It's probably the first and the only tortillería of its kind in
Mexico. Tortillería Itanoní, a small "mom and pop" operation run in the city
of Oaxaca, Mexico, by Amado Ramírez Leyva and his wife, sells
high-quality tortillas prepared the traditional way from maize landraces in the
Central Valleys of Oaxaca.
Tortillería
Preserves Local Traditions
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"The tortillería is a model that we hope will be replicated elsewhere," says Amado Ramírez. "Customers who buy the tortillas will know what the tortilla is made of, where the maize came from, and the specific characteristics of the maize with which the tortilla is made."
Itanoní, which means "maize flower" in the Mixteca language, is part of an effort by Ramírez to revive the unique cultural and culinary practices of Oaxaca. He obtained much of his information about maize landraces during field days organized by CIMMYT and INIFAP, Mexico's national agricultural research program, as part of a project in which farmers and scientists worked together to conserve maize genetic diversity.
"The most important aspect of our work is the information given to consumers about the value and quality of the tortillas that they consume," says Ramírez.
Ramírez believes that his marketing strategy will bring economic benefits for farmers. "If people develop an appreciation for the tortillas made from this maize," he says, "farmers will have a viable market to sell their maize. At the same time, there will be a deeper appreciation for the biodiversity and traditions of this region."
For more information:
Mauricio Bellon (m.bellon@cgiar.org)
August, 2004