Just a short drive from UMass, Mi Tierra Tortillas is bringing authentic, freshly made corn tortillas to Western Massachusetts, made with just 2 simple ingredients: corn and water. Behind their simple product is a story of resilience, partnership, and a deep commitment to local food systems.
From Fire to Fresh Start
Mi Tierra began with Jorge Perez and his wife Dora, who owned a small but beloved Mexican restaurant in Hadley. After traveling to Texas to purchase a tortilla machine, Jorge began making his own tortillas, but just months later, a fire destroyed the restaurant and everything inside in 2013.
Instead of giving up, the community rallied around them. Recognizing the demand for authentic tortillas, organic farmer Michael Docter stepped in to partner with Jorge–helping source local corn and rebuild the business. Together, they launched Mi Tierra Tortillas in 2014 in a Springfield, MA tortilleria.
Simple, Local, and Traditional
Mi Tierra tortillas are made using nixtamalization, an ancient method that transforms whole corn into masa using water and crushed limestone. The result is a more flavorful, nutritious tortilla–made without preservatives or additives.
Their corn is 100% organic and sourced from local farms across the Pioneer Valley, including Hadley and Sunderland–supporting regional agriculture while reducing environmental impact.
Fresh to UMass Dining
Through its partnership with UMass Dining, Mi Tierra delivers tortillas warm out of the oven to campus each week, ensuring students get a product that’s both fresh and locally made.
It’s a partnership rooted in shared values of supporting local farms, prioritizing quality, and making sustainable food more accessible.
Try Mi Tierra Tortillas at UMass Dining and taste the difference of food made with care and community!
To learn more about Mi Tierra Tortillas, visit: https://mitierratortillas.com/