Tlaxcalli.dk crafts organic corn tortillas and tostadas using heirloom varieties grown in Germany, inspired by centuries-old traditions from Mexico.

 

Our process is rooted in nixtamalization, an ancestral technique that unlocks flavor, nutrition, and cultural pride in every tortilla we make.

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From seed to tortilla, everything starts on our organic fields in Rothenklempenow, Mecklenburg-Vorpommern.

 

We grow and harvest non-GMO, certified organic corn, respecting biodiversity and soil health—because good food begins in good soil.

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We mill fresh nixtamal daily and bake our tortillas without preservatives or artificial ingredients. No shortcuts. Just water, lime, and corn.

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HOW DOES IT WORK?

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We follow the nixtamalization process, where corn is cooked with lime and steeped overnight, then ground into fresh masa. This ancient method enhances digestibility, flavor, and mineral content.

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Because our tortillas are made from real masa, not corn flour or additives, they are gluten-free, rich in fiber, and deeply authentic in taste.

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WHATS EVEN BETTER?

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We believe that environmental care and cultural heritage go hand in hand.

• Our packaging is minimal and recyclable.

• Our chips are oven-baked, not fried.

• Our supply chain is local and transparent.

• Our brand supports small-scale, regenerative agriculture.

 

By honoring Mexican culinary roots in German soil, Tlaxcalli offers a true bridge between worlds—delicious, sustainable, and proudly handmade.

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THE TASTE OF ORIGINS

Tlaxcalli means "tortilla" in Náhuatl, the language of the Aztecs. With every tortilla and chip, we celebrate a living legacy of food, land, and identity.

We don’t just make tortillas. We grow them.