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Corn holds immense cultural, historical and economic importance in Mexico. It is not merely a staple crop, but a symbol of Mexican identity and heritage. Corn plays a central role in Mexican cuisine, and it serves as a vital component of Mexico's agricultural sector, supporting livelihoods for numerous farmers. Corn represents the deep-rooted connection between the Mexican people, their land and their rich culinary heritage.
In no form is corn more identified with Mexico than the tortilla. Tortillas have been around for thousands of years and can be traced back to the indigenous civilizations of the Aztecs. Traditionally, tortillas were handmade by grinding corn flour - or masa - and then flattening the dough into thin discs, which were cooked on a griddle.
Although tortilla-making machines have been in use since the early 20th century, the process was revolutionized in 1947 by initiatives such as Don Fausto Celorio Mendoza’s roller system to punch and transport tortillas. Celorio continued to make improvements to his invention throughout his lifetime.
The company that he founded, Grupo Celorio, continues to build on Fausto Celorio’s legacy of merging tradition with technology, and its tortilla-manufacturing equipment is contributing to reliable, safe and efficient food production throughout Mexico.