Sapori autentici, radici messicane
Our mission? To become a leading name in the Mexican tortilla market in Europe. We aim to achieve this by offering genuine, high-quality products made from natural ingredients, while honoring Mexican culinary traditions.
Our vision? To promote the spread of Mexican cuisine and culinary culture around the world. We work with passion and expertise, ensuring that the flavor of our products transports anyone who tastes them to the rich tastes and aromas of our homeland.
Identity and values
The name "La Morenita" reflects a deep connection to Mexican culture—Morenita is one of the titles of Our Lady of Guadalupe, the patroness of Spanish-speaking people—and embodies the family's almost sacred commitment to togetherness. The idea to start a company specializing in Mexican corn-based products arose, fittingly, during one of their many family dinners centered around tortillas. Alejandra and her son Daniel decided to turn this idea into a business, initially involving Rafael, Alejandra’s husband and an expert in corn blends, and later bringing other family members on board.
L’azienda è specializzata nella produzione e nella commercializzazione di tortillas messicane e altri prodotti, a base di masa (impasto di nixtamal) tipici della tradizione gastronomica messicana, e si occupa di tutto il processo di lavorazione: il mais grezzo, proveniente da aziende agricole a filiera controllata, viene sapientemente lavorato seguendo la ricetta originale della tradizione messicana.
Driven by passion, expertise, and a commitment to customer satisfaction, the Becker family's tortillas have quickly transitioned from their own dining table to the tables of thousands of customers across Italy and Europe.
Rafael Becker Gutierrez
Alejandra Arriola Monterrubio
Daniel Becker Arriola
Rebeca Becker Arriola
Esteban Becker Arriola
Arturo Becker Arriola
Our story
2007—
The Becker family arrives in Italy
<span>2007</span>—<br>The Becker family arrives in Italy
2008—
Rafael makes the first homemade tortillas with a small portable machine and a skillet
<span>2008</span>—<br>Rafael makes the first homemade tortillas with a small portable machine and a skillet
2010—
Alejandra attends the entrepreneurial training course
<span>2010</span>—<br>Alejandra attends the entrepreneurial training course
2015—
Alejandra and Daniel decide to create La Morenita
<span>2015</span>—<br>Alejandra and Daniel decide to create La Morenita
2023—
Launch of La Morenita's official e-commerce
<span>2023</span>—<br>Launch of La Morenita's official e-commerce
Products
All the products in our catalog are made with 100% high-quality Italian corn sourced from controlled supply chain farms and are free from colorants, preservatives, and pre-processed ingredients.
The traditional process for making masa, the essential dough for all our products, begins with nixtamalization—cooking the corn in an alkaline solution. After cooking, the corn is allowed to rest before being rinsed and ground using a volcanic stone mill.
The compactness and malleability of the raw dough, as well as the fragrance of the cooked dough, are the result not only of the manufacturing process but also of the careful selection of raw materials. Our products incorporate different proportions of three corn varieties: white corn, which gives the dough elasticity and flexibility; yellow corn, which enhances the flavor; and black corn, which adds both flavor and color.
