Yoli tortilleria - retail photos

K ansas Citians should get ready for a bold taste of culture, Marissa Gencarelli said, yoli tortilleria - retail photos, teasing the release of a new mini publication inspired by her rapidly scaling business and its mission to bring a bit of authentic Mexico to the metro. Gencarelli hopes to publish a total of 10 zines in the series, she added, detailing what readers should expect from the project in coming years. A second is planned for the fall.

Here are the local eateries and chefs who made the cut this year, in both national and regional categories. From this group, the finalists will be announced Wednesday, March 29, and an awards ceremony for the winners is scheduled for June 5. He and his wife, executive pastry chef Helen Jo Leach, create seasonal menus together with their elevated versions of popular Midwestern dishes. On the current menu are dishes like a chile smoked country pork chop, ricotta dumplings, and a buttermilk cheesecake with stone fruit. Last year, the Mexican tortilleria and its owners, Marissa and Mark Gencarelli, made history as the first tortilla bakery to be nominated in any category. Yoli has a couple of locations: a retail location in the Westside where they make flour tortillas, and a manufacturing location in the West Bottoms where they make corn tortillas. Just off Johnson Drive in downtown Shawnee, Kansas, Drastic Measures is a playful cocktail bar that serves just that: cocktails.

Yoli tortilleria - retail photos

Yoli Tortilleria. We make stone ground corn tortillas, Sonoran-style flour tortillas, salsas, tamales, aguas frescas, burros, encurtidos, and more. We want to be part of how people experience Mexican cuisine and its diversity, and believe in using traditional Mexican culinary methods with seasonal and local ingredients. Stone-ground corn tortillas, Sonoran-style flour pork fat tortillas, and our Taco Stand salsa. Nowadays, we are also known for our pop-ups at our retail shop Yoli Westside, where we bring in chefs from all over town to have some fun. We also worked with Rick Mullins who made octopus tostadas using our mar tortillas—a special batch tortilla we make where we swirl squid ink to make it look like waves are crashing; use chives to look like algae; and blossoms to mimic what comes to shore. Our overall theme is letting people's imaginations run wild. I'm energized by seeing our trajectory. Last summer, we opened our first retail experience while also launching our Sonoran-style tortillas. Doing these during a pandemic was not easy, but it pushed us to be very creative. This year is all about scale and growing the community we have been building via our pop-ups.

How the Bombesquad can help Our zine is on pre-sale at eatyoli.

Wow, all i can say is wow!!!!! Ordered online and was so excited to receive them. I love the texture and gave some to my neighbors to try! I ordered too much but did not complain. For me, the texture separates these tortillas from the rest. They taste great, dont get me wrong.

The three-year-old brand — newly nestled on the corner of 17th and Jefferson streets and open just two weeks — outgrew its original production facility in the East Bottoms, which now focuses on corn tortillas. Click here to shop Yoli products online or to find out more about the retail space. There the couple scaled the business through partnerships with local restaurants and grocers, she added. He came to us and he really wanted to see all of our processes and he got so excited that he converted his whole restaurant to our tortillas within weeks. Such a commitment to authenticity in cooking is what Gencarelli hopes will keep Yoli on the taste buds of Kansas Citians — and maybe, someday, the world — for decades to come, she said. Kansas City, MO news startlandnews.

Yoli tortilleria - retail photos

Before Yoli became the talk of the town and baking community — it was recently named an Outstanding Bakery finalist for the James Beard Awards — tortilla making was a way for co-founder Marissa Gencarelli to destress and find a taste of home. In , Gencarelli was working at Cerner, a healthcare technology company in Kansas City, and used cooking as a form of therapy. After searching through several options of home-baking equipment, the Gencarellis used their business acumen to invest in a commercial-grade mill. In the trial-and-error stage, the avocado oil variety proved to be most challenging due to how the product absorbed the flour. With a mixed cultural history originating from the Yaqui tribe and later mixed with wheat brought to the region by European colonizers, Sonoran tortillas stand out not just as the original flour tortilla but for their distinct ingredient list and production technique. The corn variant requires nixtamalization, an ancient process that requires cooking corn kernels with food grade lime and water before being ground by volcanic stones to achieve the desired consistency. Compared to other tortillas found throughout Mexico that include baking powder, the leavening in Sonoran flour tortillas stems from the mix of flour, fat, sea salt and water. In fact, Gencarelli and her husband returned to her hometown in Sonora for two weeks in to study different tortilla making techniques. With a variety of fats to work with derived from sources such as pork, beef and avocado, the end result is magical, according to Gencarelli. With the right equipment and recipe in hand, Gencarelli and her husband set a plan to make the tortillas on weeknights after work and sell them straight to restaurants in

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Wow, all i can say is wow!!!!! I ordered too much but did not complain. They taste great, dont get me wrong. Everything from mochi donuts to an amazing tropical Dreamsicle dessert! La Patisserie Chouquette , St. Louis, Missouri. My favorite is Coconut Curry. I warmed up a few of your flour tortillas and made breakfast burritos. Back Food Drink. I use it for spices, garlic, ginger, cheese, and, of course, citruses.

Our tortillas are crafted utilizing the ancient method of Nixtamalization. We wash our corn, cook it with limewater, rinse, grind and cook it.

Yoli Tortilleria. Thank you for sharing your talent with us. I love the texture and gave some to my neighbors to try! The zine was a collaboration with illustrator Frank Norton; it shares personal anecdotes and Sonoran cuisine recipes. Restaurants in Kansas City, MO. Sign In My Account. Kansas City, MO news startlandnews. Waldo , Liberda makes creative Thai food meant for sharing — some traditional, some less so. Mark and Marissa Gencarelli, Yoli Tortilleria. Guest User June 23, dingding hu. We also worked with Rick Mullins who made octopus tostadas using our mar tortillas—a special batch tortilla we make where we swirl squid ink to make it look like waves are crashing; use chives to look like algae; and blossoms to mimic what comes to shore.