggestions and insights, right now Seven Days is prioritizing our core mission — producing high-quality, responsible local journalism — over moderating online debates between readers.

To criticize, correct or praise our reporting, please send us a letter to the editor or send us a tip. We’ll check it out and report the results.

Online comments may return when we have better tech tools for managing them. Thanks for reading.

Latest in Food News

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2024 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401

Advertising Policy  |  Privacy Policy  |  Contact Us  |  About Us  |  Help
Website powered by Foundation