Coyotas

Coyotas makes soft, grain-free tortillas from just four ingredients: organic cassava flour, water, organic coconut oil and sea salt, plus cassava tortilla chips. Founder Janet Flores Pavlovich grew up in Hermosillo, Sonora, and worked as a chef in Mexico and the U.S. before learning from the women who hand-make tortillas in her hometown. Her team now makes the tortillas in small batches at their own facility in Southern California, in sizes from street-taco small to burrito-sized extra large.

• What goes into a Coyotas tortilla?

  Only organic cassava flour, water, organic coconut oil and sea salt.

• How should I heat the tortillas?

  Warm a dry pan over medium heat, cook the first side about 30 seconds until translucent, then flip for 15 to 20 seconds. Works from the fridge or straight from the freezer.

• How long do they keep?

  They contain no preservatives, so keep them refrigerated for up to two weeks or frozen for up to six months, resealing the bag each time.

• Can I freeze them?

  Yes. They hold their texture and flavor in the freezer and won't stick together.

• Are the tortillas organic and gluten free?

  The cassava tortillas are USDA Organic certified and certified gluten free. The wheat flour tortillas are not gluten free or grain free.

• What about allergens?

  Cassava tortillas are made on dedicated equipment in their San Diego facility, which handles only the four tortilla ingredients. The chips are made in a separate facility free of eight of the top nine allergens, including peanuts and tree nuts, though it also processes dairy.

• What is in the tortilla chips?

  Organic cassava flour, organic avocado oil and sea salt; the lime flavor adds organic lime powder and lime oil.