Sinaloa began making tortillas from their restaurant in Hanapepe, on Kauai. Owner and family patriarch Ysidro Macias realized that the quality and popularity of their home-made tortillas was increasing daily.
In 1955, the family moved to Honolulu, and began focusing on their tortilla production full-time. Sinaloa occupies a 15,000 square foot location in the airport industrial area, and the company supplies many retail outlets as well as many Hawaii eateries.
Fresh ingredients are used in every recipe, and there are many varieties available. sinaloa also produces custom recipes for commercial clients, and is looking forward to introducing a new line of products in the near future.
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