Each week, All Souls Tortilleria simmers whole corn kernels with the mineral lime in a process called nixtamalization. The corn steeps over night, becoming nixtamal, or hominy as it is more commonly known in the US. They then fresh grind the nixtamal with volcanic stones into fresh masa to make the tortillas you have come to know and love. Nestled in Old North End of Burlington, Vermont, these tortillas are made the absolute traditional way with only corn, water, and lime (the mineral, not the fruit). Focused on the land and sustainability, All Souls sources only local organic Wapsie Valley corn primarily from Peter and Hannah Martens Farm in Penn Yan, NY and sometimes from Aurora Farms in Charlotte, VT. Members of Slow Food Vermont, in 2018 All Souls received the distinction of being awarded a Slow Food Snail of Approval, affirming their commitment to the land and their people.