Local and fresh! Raiz Tortillas are handmade in Honolulu with just 3 ingredients: corn, water, and lime. It's so delicious. Here's a look inside their Kalihi factory, plus where to buy and eat their tortillas ^_^
How neat is this! Thanks to Christina, we got to visit the Raiz Tortillas factory in Kalihi last week. We devoured Kim and Ray's beautiful tortillas right off the press. So fresh, so hot, so onolicious. I've never tasted tortillas like this. It was such a special experience and got me all excited again about how much there is to learn in this world ^_^
They make four different types of tortillas. Each has a unique flavor profile. It's hard to pick single favorite, I'm just happy to enjoy any and all. The colors of the tortillas (it's all natural!) comes from the color of the corn kernel:
- Blue - earthy and sweet, pairs best wiht beans and queso, softest texture.
- Yellow - sweeter vegetable notes, denser starch content, great for chips.
- White - soft and creamy, light starch density, traditional table tortilla.
- Red / Pink - light and nutty, also excellent table tortilla.
Before Raiz Tortillas, the only kind of tortillas we purchased in Hawaii were from Costco. This is a completely new world to me, the colors and different flavors between the each type of corn kernel is pretty mind blowing!
Our first taste of Raiz Tortillas was at a tortilla making class + collaboration dinner with with Michelle and Wade of MW Restaurant in 2024. So fun to learn how to make tortillas! And all different types, too.
The dinner featured five courses of side by side dishes prepared by Chef Wade and Chef Ray:
Course 1
Wade: Kauai shrimp taquito, ancho chili barbeque glaze.
Ray: Ceviche, lime marinated octopus, fresh hearts of palm, watermelon radish, Raiz corn totopos.
Course 2
Wade: Blue corn masa-crusted Kona kanpachi and tomatillo sauce.
Ray: Tetela with mushroom, pork chorizo, Oaxacan cheese, black bean sauce, and truffle...
...here's a closer look at the tetela!
Course 3
Wade: Braised beef tongue, five spice mole sauce.
Ray: Duck carnitas, watercress, corn tortillas.
Course 4
Wade: Chipotle spiced pork rib, Nozawa farm corn and bean salsa.
Ray: Taco, pork belly chicharron, cactus salad, avocado, handmade tortilla.
Course 5: Dessert!
Chef Michelle: Mexican chocolate, dulce de leche crêpe cake, and sweet tamale.
So that was our introduction to Raiz Tortillas! Since then, we've purchase the tortillas at Kakaako Farmer Market and Kailua Farmers Market, and via Farm Link delivery and pick-up (they recently opened a retail storefront).
Kim and Ray's tortillas are served at many restaurants and hotels. It's a special at MW Restaurant, served with garlic pork in a five spice mole sauce. Plus kai choy and pickled onions! It's featured on the beach bar menu of the Moana Surfrider in the form of crispy fish tacos.
For the vegan tacos at Leahi Health, you can request to replace the pita bread with tortillas - this is how I always order it now. I usually get the kale-avocado tacos from the Manoa location. Kim said their breakfast tacos (add cilantro-lime dressing on top) are really good. I'm excited to try that next week! I also want to try their tortillas at the next taco night at Over Easy in Kailua.
The fresh tortillas come in packs of 10 when you buy them retail. What's the best way to enjoy them? Tacos, of course. But also...so many other ways!
Kim and Ray mentioned eating warm tortillas with butter and salt. SO GOOD! Warm the tortillas over medium-high heat for 10-15 seconds each side. Top with a generous slice of butter and sprinkle of salt (or just use salted butter). Make sure the butter is cold so that it doesn't melt too fast against the warm tortilla. Roll it up fast, eat right away.
Every culture seems to have at least one great salted butter dish/snack. This reminds me of salted butter tucked into a fresh bolo bao (pineapple bun) or the thick slices of butter in a jambon beurre.
Kim also mentioned that they were recently at an event where the warm tortillas were topped with refried beans, poi, and local lamb. Love that idea!
I remade something similar at home with a layer of crispy cheese, refried beans, poi, and kalua pig / pork. Fold and devour.
Having the crispy cheese layer is how my parents always request their tortillas now hahaha. Here's how to make it.
And the best ahi tacos are made by Christina for sure!! Christina also happens to select the nicest avocados. She shared her ahi taco recipe with me here.
I'll keep this post updated each time I learn a new way to enjoy these tortillas. How cool, how fun, how super tasty ^_^
Mahalo for Reading!