Tortillas de Harina Elice in Chula Vista has pressed fresh flour and wheat tortillas at 1660 Broadway since expanding from its 1998 Tijuana founding to serve the South Bay wholesale and retail market. The tortilleria supplies several of Chula Vista's highest-volume taco operations — including Tacos El Gordo and City Taco — with the same made-fresh product sold at the retail counter alongside conchas and artisanal cookies, a provision model shared by Santa Fe Meats Mercado further south on the Broadway corridor. Tortilla options span butter, lard, wheat, and corn in multiple diameters, all pressed and packaged on-site in the Sommerset Plaza storefront. A San Diego County Environmental Health score of 95 out of 100 reflects the production line's sanitation standards. The retail counter doubles as a wholesale pickup point for restaurant clients who also source from Tlaloc Deli in the same south Broadway corridor. Each flour tortilla runs through a two-stage sheeter-and-griddle system that presses dough to a 2-millimeter thickness and bakes it at 500°F for 12 seconds per side to achieve the signature pliable char without brittleness.