Visit To Pachanga Tortilleria

Today on October 7, 2015 the 4-5 went to Tortilleria Pachanga on a field trip for our local food study. Nancy’s friend Lynne Rowe is the owner of the business. One of the things we did was wash the corn after it had soaked with limestone powder, to get the husk off. After the corn was washed we ground the wet soaked and cooked corn. We pressed the dough called masa into balls and pressed it with a tortilla press into tortilla shape. Then we cooked it on a griddle. We put salsa and cheese on it and ate it. We got to make and eat our own tortillas and they were soft and delicious. Lynne uses dried dent field corn for her tortillas. She only gets corn from Maine and Vermont and she is the only tortilla factory in Maine. She sells her tortillas to local stores and farmer’s markets like Rosemont. We learned that there are green, blue, yellow, white and red corn. Corn has been domesticated since 10,000 BC. It was a great trip!

by Nancy’s homestation

On October 7th, we traveled to the Tortilleria Pachanga for our local food study. Lynne is the owner of the company. She told us about how she makes tortillas with local food. She told us about limestone that softens the corn and all the different types of corn. We split into two groups. One group started making tortillas. The other group had recess. At recess we played football and a beanbag game. When it was our turn to make tortillas we got a ball of dough. Then, we flattened the dough. Then, we put it on a stove. After it had cooked we put it on a plate and there was cheese and salsa to stuff on the tortillas. While we waited until everyone else was done we got to feel wet corn and we got to grind corn into pig food. We all agreed that it was a delicious treat we think it tasted so good because we made it! You can find Pachanga Tortillas at a lot of places.

Jack and Jane

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