In 2003, the threesome opened what was originally named, “Tortilleria Angelita” which sold only their home-made white corn tortillas. They anticipated the local Hispanic community would buy fresh tortillas daily just as they do in Mexico. They learned quickly that the tortilla business was lost in translation between Mexico and the United States.
They worked hard and struggled for several months but some customers began asking about good tamales. It turns out that Indianapolis did not offer quality tamales and “Tortilleria Angelita” had the key ingredient for great tamales. That is…..masa (corn dough).