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Colossal attempt at world’s largest tortilla
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| Got salsa? - Costeaux General Manager Will Seppi and La Tortilla Factory Vice President/CEO Sam Tamayo get some help from La Tortilla Factory employees putting the giant tortilla in the bakery’s oven. - Photo by Rick Tang Photography |
Tortilla took over 50 pounds of dough to make
By Ryan Rudnansky
Staff Writer
When Vice President and CEO of La Tortilla Factory Sam Tamayo found out about an annual tortilla competition that would showcase the world’s largest tortillas, it didn’t take him long to jump at the opportunity.
Tamayo, who teamed up with Costeaux French Bakery General Manager Will Seppi, got a strong response from his staff when they heard about the 19th Annual Tortilla Industry Association Convention and Trade Expo.
“About a week ago, (TIA) sent out an e-mail saying, ‘We wanna hold the largest tortilla competition,’” Tamayo said on Friday. “As soon as the email came, I had people emailing me saying, “Sam, let’s do this.’ So we said, ‘What the hell, let’s try it.’”
Needing a larger kitchen to bake the tortilla, Tamayo contacted longtime friend and fellow Cardinal Newman graduate Seppi to ask if he could use his kitchen on Kennedy Lane.
“It came together real quick,” Tamayo said. “We knew we needed something bigger than what we could do. I knew Will had done the biggest pumpkin pie before.”
Since 2003, Seppi’s kitchens have been used to bake a 413-pound pumpkin pie that was placed into the Guinness Book of World Records, an apple pie measuring six feet in diameter, and a cake 10 times the size of a normal wedding cake.
Seppi certainly has had experience enlarging food products before, but even he hadn’t heard of a giant tortilla being made.
“We’ve always made a lot of big things, just not tortillas,” Seppi said. “There’s not a lot of people that say, ‘We wanna make the world’s largest tortilla.”
However, Seppi didn’t hesitate and told Tamayo to “come on up.”
“It’s always interesting to see what people want to do, what they want to develop,” Seppi said.
All Tamayo developed was a tortilla measuring 72 inches by 81 inches, which took about 50 to 60 pounds of dough to make and had to be baked in a 30,000-pound brick oven that was 8 feet by 8 feet.
Six employees from La Tortilla Factory made the tortilla, but no extravagant methods were needed. They simply rolled out the dough with rolling pins.
They will now try to make history as they transport the tortilla in a company van to the competition, which will be held at Bally’s in Las Vegas this week.
A total of 40 manufacturers were contacted by the TIA and the results will be reported to the Guinness Book of World Records after being judged Wednesday.
With 40 tortillas potentially making their way to Las Vegas, there’s only one question that begs to be asked, as Seppi pointed out when the La Tortilla Factory giant tortilla was being pulled out of the oven on Friday.
“Who’s got the salsa and guacamole?”
Tamayo, who teamed up with Costeaux French Bakery General Manager Will Seppi, got a strong response from his staff when they heard about the 19th Annual Tortilla Industry Association Convention and Trade Expo.
“About a week ago, (TIA) sent out an e-mail saying, ‘We wanna hold the largest tortilla competition,’” Tamayo said on Friday. “As soon as the email came, I had people emailing me saying, “Sam, let’s do this.’ So we said, ‘What the hell, let’s try it.’”
Needing a larger kitchen to bake the tortilla, Tamayo contacted longtime friend and fellow Cardinal Newman graduate Seppi to ask if he could use his kitchen on Kennedy Lane.
“It came together real quick,” Tamayo said. “We knew we needed something bigger than what we could do. I knew Will had done the biggest pumpkin pie before.”
Since 2003, Seppi’s kitchens have been used to bake a 413-pound pumpkin pie that was placed into the Guinness Book of World Records, an apple pie measuring six feet in diameter, and a cake 10 times the size of a normal wedding cake.
Seppi certainly has had experience enlarging food products before, but even he hadn’t heard of a giant tortilla being made.
“We’ve always made a lot of big things, just not tortillas,” Seppi said. “There’s not a lot of people that say, ‘We wanna make the world’s largest tortilla.”
However, Seppi didn’t hesitate and told Tamayo to “come on up.”
“It’s always interesting to see what people want to do, what they want to develop,” Seppi said.
All Tamayo developed was a tortilla measuring 72 inches by 81 inches, which took about 50 to 60 pounds of dough to make and had to be baked in a 30,000-pound brick oven that was 8 feet by 8 feet.
Six employees from La Tortilla Factory made the tortilla, but no extravagant methods were needed. They simply rolled out the dough with rolling pins.
They will now try to make history as they transport the tortilla in a company van to the competition, which will be held at Bally’s in Las Vegas this week.
A total of 40 manufacturers were contacted by the TIA and the results will be reported to the Guinness Book of World Records after being judged Wednesday.
With 40 tortillas potentially making their way to Las Vegas, there’s only one question that begs to be asked, as Seppi pointed out when the La Tortilla Factory giant tortilla was being pulled out of the oven on Friday.
“Who’s got the salsa and guacamole?”
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