Tortilla company could put all of its chips on Brockton – News – The Enterprise, Brockton, MA

New England Tortilla, LLC, better known as Tortilleria Mi Niña, is considering a warehouse in Brockton. The company is scheduled to appear before the Brockton Conservation Commission for a notice of intent on Thursday.

BROCKTON – Nothing set in stone (ground corn) yet.

But New England Tortilla, better known as the maker of Mi Niña tortilla chips, is making moves to come to Brockton.

A representative of the Mi Niña company, now based at facility in Needham, is scheduled to appear before the Brockton Conservation Commission on Thursday for a notice of intent to establish a facility at 1020 W. Chestnut St. The tortilla chip company first came to Brockton officials for a meeting of the Technical Review Committee in late November, describing a proposal for a new warehouse facility in Brockton.

Reached on Friday, the director of operations for Mi Niña told The Enterprise that, at this point, no decision has been made about whether the tortilla chip company will come to the West Chestnut Street location.

“Right now, no comment,” said Mike Guerriero, director of operations for Mi Niña, reached at the Needham facility.

The notice of intent that’s on the agenda for the Conservation Commission is an application needed for a permit to do construction on the West Chestnut Street site, providing a scope of proposed work, including measures to comply with the Wetlands Protections Act.

Currently, the West Chestnut Street property in Brockton is occupied by one tenant, Boston Fresh, which is a wholesale product distributor. The 41,000-square-foot industrial building, constructed in 1988, was previously occupied by FedEx.

A quitclaim deed transaction was recorded at the Plymouth County Registry of Deeds on Dec. 12 to transfer the ownership of 1020 W. Chestnut St. from CCN Realty to 1020 W Chestnut LLC, which is headed by a co-owner of Mi Niña, Paul Roiff. The sale was for $3.1 million, according to the public document.

This would be the fourth facility in the history of Mi Niña, previously sold under the name “La Niña” chips. The company was founded in a small Chelsea storefront in 2011, before moving to a 2,700-square-foot property in Everett the following year.

Mi Niña can now be found in grocery stores around the country and region, including Whole Foods, Roche Bros., Shaw’s, Trucchi’s, and Stop & Shop, along with various taquerias and burrito shops, such as Boloco in Boston.

The Needham-based brand was founded by Boston chef Jamie Mammano, the man behind upscale restaurants including Mistral, a French/Mediterranean bistro in Boston’s South End.

Describing the painstaking journey to launch Mi Niña, Mammano told Boston magazine in 2014 that making authentic Mexican tortillas on a mass scale has been the biggest challenge of his culinary career. Mammano said he was inspired to do so by the delicious tortillas he craved and brought back to Boston from his wife’s hometown of Tijuana, Mexico.

“I’ve cooked in fine dining establishments my whole life, and making tortillas is easily the hardest thing I’ve ever tackled in my culinary career,” Mammano said at the time.

Tortilleria Mi Niña now touts its status as “the first authentic tortilla bakery in New England” that creates tortilla chips from 100 percent U.S.-made non-GMO white corn, lime and water. The company emphasizes how it washes its corn and uses regularly sharpened volcanic stones to grind the corn, using techniques originating from the Aztec period.

“The corn is cooked and volcanic stone ground daily by artisans to produce the masa (corn dough) we use to make our tortilla chips,” the company states on its website.

The company sells tortilla chips in three flavors: classic sea salt, jalapeno agave, and pico de gallo-flavored. The company’s motto: “Just a better chip.”

Mi Niña states on its website that the tortilla is a simple recipe, but their team of “artisans” have perfected the craft, processing the “masa” dough in small batches, frying it up in sunflower oil.

“Although our company is growing, our tortillas and chips are still made in small batches every day based on customers orders,” the company states. “This is how we ensure the consistency and quality of all our products.”


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