Our story
From Mama Anita’s kitchen to your table.
Hola Mija started in Los Angeles in 2021 with one goal: the most authentic tortilla chip we could make. That meant going back to the way Mama Anita cooked.
Where every batch begins.
Mama Anita’s road
Before the chips, there was the road.
Mama Anita carried her kitchen from San Luis Potosí to Tijuana to Santa Ana. Every bag still tastes like that trip.
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01 San Luis Potosí
Mexico
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02 Tijuana
Baja California
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03 Santa Ana
California
From corn to chip
Three ingredients, one road home.
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Corn
It starts with corn.
Organic, non-GMO corn, cooked the old way. We nixtamalize it, the same process behind real tortillas for generations.
The story behind it
Nixtamal is corn simmered and soaked in limewater, then ground into masa. It’s an ancient Aztec technique, and it’s why our chips taste like a real tortilla.
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Tallow
Fried in grass-fed beef tallow.
No canola, no soybean, no seed oils. Just grass-fed beef tallow, for a crisp chip that still tastes like real corn.
The story behind it
We helped start the tallow chip movement. Back in 2021, we were one of the first brands to fry tortilla chips in grass-fed beef tallow, long before seed oil free was a trend.
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Los Angeles
Made in LA.
Every bag is made here in Los Angeles, close to the family that started it.
The story behind it
LA is home: the city, the food we grew up on, and the people we make these for.
Find a store
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The bag
Into the bag.
Organic nixtamalized corn, grass-fed beef tallow and Celtic sea salt. That’s the whole list, with 7 oz in every bag.
The story behind it
No preservatives. Gluten-free. Seed oil free. Just simple ingredients and the taste of Mama Anita’s kitchen.
Why Hola Mija
“Hello, my daughter.”
Founder Jesse Suarez named Hola Mija after his three daughters, and the love, culture and traditions he hopes to pass down to them. Every bag carries a piece of our family, from Mama Anita’s kitchen to the next generation.