Puebla is the home of some of Mexico\'s richest culinary heritage and the most incredible Ancho chillies. Fresh, these chillies are called Poblanos but when sun dried they transform and intensify in flavour and take the name of Ancho. With a deep, smokey and dried fruit flavour, these chillies are elevated and complemented with the sharp citrus flavour of lime juice.Made the Aztec wayWe select the very best non-GMO corn, which we cook then steep overnight, before grinding into a dough called masa using our hand-carved. Mexican volcanic stones. An ancient process called Nixtamalisation. While still hot, this masa is shaped and baked into tortillas. We then leave the tortillas to rest overnight, before being cut and lightly to fried into the most delicious of authentic tortilla chips. Three days from start to finish, but we think it\'s worth the wait.Inspired by MexicoIn pursuit of the perfect tortilla, I set out on what would become quite a serendipitous journey across Mexico. Visiting the milpas, molinos and tortillerias, I picked up a new nickname - Blanco Niño - and learnt the secret to making truly authentic tortillas. It\'s this thousand-year-old recipe that I brought back to Ireland to create the chips you hold in your hand now. Traditionally Mexican. Unexpectedly Irish.Philip Martin, FounderWhile the Blanco Niño Tortilleria is based in Ireland, we owe our existence to the extraordinary people and history of Mexico.Our team are passionate about Mexican food and dedicated to doing the traditional Aztec recipe justice every day.Blanco Niño is proud to be working with small heritage producers in local communities that support ancient and sustainable practices.Gluten free, No added sugar, Non-GMO, No artificial ingredients, Vegan friendly