Tortilla prepared with the best wheat flour and vegetable fats, to serve with any dish.
In Mexico they say that the tortilla is bread, plate and spoon.

Base for Hindu, Turkish and Greek food prepared with the best flour and vegetable fats. Totally natural with no preserving or colouring agents.
 

Fried wheat tortilla shaped like a bowl, used to present sauces, salads or any dish that requires a special touch.

Fried wheat tortilla, normally triangle-shaped, which we use as a spoon for different sauces, such as Guacamole or Pico de Gallo. They are also used at Christmas sprinkled with sugar, which are the famous sugar Buñuelos (fritters).

Fried corn tortilla, triangle-shaped, essential as a spoon to serve any Mexican sauce such as Guacamole or Pico Gallo.

U-shaped fried corn tortilla, commonly used in Tex-Mex cuisine. It supports any filling.

Wheat tortilla with different fillings, ready to fry or oven-bake, always served with the delicious La Kikara sauces.
 

Wheat tortilla with different fillings, finely rolled up, to enhance the flavour of the inner filling.
Very traditional Antojito in Mexican cuisine.

Wheat flour tortilla rolled up and sealed at the tips, available in a variety of fillings and ready to fry.
Commonly used as aperitif or hors d’oeuvre.

Jalapeño chilli pepper with cheese filling, ideal as an Antojito or to serve with beer.

Chilli con Carne is a delicious dish prepared with minced meat, half pork and half beef, from the best cuts, such as Bondiola and Palomita, complemented with delicious spices.