'Chancho Tortilleria' is an artisanal tortilla quick service restaurant in Vancouver, Canada, that is set to open on August 2nd.
The project began after its founders searched the Vancouver area high and low for fresh tortillas, but came out empty handed. According to founder Ernesto Gomez, "We couldn’t find a fresh tortilla, all we could find were the Wonderbread of tortillas – the kind you can leave in the fridge for 30 days – that’s not a real tortilla."
Created by 'Fayuca' founder Ernesto Gomez, this tortilleria is slated to be a fast-casual eatery with a menu that will focus on artisanal tortillas. The star of the show will be crafted each day using a 'Lenin' tortilla machine imported from Mexico. The restaurant sources much of its corn for the tortillas from Mexico, but Gomez also creates his own special blend on 'Klippers Organics' farm in Cawston, BC.
Artisanal Tortilla QSRs
Vancouver's 'Chancho Tortilleria' Uses Corn Sourced Directly from Mexico
Trend Themes
1. Artisanal Tortillas - The rise of artisanal tortilla QSRs presents an opportunity for innovation in the fast-casual dining experience.
2. Direct Sourcing - Directly sourcing ingredients from their country of origin offers a disruptive innovation opportunity for the food industry.
3. Authenticity and Freshness - The demand for authentic and fresh food products creates a space for disruptive innovation in the QSR industry.
Industry Implications
1. Fast-casual Dining - The artisanal tortilla trend provides an opportunity for innovation in the fast-casual dining industry.
2. Food Sourcing and Supply Chain - Directly sourcing ingredients from specific regions can disrupt traditional food sourcing and supply chain practices.
3. QSR (quick Service Restaurant) - The demand for authentic and fresh food products in the QSR industry opens up opportunities for disruptive innovation.