When you bite into a taco, you will first notice the aroma and taste of the tortilla. Until recently, I only had Mission and Guerrero tortillas because those brands are readily available in LA grocery stores. Thanks to taquero Wes Avila, I learned about La Princesita Tortilleria and discovered how a tortilla can transform a taco’s taste.
La Princesita Tortilleria is located in Boyle Heights, a historic Mexican American neighborhood in East LA. The former patriarch, Francisco Ramirez took over his brother’s failing business in 1972 and successfully turned it around to where it is today. Unfortunately, he passed away at a young age in 2019.
Parking in this neighborhood is challenging and I ended up parking about a block away on N. Hicks Ave. Walking up to the market I noticed that a sidewalk taquero was in full operation in front of O’Reilly Auto Parts on East Cesar Chavez Blvd. I was happy to see that a mural was being painted on the side of La Princesita Tortilleria.
La Princesita Tortilleria was staffed for a busy day. The side door was open and they were in full stride making their famous tortillas. The carnicería meat section was lively with one butcher prepping for the coming day and another filling orders.
The market is about the size of a liquor store and yet it is amazing how much they offer. The meat case has many different cuts of beef, pork, and chicken. That day they also had tilapia and sea bass filets. Marinated meat like pollo preparado is ready to become pollo asado tacos. Until that day, I didn’t realize how well-stocked they are with Mexican cheeses. They even have quesillo from Oaxaca.
What sets La Princesita apart from everyone else is their tortillas. Unlike mass-produced tortillas, La Princesita purchases their maize from Masienda, a supplier of non-GMO, landrace maize from Jocotitlán, Mexico. Other tortillas vendors use Maseca, a brand of corn flour distributed by Gruma, the largest corn flour and tortilla manufacturer in the world.
The family continues in the tradition of their late father by making tortillas the traditional way. They nixtamalize corn and ground the softened kernels each day. While this involves more effort, it results in a superior taste and establishes a foundation for a superior taco. Also, the tortillas are both pliable and sturdy.
Flour tortillas are made using the traditional hand-stretched method. Prized for being very thin, these tortillas are soft and flexible. They make a great foundation for burritos, tacos, chimichangas, or served on the side with saucy dishes like chile colorado and chile verde.
While I was at the register, I spotted a few packages of blue corn tortillas. I was really happy with my find because blue corn is not only healthier but has a slightly sweet and nutty flavor. After I got home, I grabbed a pair of these tortillas and made a quesadilla. The next day, my wife made huevos rancheros using blue corn tortillas. The freshness and the taste made a huge difference.
If you enjoy Mexican food, I highly recommend that you give these tortillas a try. Like quality bread elevates the taste of a sandwich, these tortillas take Mexican food to a different level. That is why chefs like Wes Avila source their tortillas from La Princesita Tortilleria.
La Princesita Tortilleria, 3432 East Cesar E Chavez Avenue, Los Angeles, CA 90063
laprincesitaylablanquita.com