Save the Tortillas
Local Chefs & Foodies Hosted A Tampa Tortilla Extravaganza July 22, 2009
Chefs and foodies from throughout the Tampa Bay came together for a special Tastecasting™ event in support of the "Save The Tortillas" movement. From 7 to 9 p.m., they gathered at La Bonita Ole, 5804 East Columbus Drive in Tampa. "Save The Tortillas" is a campaign launched by La Bonita Ole's President and CEO Tammy Young to save her company. After 17 years of providing a growing line of tortillas to the eastern United States, La Bonita Ole filed a voluntary Chapter 11 bankruptcy petition on July 16, 2008, allowing the company to About La Bonita Ole Founded in 1992, Tampa-based La Bonita Ole makes tortillas in 32 varieties, including both refrigerated Tam-x-ico’s, and shelf-stable Wrap-itz versions. Founder, President and CEO Tammy Young started the company with $13,000 in savings and the belief that she could make the most fantastic tortillas outside Mexico. The journey to become the best tortilla maker in At Wednesday night's event, guests were invited to tour the production facility where they experienced how the tortillas are made, and had the opportunity to taste them freshly baked. They also had a chance to meet the woman behind the tortillas, "Taco Tammy", hear her story, and see why so many have gotten behind the charge to Save The Tortillas. Bill, TammyYoung, Elaine, TBO's Jeff Houck La Bonita Ole is located off of I4 Exit 3, at 5804 E. Columbus Dr., (East of 50th Street) Tampa, FL 33619-1643; Phone 813-254-1450. For more information on Save The Tortillas visit www.SaveTheTortillas.com What the Public Can do to Help Sign the Save The Tortillas petition at www.savethetortillas.com. Ask SunTrust Bank to be a hero and let Tammy Young keep ownership and existing management of La Bonita Olé, and continue to pay her loans and creditors. Buy Tam-x-icos and Wrap-Itz tortillas from their grocer, eat and enjoy, and spread the word. Ask friends to sign the petition; tell journalists and bloggers, as well as elected officials about Tammy's story; and let retailers and restaurateurs know about La Bonita Ole's tortillas. 
restructure its debts under SunTrust Bank. Because of the current credit crisis and an ill timed expansion, La Bonita Ole, as is the case with many other solid, growing companies, was left with insufficient funds to address its operating costs. Filing for Chapter 11 enabled La Bonita Ole to continue to function, pay its bills and creditors, and become profitable and solvent again. However, she risked control of the company being shifted from current management to SunTrust Bank, whose plan is to sell her company. If this happens, Young will be divested of her interests. It's Young's intention that the Save The Tortillas campaign will generate enough public support for the La Bonita Ole and her cause before the company's final judgment court date August 19, 2009. Ideally, the public support will influence SunTrust Bank and the courts to allow the existing loans to remain in the SunTrust portfolio, thereby making SunTrust a hero in the banking industry for allowing La Bonita Ole to continue to thrive with Young at its helm. 
America has lasted 17 years. La Bonita Ole now supplies over 20 major food retailers in 28 states, does over $12 million in sales, and employs more than 40 people.www.tamxicos.com 
From 8-9 p.m. TasteCastingTM team members enjoyed Mexican Lasagna and Crawfish Enchiladas that the chefs created using Tam-x-ico’s and Wrap-itz tortilla products. The chefs will also be sharing their favorite tortilla recipes, which are published on the Save The Tortillas blog.
Our Factory Tour
The Gourmet Guy, Elaine & 'Taco' Tammy
--->With all of us donning our hairnets, Tammy took us through the facility. Pictured above Tammy's head is the huge silo where grains are stored after being pumped into the building from hoppers outside.
--->Things start here where they mix the flours and ingredients, then once mixed, the ingredients are place into the extruder.
--->The extruder measures perfectly even sized dough balls which then make their way overhead, creating an interesting picture opportunity.
--->The balls then drop onto a conveyor belt and are pressed from above into their familiar shape.
--->The now formed tortillas then make their way through a three tiered oven where they are baked until done.
--->Fresh (hot) tortills then come out of the oven and make their way through a thirty foot blast chiller.
--->They are then inspected, with each tortilla actually passing through a computer than scans it before being stacked and readied for bagging and boxing.
