Culinary power couple Armando Hernandez and Nadia Holguin are obsessed with finding ways to take every element of their restaurants up a notch. Often, that means finding a way for their team to make items from scratch. By taking over a vacant Tucson tortilleria, the owners behind Tacos Chiwas, Cocina Chiwas and other popular Valley restaurants are one step closer.
At Tortillas Chiwas, the team will produce freshly-made organic flour and heirloom corn tortillas for all their restaurants. But this won’t be just a production facility. Hernandez and Holguin’s team will also open an intimate 30-seat restaurant. Hernandez does not currently have a timeline for starting production or opening the restaurant, as they await final county approvals.
The James Beard Award-nominated chefs and restaurateurs currently operate a metro Phoenix tortilleria that produces tortillas for their taquerias and other eateries, including Espiritu and Bacanora, which they run with chefs Roberto Centeno and Rene Andrade. Adding the Tucson tortilleria will allow them to quadruple the number of tortillas they make, Hernandez estimates…