Tortilleria Garcia

05/29/2026

In the mood for a burrito! 🌯 come to TG only $9.99 burritos with a drink and bag of chips 😋

05/28/2026

Congratulations to class of 2026 if you need a last minute catering give us a call and we can taco-about it to place your order

05/05/2026

https://www.fox19.com/video/2026/05/01/cincinnati-magazine-showcases-mexican-cuisine/

Thank you Cincinnati Magazine and FOX19 for the opportunity we appreciated, HAPPY CINCO

Cincinnati Magazine showcases Mexican cuisine

04/16/2026

Summer= amazing tacos and margaritas. We have a variety of amazing food!! 🫔🌯🌮🍤🎂

04/12/2026

Something’s brewing for cinco! You guessed it, the Garcia’s lime lager and it will be ready just in time for cinco! Start placing your catering orders now, let’s taco-bout tacos and beer 🍺

03/21/2026

Try our new cochinita pibil taco, in our Springdale, Mason, and college hill location 🌮 🌮 😋😋

03/19/2026

We at TG always like to stay true to our food.

What’s Nixtamalized corn? 🌽

Nixtamalized corn is dried maize cooked and soaked in an alkaline solution—typically limewater (calcium hydroxide) or wood ash—to break down the outer hull, increase nutrition, and improve digestibility. This ancient Mesoamerican process, lasting 8-24 hours, creates nixtamal, which is washed and ground into masa (dough) for tortillas or kept whole as hominy.


Usage Examples & Products

Tortillas & Tamales: The primary use, where ground nixtamalized dough (masa) forms pliable, doughy products.

Pozole & Soups: Whole nixtamalized kernels (hominy) are used in traditional stews, providing a tender, chewy texture.

Atole: A warm, thick, corn-based beverage.
Grits/Cornmeal: Ground and used for porridge.

Synonyms and Related Terms

Nixtamal: The hydrated, lime-soaked kernel before grinding.

Hominy: The whole, hulled kernel after the nixtamalization process.

Masa: The dough produced by grinding nixtamal.
Maíz nixtamalizado: Spanish term for nixtamalized corn.

Benefits of Nixtamalization

Nutritional Boost: Significantly increases available niacin (Vitamin B3) and calcium.
Improved Digestion: Breaks down the pericarp (husk) and enhances amino acid bioavailability.
Toxin Removal: Reduces toxins like aflatoxin.
Flavor/Aroma: Enhances the, earthy, and slightly floral flavor of the corn.
Binding: Creates a gelatinized dough that sticks together (essential for tortillas), as corn is naturally gluten-free.

03/18/2026

Should TG #4 have a drive thru?

03/18/2026

Summer, it’s almost here, Graduates 🎓 for 2026 want to celebrate with tacos 🌮 let’s celebrate them together, call TG and let us handle the tacos for you 💪🏼🫔🎂

03/17/2026

It’s taco 🌮 Tuesday at TG home of the taco only $1.25

02/17/2026

It’s taco Tuesday only $1.25 all day