Tortilleria Zepeda
Locally Sourced ‘Mexican’ Tortillas
Julian and Heidi Zepeda
Nestled in Lone Rock, Wisconsin you will find Heidi and Julian Zepeda - owners of Tortilleria Zepeda. Heidi, raised in the Spring Green area, met Julian in Puerto Vallarta, Mexico. After they married, they settled in Madison, WI.
Disappointed by the lack of truly authentic Mexican tacos, Julian pinpointed the missing piece: the tortilla. Surrounded by fields of Wisconsin-grown corn but craving the flavor of home, they set out to change the game. Their answer? Handcrafting fresh, authentic tortillas from local ingredients—just the way they should taste.
Julian’s confidence came from years spent in the heart of his family’s kitchen in Mexico. With his loved ones just a phone call away, he knew he could bring that heritage to life, one tortilla at a time.
What makes Tortilleria Zepeda tortillas special?
Crafted in small batches from organic corn grown by local farmers since 2018, these tortillas are rooted in a 3,500-year-old Mesoamerican tradition known as nixtamalization. In this ancient process, dried corn kernels are gently cooked and soaked in an alkaline solution, unlocking flavor and nutrition. Once rinsed and drained, the kernels are stone-ground on volcanic rock to create masa—the rich foundation of a truly authentic tortilla. Although the process is relatively simple, industrialized tortillas are more complex due to their use of added chemicals, preservatives, and artificial gums.
