Corn tortilla branching out beyond ethnicities

According to an article in the Baking Management Magazine, corn tortilla is branching out beyond ethnicities, entering U.S. households for their natural health benefits. They are low-fat, low-sodium, high fiber alternatives to wheat/flour-based bread products. Consumers are finding new, unique ways to incorporate tortillas into their diets beyond Mexican cuisines. Keep visiting us to get delicious recipes and interesting facts about tortillas.

Going Whole Grain? Try Corn Tortillas!

It is well known that whole grains provide a great deal of health benefits.  More breads and cereals labeled “whole grain” are available at supermarket shelves.  But why not try something different? Corn tortillas are a versatile, easy to prepare and very healthy alternative.

However, not all tortillas are created equal. Most are made with corn flour and packed with preservatives and other ingredients.  

SIKANDA makes corn tortillas from all-natural whole kernel corn, filtered water and lime.  “We use the ancient Pre-Hispanic method of doing tortillas.  It is called Nixtamalización and has been used in our country for centuries” says Ana Arizmendi, owner and Director of Sales.  Nixtamalización consists of cooking the corn in water and lime to create a “masa” rich in nutrients that gives the tortilla flexibility, softness and a rich corn taste.  “This is the real corn tortilla.  You can smell and taste the corn when you eat them.  They blend and heat perfectly”. 

  

SIKANDA corn tortillas are 100% whole grain, free of GMO, low-calorie, low-sodium and gluten free.    They also have a certified organic line carefully managed from grower to finished product.  We offer three different presentations: 

Whole corn, water and lime are all that is required to make healthy, flavorful tortillas. Preservatives are not used so tortillas must be kept refrigerated after opening. 

Corn tortillas are healthy and versatile, great for breakfast, lunch, dinner and snacks, travel well and go with almost any food.  Check our SIKANDA blog for creative recipes and bring tortillas to your table!

Our Declaration of Inspiration

What inspires you everyday?  What inspires you at work?  We believe that clearly identifying what you believe in makes easier to achieve your goals and live a more fulfilling life.

This is SIKANDA's Declaration of Inspiration.    What is yours?

A NEW WAY OF DOING BUSINESS

BUSINESS DOESN’T HAVE TO BE DESTRUCTIVE

In our company, we are convinced that business doesn’t have to be destructive. We think that sustainability, responsibility, consciousness and justice can be practiced while making money.

To our team, business should be understood as the perfect balance between earning a profit and working for the creation of a better future. Business should also reflect our convictions, principles and must be something we are passionate about.  For this reason, all of our decisions and strategies are based in what we call our “Four Guiding Principles” which we are committed to fulfill.

  

Do you know who’s behind your food?

We think it is very important to get to know the companies behind your daily food products. 

Starting ourselves, we want to share with you some of our philosophy. 

For SIKANDA, it is fundamental to work on something you are passionate about and truly believe in.  Acting congruently with what you preach is vital for a company to be ethical, sustainable and successful.

For more information about our company check our website:  www.sikanda.com.mx

Real Mexican. Real Simple. Real Good

We are happy for the debut of MEXICAN MADE EASY the new show on the Food Network.  Finally there's a show that makes justice to delicious, healthy and diverse Mexican food.

Chef Marcela Valladolid, Mexican-born, spirited and energetic,  will teach the audience the secrets of this ancient and rich cousine.

SIKANDA sends the best of luck to Marcela in this new venture!

Grilled Salmon Tacos

Fish tacos have become all the rage in recent years and are a specialty of the Pacific coast of Southern California and Mexico. This is a simple recipe: all the components can be made ahead of time and the fish grilled at the last moment. You can also use halibut, sea bass or tilapia in place of the salmon.   

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 tablespoon ancho chile powder
• 1 tablespoon fresh lime juice
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground pepper
• 4 4-ounce wild salmon fillets, about 1-inch thick, skin on
• SIKANDA CORN TORTILLAS, warmed
• Cabbage Slaw or lettuce
• Salsa
• Sour cream

Preparation

1. Preheat grill to medium-high.
2. Combine oil, chile powder, lime juice, salt and pepper in a small bowl. Rub the spice mixture liberally over salmon.
3. Grill the salmon, skin-side down, until it is just cooked through, about 8 minutes.
4. Cut each fillet lengthwise into 2 pieces and remove the skin.
5. To serve, place 2 tortillas on each plate. Evenly divide the fish, Cabbage Slaw or lettuce, sour cream and salsa among the tortillas.

Nutrition

Per serving: 567 calories; 30 g fat (6 g sat, 17 g mono); 83 mg cholesterol; 45 g carbohydrates; 32 g protein; 9 g fiber; 481 mg sodium; 1151 mg potassium.

Source: http://www.eatingwell.com