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Clonmel-based Blanco Niño specialises in authentic corn tortillas and tortilla chips crafted using traditional Mexican methods. Founded by Philip Martin in 2015, the brand is built on a no-compromise commitment to premium-quality Mexican food. Since then, the business has grown from a niche tortilleria into a pan-European supplier with strong retail distribution and foodservice partnerships.
At our traditional Clonmel tortilleria, we make tortillas and tortilla chips using nixtamalization, an ancient Mexican technique refined over thousands of years. We cook and steep whole corn overnight before grinding it into a corn dough called masa with hand-carved volcanic stones from Mexico. The masa is shaped and baked into tortillas, rested overnight, then hand cut and lightly fried to create our tortilla chips. From start to finish, the process takes three days, and we believe the flavour and texture are well worth the wait. But don’t just take our word for it: over the years, our tortilla chip flavours have been recognised by the Great Taste Awards, one of the world’s largest and most respected food and drink accreditation schemes.
Blanco Niño is more than a product, place or thing, it’s a way of thinking. We’re proud to work with exceptional people and heritage producers. We believe food is about far more than sustenance. It brings people together, gives us reasons to celebrate and keeps traditions alive. When we look back, the moments that stay with us are often the simplest: sharing favourite foods, lively conversation and good company with the people we love.
