Family-owned in Los Angeles since 1960 — cooking corn the traditional nixtamal way and making fresh flour tortillas daily. Proudly serving hundreds of restaurants across Southern California.
Family-owned in Los Angeles since 1960 — cooking corn the traditional nixtamal way and making fresh flour tortillas daily. Proudly serving hundreds of restaurants across Southern California.
Since 1960, the Moya family has made tortillas in Los Angeles the traditional way—nixtamalizing whole-kernel corn for true flavor—and pressing fresh flour tortillas daily. Today, La Chapalita proudly serves hundreds of Southern California restaurants with tortillas that taste like home.
Our story spans generations — rooted in tradition, family, and tortillas made the authentic way.
In 1960 Luis Moya Sr. came to Los Angeles from Coahuila, Mexico with a dream of bringing authentic tortillas to California. He started a small distribution route and after a few years purchased a tiny tortilleria with only 50 customers. Today, La Chapalita, Inc. is a family owned and operated business serving hundreds of restaurants across Southern California. In November 2003, La Chapalita expanded its operation to include a second manufacturing plant in Los Angeles.
“As opposed to using corn flour in our recipe, La Chapalita is one of the very few tortillerias in Los Angeles that cooks corn the traditional way for a more authentic flavor tortilla,” says Luis E Moya Jr., CEO. “We believe in providing our customers with a quality product and impeccable customer service that is second to none.” There is a difference between the tortillas you buy at your local grocery store and the tortillas we make. Our tortillas taste homemade. Sample our products and you’ll taste the difference.
En el año de 1960 Luis Moya llego a la ciudad de Los Angeles proveniente de la ciudad de Saltillo Coahuila Mexico con el sueño de traer la autentica tortilla de maiz y harina a California. Comenzo con una pequeña ruta de distribucion. Mas tarde compro una pequeña tortilleria con el nombre de “La Chapalita”. Solamente tenia 50 clientes. Hoy La Chapalita es un negocio familiar sirviendo a cientos de restaurantes en el Sur de California.
En Noviembre 2003 La Chapalita expandio sus operaciones incluyendo una segunda planta manufacturera en Los Angeles. “La Chapalita Inc es una de las pocas tortillerias que sigue cocinando el maiz de la manera tradicional para un sabor mas autentico y a requerimiento personal del cliente empleamos la mas alta y refinada harina de maiz”, dice Luis E Moya V.P. de Ventas.
Nosotros creemos en proever a nuestros clientes con un producto de primera calidad y un impecable e incomparable servicio de distribucion. Hay una diferencia en la tortilla que usted compra en el supermercado a la tortilla que nosotros hacemos. Nuestra tortilla tiene el sabor de las tortillas hechas en casa. Pruebe nuestra tortilla y usted podra provar la diferencia.
Three generations dedicated to quality and service.
Every morning we cook whole-kernel corn the nixtamal way and press fresh flour tortillas. Our Las Norteñas® chips are fried in small batches for that warm, just-made crunch.
Cooked from scratch for authentic aroma, structure, and flavor you can taste.
Soft, pliable, and consistent—made daily for restaurants across Southern California.
Light, crispy, and sturdy enough for salsa or nachos—bagged the same day.
A few of the businesses that choose La Chapalita tortillas and Las Norteñas® chips.
