Zia Tortilla Company

While in college, I worked catering weddings for a local company that sourced chips from a small tortilla supplier. The owner of the catering business recommended me to the chip company's owner, who needed help. I took the job only because it was the highest paying job for an 18 year old around, and worked there for six months until the owner was hit by a car while biking and fell into a coma. His wife called me to ask if I could take over being the only one who had ever worked there besides her husband. I knew only about 20% of the operations, and the rest would be trial and error.

There was a lack of systems and with no ability to ask about past procedures, I navigated the business alone. Thankfully, the owner made a full recovery and resumed control allowing me to finish my degree. However, his business was struggling, and a local restaurant that he supplied ended up purchasing his operations.

In 2019, that same restaurant reached out to me. They needed someone to lead operations and set simple goals:
1) Don't lose money
2) Make good chips
A lot had changed since I'd worked there before—the new owners used the ancient art of Nixtamalization, starting with dried corn and creating the chips from scratch. I had no experience with this process but dove in, learning through trial and error. Eventually, I crafted a recipe that's both crunchy and aromatic, with a flavor that leaves you craving more.

What started as managing a tortilla company supplying only two restaurants grew to owning a thriving retail brand, now supplying over 300 locations. The journey has been incredibly rewarding, and we're excited to continue our growth. I am determined to help Zia Tortilla Company become a household name and bring the magic of our chips to more people.